A whole red snapper grilled with minimum seasonings so that one could taste its freshness. Paired with a delicious salsa verde vinaigrette sauce for that Mediterranean touch.
The guys here were sharp with their flavourful touches to their seafood without compromising on their original tastes. Even with our familiar grilled stingray, their touch of lemongrass and lime was simple but on point.
Perhaps that’s the key they learnt being inspired by Claypots from Melbourne Australia. And again, they don’t do claypot here.
My days are always busy so last thing I want to do on my way home from work is to do grocery shopping. That's why I love Fred Meyer delivery. It is fast, easy and convenient. I can order my groceries at delivery.fredmeyer.com and they are delivered to my door step in 2 hours. Check out my grilled sea scallops with tropical mango salsa - swipe 👉
Fish and citrus are a no-brainer, although lemon and lime are the more usual pairings. Here, mandarins in a buttery sauce prove to be more than up to the job!
RECIPE BELOW: *
2 sides pink snapper, skin on, pin-boned
2 tbsp olive oil, plus extra to serve
Finely grated rind of 1 mandarin and ½ lemon, plus lemon juice to serve
Thinly shaved fennel, to serve
750 gm floury potatoes, such as Sebago, coarsely chopped
200 ml pouring cream
50 gm butter, diced
1 garlic clove, finely chopped
Mandarin and fennel sauce
½ tsp fennel seeds
100 ml mandarin juice
75 ml lemon juice
130 gm chilled butter, diced
2 mandarins, peeled and coarsely chopped
1 lemon, segmented
Fronds reserved from fennel bulb
1. For the garlic mash, cover the potato in a large saucepan with plenty of cold salted water, bring to the boil and cook until tender (15-20 minutes). Drain and return to pan to steam dry. In a separate saucepan, bring cream, butter and garlic to a simmer, then add to potato and mash until smooth. Season to taste.
2. Meanwhile, preheat oven to 200C. Place snapper skin-side down on a large roasting tray lined with baking paper. Drizzle with oil, scatter with mandarin and lemon rinds and season to taste. Roast until cooked through (8-10 minutes).
3. For mandarin and fennel sauce, heat a large frying pan over medium-high heat, add fennel seeds and dry-roast until fragrant (30 seconds). Add mandarin and lemon juice, and season to taste. Bring to the boil, then, whisking constantly, add butter a piece at a time, whisking until thick and smooth before adding next cube. Add mandarin and lemon pieces and fennel fronds and simmer to warm through.
4. Toss fennel in a bowl with extra olive oil and extra lemon juice to taste, and season. Scatter snapper with fennel, spoon mandarin sauce on top and serve with garlic mash.
The only Lobster Tail recipe you'll ever need & it's surprisingly easy! Broiling the lobster makes the meat super tender!
RECIPE BELOW: *
4 lobster tails
1 Tbsp fresh parsley very finely chopped, plus more for garnish
2 garlic cloves pressed
1 tsp dijon mustard
1/4 tsp salt
1/8 tsp black pepper
1 1/2 Tbsp olive oil
1 1/2 Tbsp fresh lemon juice
4 Tbsp unsalted butter divided
1. How to Prepare/Butterfly Lobster Tails:
Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go.
2. Flip the tail over to the back see-through side and crack the ribs in the centre. This will help open the shell.
3. Open the shell carefully using thumbs and fingers and loosen meat from the shell (remove vein if present). Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. Most of the lobster meat should be sitting on top of the shell.
4. How to Make Broiled Lobster Tails:
Place rack in centre of the oven so the meaty tops of your lobster tails will be at least 6 inches from the top heating element. Preheat oven to broil on high heat.
5. In a small bowl, stir together marinade ingredients: 1 Tbsp parsley, 2 garlic cloves, 1 tsp dijon, 1/4 tsp salt, 1/8 tsp pepper, 1 1/2 Tbsp olive oil and 1 1/2 Tbsp lemon juice.
6. Place butterflied Lobster Tails into a 9x13 or 8x12 roasting pan. Divide marinade evenly over the tops of each lobster tail and dot each tail all over with 1/2 Tbsp of butter cut into smaller pieces.
7. Broil lobster tails on high heat 10-11 min (or according to the lobster tail size - see chart). When done, lobster meat should be opaque and white in the centre and register 145˚F on an instant-read thermometer. Transfer to serving platter and garnish with parsley if desired.
8. To make the Garlic Lemon Butter: drain drippings from the roasting pan into a small saucepan and combine with remaining 2 Tbsp butter, bring to a simmer and remove from heat. Pour over lobster tails or divide into ramekins and use as dipping sauce.
#HowTo: Poach fish!
Poach fish in simmering liquid such as fish stock, water with aromatic herbs/vegetables, or a mixture of wine and water.
In a large skillet, saute pan or fish poacher, ring the liquid to a boil. Add the fish and return to boiling. Quickly reduce to a simmer—the liquid should barely bubble. Cover and begin timing the fish according to the 10-minute rule. The remaining liquid can be used to make a sauce for fish if desired.
A steamed whole fish with Ginger, Scallion, Soy and cilantro is a big favourite on any family gathering!
RECIPE BELOW: *
1 whole striped bass or sea bass (about 1 ½ lbs), cleaned (see instructions)
3 tablespoons fresh ginger, finely julienned
2 scallions, finely julienned with green and white parts separated
8 sprigs fresh cilantro, roughly chopped
¼ cup plus 2 tablespoons canola oil
¼ cup water
¼ teaspoon salt
¾ teaspoon sugar
¼ cup light soy sauce
Fresh ground white pepper to taste
1. Preparing the fish:
Remove any scales from your fish using a serrated steak knife. The areas to look for are the belly and the edges of the fish including the top, near the dorsal fins, and the head. There is nothing worse than having to pick out scales while you’re having dinner.
2. Cut off any fins with kitchen shears. They are pretty tough, so be careful with this step. Leave the tail and head intact for presentation.
3. Look at the cavity, and you should see the backbone. You may also see a membrane that you should pierce and cut, revealing a bloodline near the bone. Run your finger or a spoon across it to clean it thoroughly.
4. Check the head and gills. You should not see any gills left, and if there are, remove them with the kitchen shears and rinse the area clean. Older Chinese folks who like dining on the fish head will appreciate this step.
5. Give the fish a final rinse, shake off the excess water (no need to pat it dry) and transfer to a heat-proof plate for steaming. No salt, seasoning, or wine should be used on the fish before steaming. Repeat. Nothing on the fresh fish before steaming!
6. Assembling the dish:
For steaming, I used an elongated heat-proof plate. To accommodate that, I needed to MacGyver a steaming apparatus that would fit the said plate. It's simple enough. I used a wok and metal steam rack. If you need more height to keep the plate above the water in the wok, set a rack on top of a metal can with both ends removed. It’s a handy and cheap addition to your kitchen arsenal!
7. Steam for 9 minutes and turn off the heat. Use a butter knife to peek at the meat and confirm the fish is cooked through. The meat should be opaque