ANN/THE DAILY STAR – Whether you’re in the mood for a zesty shrimp cocktail or a perfectly grilled salmon fillet, these tantalising recipes are designed to celebrate the freshest treasures of the sea.
From succulent seafood starters to hearty mains, each recipe showcases the vibrant flavours of the ocean. With easy-to-follow instructions and helpful tips for selecting the finest ingredients, you’ll find it simple to recreate the coastal dining experience in your own kitchen.
Dive into these dishes and bring a taste of the sea to your table, no matter where you are.
Ingredients
– 10 large shrimps, raw, deveined and easy peel, thawed- Half tsp salt
– Half of a lemon
– Eight-10 peppercorns
– A handful of parsley
– One cup ketchup
– Two tbsp horseradish
– One tsp lemon juice
– Half tsp hot sauce, like Tabasco
Method
Fill a large saucepan three-quarter full of water. Add salt. Squeeze the juice of lemon into the pot and add the peel and flesh once squeezed. Add peppercorns and parsley. Bring the pot to a rapid boil over high heat. Remove from heat and let it stop boiling. Add the shrimp. Put the lid on the saucepan. Cover the pot. Let it sit for four-five minutes, or until shrimps are opaque and pink. Meanwhile, prepare an ice bath.
In a large bowl, put two cups of ice cubes and fill halfway with cold water. When the shrimps are cooked, drain off the hot liquid and transfer to the ice bath. Let them sit for a few minutes to fully cool. Peel shrimp but leave the tails on. In a small bowl, combine the ketchup, horseradish, pinch of salt, lemon juice and hot sauce. Divide sauce among four small bowls. Hang shrimp from the rims. Serve immediately.
CRAB SALAD
Ingredients
– One can crab meat, drained
– Two large carrots, cut into pieces
– One beetroot, cut into pieces
– One cucumber, cut into pieces
– Two onions, cut into pieces
– One tsp Dijon mustard
– Half cup mayonnaise
– Half cup celery minced
– Half tsp paprika
– Quarter tsp black pepper powder
– Two tbsp fresh lemon juice
– Salt to taste
Method
In a large bowl, add all the ingredients together gently, stirring until well coated. Refrigerate for an hour before serving.
Ingredients
– Half kilogrammes squid
– One cup buttermilk
– One cup all-purpose flour
– Half cup corn starch
– One tsp paprika, smoked or regular
– Half tsp pepper
– Half tsp garlic powder
– One tbsp chopped parsley
– Salt to taste
– Oil for deep frying
Method
Place the squid in a bowl with the buttermilk and mix well. Cover the bowl and refrigerate for at least 30 minutes. In another bowl, place flour, corn-starch, paprika, garlic powder and salt, and stir to combine.
Remove each piece of squid from the buttermilk and dredge in the flour. Repeat the process until all pieces are coated. Heat oil in a large deep pan. Place eight-to-10 pieces of squid in the oil. Cook for two-three minutes or until golden brown.
Remove the squid from the oil and drain on paper towels. Repeat the process with the remaining squid. Sprinkle additional salt over the fried squid if desired, and sprinkle with chopped parsley.
GRILLED SALMON
Ingredients
– Four salmon fillets
– Half tsp garlic powder
– Half tsp black pepper powder
– One tsp lemon pepper
– One-third cup soy sauce
– One tsp brown sugar
– One-third cup water
– Quarter cup vegetable oil
Method
Season salmon fillets with lemon, pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, water, brown sugar and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal and turn to coat. Refrigerate for at least two hours. Preheat the grill to medium heat. Place salmon on the preheated grill, and discard the marinade. Cook salmon for six to eight minutes per side or until the fish flakes easily with a fork.
TANDOORI FISH
Ingredients
– One barramundi fish
– One tbsp red chilli powder
– One tsp turmeric powder
– One tsp garam masala powder
– One tbsp gram flour
– Quarter cup hang curd
– Four tbsp mustard oil
– One tsp ginger paste
– Half tsp garlic paste
– Salt as required
Method
Cut and wash the fish properly and keep aside. Take a bowl and add all the ingredients. Adjust the amount of gram flour and yoghurt to get a nice thick paste. Apply this marinade to the fish on both sides very well. Keep it for at least 30 minutes in the fridge. Preheat the oven to 180° C. Grease the pan or rack. Place the fish on the grill rack and cook it for 15-20 minutes until golden brown. Serve hot with rice, roti or paratha.
GARLICKY LEMON BAKED TUNA
Ingredients
– Six pieces tuna
– Half tsp freshly ground black pepper
– Five tbsp butter, melted
– Two cloves garlic, minced
– Half tsp crushed red pepper flakes
– Juice and zest from half a lemon
– One lemon, sliced into round
– Salt to taste
Method
Preheat oven to 200 degree Celsius (°C). Season tuna with salt and pepper and place on a small baking sheet. Mix butter, garlic, red chilli flakes, lemon juice and zest then pour over tuna fish. Place lemon rounds on top of tuna. Bake tuna for 10-12 minutes or until the fish is fork-tender. Remove from oven and serve.
FISH AND CHIPS
Ingredients
– 500 grammes boneless and skinless sea-fish fillets
– Four large potatoes, peeled and cut into strips
– One cup all-purpose flour
– One tsp baking powder
– One tsp salt
– One tsp ground black pepper
– One cup milk
– One egg
– Oil for deep frying
Method
Place potatoes in a medium-sized bowl of cold water. In a separate medium-sized mixing bowl, mix flour, baking powder, salt, and pepper. Stir in the milk and egg. Stir until the mixture is smooth. Make a smooth batter. Let the mixture stand for 20 minutes. Pre-heat the oil in a large pot or electric skillet to 175°C. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. Drain well on paper towels. Fry the potatoes again for one to two minutes for added crispness. Serve hot with sauce.
