top of page
Writer's pictureRhythm

Seafood Feast

A board filled with delicious treats from the sea; paired with brilliant sides and flavours.

The Fish

Of course the main ingredient of this was the fish and the prawns. I wen't for a flat white fish; a black pompfret. When cooking a whole fish, always remember to get rid of any internal organs/linings and storing with citrus fruits. This makes it taste and smell less fishy. I went for my tried and tested jumbo tiger prawns; they have a satisfying succulency about them that can hardly be found in such a humble meat.


THE RECIPE:


ingredients

1 whole black pomfret

6 jumbo tiger prawns

300 gm of thinly sliced river sole

6 lemons

6 clementines

4 potatoes, par boiled

2 tomatoes

1/3 cup jalapenos

1/2 cup. of drained yogurt

1/2 cup mint

1/4 cup coriander

5 cloves of garlic

100 gm cold butter

2 tbsp paprika

1 tsp brown sugar

1 tbsp honey

Oil


METHOD

Preheat the oven to 190*C with both grills and fan mode on. Clean the whole fish and pat dry. Completely coat with salt, pepper, oil and paprika. Slice down the surface 3-4 times and fill with lemons and butter. Stuff in slices of clementine and thyme. Place on an oil baking tray and bake for 30-35 minutes. Remove and let rest for 6-7 minutes.


For the fish skewers, roll up the fish and skewer them onto soaked wooden skewers. Brush with oil, mustard, salt, pepper and brown sugar. Skewer them on with tomatoes and cook on a pan with a lid on for 5 minutes on each side. Turn halfway and check if the center is cooked.


For the Shrimp, saute the cloves of garlic in some olive oil and salt. Add in the shrimp and cook for 3-4 minutes per side. When just done, add in honey and juice of 1 lemon. Top with some salt to taste.


For the mint chutney, blend together the yogurt, coriander, mint and salt till thick and tasty. For the lemon butter sauce, add in juice of 3 lemons into a shallow pan and heat. Slowly add in cubes of chopped butter and rotate continuously to emulsify the fat into the lemon juice. Top with salt and pepper.


For the fries, chop par-boiled potatoes into fries and fry in vegetable oil at high heat till perfectly golden. Drain on kitchen towels and season.


Plate as shown and serve!

4 views0 comments

Recent Posts

See All

Comments


bottom of page