Seafood in Woks & on BBQs
Gather:
1.5 kilos of seasonally available seafood.
(Octopus and prawns, bugs or crabs)
2 tbspns sweet chilli sauce
1 tbspn oyster sauce or kecap mantis
¼ cup of lime juice or lemon- or mixed.
4 crushed cloves garlic.
2 tbspns finely chopped corainder.
2 limes or lemons to serve sliced.
Brown bread and butter to mop it all up!
Method:
Remove and discard heads and beaks from octopus and cut them in half.
Combine the selected seafood with the marinade of sauces juicies garlic and herbs in a bowl and refrigerate for 30 minutes. Drain and discard.
Cook seafood in heated oiled wok or BBQ until firm and pink.
Salmon Fillets with Kipfler Potatoes. serves 4.
Gather:
Salmon fillets, one per person. 500g kipfler potatoes washed.
1 cup basil leaves 1 clove garlic 1 tbspn pine nuts toasted
1 tbspn shaved parmesan cheese ¼ cup olive oil. 1/2cup mayo
Bunch of cress or rocket or mixed herbs and spinach leaves.
Method:
Boil steam or microwave potatoes whole until firm but almost cooked. Leave to dryout. Halve lengthwise with skins left on.
Blend basil garlic nuts cheese and oil until chunky.
Coat the salmon with 2 tbspns of the pesto mixture. Cover and put in fridge. Combine remaining pesto mix and mayo in a small bowl press plastic over it. Cook Salmon and potatoes on hot greased BBQ uncovered, about 5 minutes max. Serve up on a big mash or a mound of aromatic rice. Fried rice anybody
Summer Salad of Squid, Avocado and Cress.
1 kg squid hoods.
Tspn ground cumin 2 tbspns freshly chopped dill 2 tbspns lemon juice 2 tbspns BBQ sauce.
¼ cup sweet chilli sauce ¼ cup peanut oil 1 finely grated lemon skin 2 cloves garlic crushed, 2 lebanese cucumbers sliced 1 medium avocado sliced thinly, Salad greens, lettuce or watercress or rocket etc. 1 tbspn water.
Cut the squid in half lengthwise and score the inside surface cut diagonally into small strips. Combine the spices herbs and juices with oil in a screw top bottle and mix.
Combine squid, lemon and garlic in bowl with half spice mix and refrigerate 30 minutes cover. Drain squid, discard marinade cook squid on heated oiled BBQ or in Wok and brown all over. Combine your greens, stir water into remaining spice mix and dress salad. Present squid rolls on salad with dressing over top.