Displaying items by tag: fish and seafood
Nothing beats deep-fried fish and chips, but here is a perfect baked version. It has good flavours - just don't expect the crispness of fried fish. Serve with lemon slices and a salad. Panko is Japanese fried bread crumbs, and it lends some lovely crispness to this dish.
Place on table in a large serving bowl and let people help themselves - it's messy but great fun. Serve with coleslaw and potato salad. Leftover beer is acceptable for this recipe.
Cooking salmon on a cedar plank is a very old method of cooking. Originally it would be cooked over an open fire but barbecues have simplified this technique. Soak the plank in water for 30 minutes before using, otherwise it will burn. Salt the plank before using it to give the skin real flavour. The marinade for this salmon goes well with beer - it has a slight BBQ sauce-like tang.
This slow method of cooking salmon produces a fish that is very evenly cooked and still moist throughout. The rich sauce with hints of tarragon, lemon and beer adds to the flavour of the whole dish. Serve with garlic mashed potatoes and green beans.
Ceviche is usually fresh raw fish that is "cooked" by marinating in fresh lime juice. My version sears the scallops first to give a slightly different texture and flavour to the dish. Shrimp may be substituted. Do not leave the scallops in the lime juice for more than 4 hours refrigerated, they will overcook.
A sweet tangle of onions and shrimps with spicy overtones make this an exceptional dish. Use large shrimp (15 to 20 to a pound or 450 grams) to protect against overcooking. The heat in this dish is personal preference.I don’t like it too hot, as I want the delicate lemongrass taste to come through. Serve with rice or rice noodles.
Spot prawns usually come with the shell and head on, which is what makes them expensive. However, this recipe also works well for headless prawns and shrimp. The meat cooks inside the shell for maximum flavour and messy eating.
These scallops are cooked on high heat which produces a perfectly cooked scallop, seared on the outside and opaque all the way through.
This dish is simple and decadent. If spot prawns are not available, then use a 15- to 20 (per pound)-size shrimp preferably farmed organic. I prefer white shrimp to black tiger, which seem all texture and no taste to me.
Fregola is a Sardinian pasta rolled into little balls, dried and then toasted, which gives it its distinctive nutty flavour. It is a perfect match in soups, mixed with seafood, or made like a risotto. Very fashionable at the moment, the pasta can be readily found at Italian and up-market grocery stores. Israeli couscous makes a good alternative.