Thinking about seafood for this Good Friday, check out these great seafood recipes – let’s hope the weather will shine!
BBQ Snapper with Lime and Chilli
1.5kg whole snapper
1 stick lemongrass, trimmed, halved, cut into 5cm lengths
4 garlic cloves, bruised
6 kaffir lime leaves, torn
Fresh coriander sprigs, sliced green onion, steamed jasmine rice and lime wedges, to serve
1/2 cup sweet chilli sauce
1/2 cup lime juice
1 teaspoon caster sugar
1/3 cup light soy sauce
2cm piece fresh ginger, peeled, finely grated
1 1/2 tablespoons fish sauce
2 tablespoons peanut oil
2 tablespoons chopped fresh coriander
Preheat a barbecue to medium-high with hood closed. Rinse fish inside and out under cold running water. Pat dry with paper towel. Make 3 shallow cuts, 1cm-deep, in thickest part of each side of fish.
Place a large sheet of baking paper on top of a large sheet of foil on a flat surface. Place fish in centre of paper. Fill cavity with lemongrass, garlic and lime leaves. Season fish with salt and pepper. Fold up baking paper and foil to enclose fish, scrunching to secure foil.
Barbecue the snapper, with the hood closed, for 30 to 35 minutes, turning halfway, or until cooked through.
Meanwhile, make dressing: Combine sweet chilli sauce, lime juice, sugar, soy sauce, ginger, fish sauce, oil and coriander in a jug.
Unwrap fish and carefully transfer to a serving plate. Drizzle with dressing. Top with coriander sprigs and green onion. Serve with lime wedges and rice.
Pink Salt & Pepper Squid
2 tablespoons self-raising flour
2 tablespoons rice flour
1 tablespoon pink salt
1 tablespoon Szechuan pepper
2 teaspoons ginger powder
2 teaspoons garlic powder
2 teaspoons onion powder
Peanut oil, for frying
500g cleaned baby squid, scored
100ml sweet soy, warmed
2 teaspoons sesame oil
5g finely sliced ginger
Fresh mint, optional, to serve
Chillies, optional, to serve
Peel kiwifruit and mash. Add milk and pour over squid in a glass bowl. Refrigerate for a few hours or if possible, overnight.
Combine flours, salt, pepper and flavourings. Pour enough peanut oil into a heavy base pan to one-third full. Heat over medium-high heat. Strain squid well and toss in flour mixture. Shake off excess flour.
Cook squid in the hot oil in batches for 2-3 minutes until golden. Drain on paper towel. Combine warm soy, sesame oil and ginger and serve as dipping sauce. Toss mint and chopped chillies through squid, if liked.
BBQ Hiramasa Kingfish
1 Whole Hiramasa Kingfish skinned and filleted
4 Cloves Garlic
3 long fresh Red chilli’s
1 Lemon Zest
1 cup continental parsley
0.5 cup oregano leaves
Extra Virgin Olive Oil
freshly ground white pepper to taste
To make the marinade, simply blend all ingredients together until smooth.
Marinate the fillets liberally for an hour.
Heat the BBQ to medium and grill the fish till medium rare.
Serve straight away with lemon wedges.