All posts filed under: Seafood

Flavours of Hoi An at Home

After enjoying our dining experience at Home Finest in Saigon so much recently, we couldn’t resist dining at their sister restaurant Home Hoi An. Much more casual but still upmarket, the great news is that the menu, whilst including some of the nationwide favourites like Pho, includes Hoi An specialities with a focus on fresh seafood including crab, squid and prawns. We started with deep fried seafood spring rolls. We were expecting standard rice paper rolls but were surprised instead by a delicious concoction of seafood encased in crumbs and deep fried to perfection, served with a delectable dipping sauce. The presentation in miniature hanging baskets was also superb. For mains we opted for the grilled beef in piper lalot…thinly sliced beef grilled to perfection and wrapped in betel leaves with a topping of fried shallots, a Vietnamese speciality which we had not yet tried. We also had pork spareribs in black peppercorn claypot. We enjoyed both dishes but once again wished there were more of us to try some of the other specialty dishes …

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Fabulous Flathead at Saint Peter

If you want to eat seafood and fish like never before then Saint Peter in Paddington, Sydney is the place to go. We started with a delicious range of Sydney Rock Oysters, yellowfin tuna crudo and calamari salad with a hint of chilli and moved onto brilliant, creative mains. The fish and chips are in a league of their own but my BBQ Rock Flathead with a corn salsa was the winner in my books. Finished off with old school custard tart and chocolate tart…it was one of the best meals I’ve had in Sydney in a long time! The menu changes regularly as it is driven by the best seafood available. All the more reason to go often I’d say!! Make sure you book ahead. So absorbed in eating I forgot take more pics! Thanks Saint Peter https://www.saintpeter.com.au

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Monkfish with dill, chilli potatoes and watercress

This is my twist on the Rick Stein classic dish of monkfish, potatoes and watercress. The addition of my favourite ingredients – chilli and garlic – plus the dill spices it up and adds delicious flavour. The texture and flavour of monkfish, which is also great in curries, works well with this combination, with a squeeze of lemon brightening up the whole dish at the end. Prep time: 5 minutes Cooking Time: 35 minutes Ingredients: 2 medium size potatoes, peeled and cubed 3 cloves garlic, finely sliced 3 whole red chillies 1/2 bunch fresh dill tough stalks removed and finely chopped 1 bunch watercress (about 4 or 5 cups when cleaned and chopped) 2 fillets of monkfish (about 500g) Olive oil Balsamic vinegar 1/2 lemon cut into half again Salt and pepper Method: 1. Pre-heat oven to 200 degrees Celsius. 2. Bring a pot of salted water to boil, add potatoes, garlic and while chillies and boil until potatoes are just cooked, about 8-10 minutes. Darin and leave to dry out. 3. Meanwhile, pat monkfish …

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Pancetta wrapped prawns with watermelon, mint and feta salad

Recently discovered wrapping prawns in pancetta before frying them. The pancetta adds a layer of crispy saltiness which goes brilliantly with the sweetness of the watermelon in this salad. I also made it while I was in Bali with pomelo and watermelon salad which was also delicious but pomelos aren’t as easy to find in Australia. Prep time: 15 minutes. Cooking time: 5 minutes Ingredients: 12 green prawns peeled with tails left on 12 thinly slices of pancetta 2 cups watermelon cut in cubes 3-4 cups of Rocket leaves for salad base 1 cup mint leaves roughly torn 1/2 cup of Persian marinated feta Juice of 1/2 lemon 2 tablespoons olive oil for dressing 2 tablespoons olive oil for frying prawns Salt and pepper Method Prepare salad base by scattering watermelon, and mint on top of rocket leaves, then sprinkling with bits of feta and dressing with dressing made with lemon juice, olive oil, salt and pepper to taste Wrap each prawn in a slice of pancetta Heat oil in non-stick pan and fry prawns …

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Iconic Ikan (fish) at Warung Mak Beng, Sanur

TripAdvisor is full of recommendations for Warung Mak Beng which was established by “Mother”Beng back in 1941 and is run today by her grandson, continuing a long family tradition. Situated near the beach in Jalan Hang Tuah 45 in Sanur, this is the classic “one dish speciality” warung serving only its famous crispy fried ocean fish or Ikan Laut Goreng. It has taken us a while to make the effort to get to this Warung, but I can assure you the trip is well worth the effort of travelling from wherever you are staying in Bali to try their renowned speciality. The fish is crispy brown (almost burnt looking) on the outside but tender and moist on the inside and accompanied a the delicious fish head soup and spicy sambal on the side. My bowl of soup had little evidence of fish head, rather just big chunks of fish that had been stewed in the soup. The soup also had big chunks of cucumber which had absorbed the flavours of the soup and daun salam …

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Sardine – seafood safari in Bali

Sardine is a far cry from the trashy, tourist rip off traps along Jimbaran Beach that many travellers to Bali flock to for a fresh seafood experience. Whilst it is expensive by Bali standards, the quality of the seafood is absolutely top notch, as is the divine setting with views across their own rice paddy and small farm, but right at Jalan Petitenget 21 not far from the Seminyak action. I have been to Sardine on a few occasions now and they have not failed to impress with the simple but perfectly spiced dishes, warm welcome, smiling and snappy service, and good drinks list. They have also kept up the standards that won them Best Restaurant in Seminyak in 2016 in the popularly voted Yak magazine awards. The current menu offers delicious starters such as Manis (sweet) Clams cooked with chorizo and chilli and Mussels in coconut milk sauce. The shellfish does not disappoint and is cooked to perfection preserving its sweetness and texture. One of my favourite mains is the whole filleted fish cooked …

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Recommend Warung Eny anytime!

We recently feasted at Warung Eny’s in Jalan Petitenget Seminyak and I would highly recommend dining here at anytime! A real local warung with decent almost local prices is difficult to find in the midst of all the Petitenget bling but Warung Eny certainly delivers the goods. From the barbecue out front fanning coconut husk smoke across the entryway, the faded photos on the walls of past happy customers, Eny’s family busy serving and cooking in the kitchen, the piles of fresh vegetables and divine smells of home cooking, Warung Eny is a little piece of real Bali squeezed in between high fashion boutiques and fine dining foreign restaurants. We went for dinner on a rainy Seminyak evening with friends who had visited twice before and we were surrounded by happy regular guests who had obviously, similarly enjoyed the delicious home cooked food before. Repeat visitation is surely the highest praise for any restaurant? I can assure you that I will be going back there if not for the succulent, spicy minced pork steamed in …

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Tasty Thai Fishcakes with Sweet Cucumber and Chilli Sauce

Having done my dash with ham and turkey over the last week of Christmas festivities, I thought I’d spice things up for New Year’s Eve with some tasty Thai fishcakes. We were heading to friends to watch the spectacular Sydney fireworks and I wanted to take some treats that can withstand being served at room temperature. This recipe makes about 20 bite-sized Fishcakes or you can make larger cakes and serve them as an entree to a main meal. These fishcakes are so easy to make and are delicious with homemade sweet cucumber and chilli dipping sauce. Making the sauce is worth it as it so much zinger and fresher than bottled sweet chilli sauce and takes no time at all. Fishcakes Prep time including chilling mixture: 45 minutes. Cooking time: 10 minutes Ingredients: 500g firm boneless white or red fish fillets 1 tablespoon fish sauce 1 teaspoon store bought Thai red or green chilli paste 2 red chillies deseeded and diced finely 3 fresh kaffir lime leaves or Thai basil leaves very finely sliced …

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Vietnamese crab with tamarind sauce

This looks delicious – thanks Chica Andaluza! I love reading cookery books, mainly to inspire rather than follow slavishly. Except when it’s a style of cooking that’s new to me or a cake recipe which generally needs the proportions of ingredients to be reproduced in balance with each other to achieve a good rise. I’ve had time recently to catch up on […] via Vietnamese crab with tamarind sauce — Chica Andaluza

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Black Pepper Prawn Curry

The sharpness of  black pepper, bite of the green chill and sweetness of the prawns are all melded together in buttery goodness, along with ginger, garlic, curry leaves in this simple curry. Take the time to make the prawn stock as it really adds another dimension nod depth of flavour to the dish. Prep time: 30 minutes (incl making stock) Cooking time: 25 minutes Ingredients: 12-16 King prawns 2 cups water 2 cloves garlic, 2-3 small pieces ginger for stock 1 onion halved, then thinly sliced 3 cloves garlic and equal ginger, pounded to a paste 1.5 tablespoons ground black pepper (best freshly ground in spice grinder) handful of curry leaves (fresh best but dried ok) 2-3 small green chillies sliced lengthwise – can omit, or deseed 100g butter 3 tablespoons vegetable oil Salt Chopped  coriander and slithers of ginger for garnish Method 1. Peel and devein prawns, leave tails on, reserve shells for stock. 2. Place prawn shells in pot and cover with water, add ginger and garlic, bring to a boil then simmer …

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Indian Spiced Fish Pie

This recipe is based on Rick Stein’s classic fish pie recipe but with an Indian twist. The addition of traditional Indian spices to the milk and cream mixture in which the seafood is lightly poached, and using “aloo bharta” or Indian style mashed potato for the topping bring the flavours of the sub-continent to this classic British dish. (A kind of reverse colonialism, I suppose.) Prep time: 1hr 20 mins  Cooking time: 30 minutes Ingredients: 3 flathead fillets (or any firm white, unsmoked fish) 1 medium size fillet of smoked cod or haddock 8-10 green prawns peeled 2 eggs 1 egg yolk (to brush top of mash) 300ml milk + 3 tablespoons for mash 150ml cream 1 large onion 2 cloves garlic 1/2 finger length of ginger peeled 3 potatoes (fluffy potatoes like Desiree or King Edward) 6 cloves 6 cardamom pods 1.5 teaspoons turmeric 1/2 teaspoon chilli powder 1/2 teaspoon cummin handful of curry leaves 1/2 teaspoon white pepper 2 teaspoons black mustard seeds handful of coriander leaves 100g butter 1/3 cup of plain …

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Prawn, fennel and coriander Gow Gee – steamed dumplings

I created these little treats because I was searching for a light, healthy but hot appetiser that would complement an Indian dinner without filling guests up too much. Steaming these dumplings is easy and quick and you can do this just before or as guests arrive which if you want to use these as canapés which works well. The ready made “gow  gee” pastry is easy to find in Asian food store refrigerator section and very simple to work with. You will also need a steaming basket or steamer. I used fennel, ginger, cummin, fresh coriander and ginger to add subtle Indian flavours to the prawn filling. Most steamed dumplings recipes don’t require you to cook the filling beforehand but I decided to so I could roast the fennel seeds and use cooked onion. I didn’t use any chilli in these as I planned to serve with chilli oil on the side. Ingredients 8 large, green or uncooked prawns – shelled, deveined and chopped into medium dice 1/2 onion very finely diced 1 tablespoon vegetable …

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Indian Spiced Crab with crispy wafers

This makes a delicious canapé served with crispy thin wafers or mini pappadums on the side. Also be perfect on betel leaves if you can source them. Buying the pre-packed  crabmeat makes this a very quick and easy recipe to make. I made this recipe up on Christmas Day and it received good reviews from the family so thought I would share…unfortunately no end product photos! Prep time: 5 minutes  Cooking time: 10 minutes Ingredients 1 x 400g/500g tub of crab meat (available from seafood shops or supermarkets in Australia) – fork through crab meat to break chunks up 1 onion finely diced 1 tablespoon of ginger and garlic paste (2 cloves garlic and equivalent ginger ground to a fine paste) 2 sprigs of curry leaves removed from stalk 1/2 cinammon stick (preferably cinnamon bark) 1/2 teaspoon cummin powder 1 red chilli finely diced (can be omitted) 1 tspn black mustard seeds or nigella seeds 1.5 tablespoon vegetable or olive oil salt to taste Handful of coriander leaves, very finely chopped Method: Heat oil in …

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Spicy Prawn Rice with carrots, peas and mushrooms

This is a delicious combination of ingredients that is lovely as a dish on its own with a yoghurt raita and salad, or served alongside  grilled chicken or lamb. It’s like an Indian risotto but you don’t have to stand over it stirring!  Perfect for entertaining as it can be made ahead of time – it’s even better the day after! It’s also great for a shared spread or picnic as it can be served at room temperature. You just need to allow prep time as there a few steps prior to assembling the dish and cooking in the oven. You can also leave out or reduce the chilli powder and green chillies to make it less spicy. Prep time: 30 minutes  Cooking time: 1 hour Ingredients: 500g green prawns shelled and deveined 1.5-2 cups basmati rice 2 medium carrots roughly diced 350 grams of button mushrooms roughly diced 1/2 cup of peas 2 large onions sliced in rings 150 grams of butter for frying prawns 3 tablespoons vegetable or olive oil for frying prawns …

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Review: Super Catch in Meatpacker’s District NYC

Catch is one of the super trendy restaurants in Meatpacker’s featuring all-the-rage Asian fusion in a souped up warehouse like space over 3 levels in the Meatpacker’s district in New York City. With a wide ranging menu, and an expectedly seafood focus, menu decision-making is difficult but the over the top pricing for some offerings helps to cut down the options if you’re not straight from Wall Street. Originally opened by by US Top Chef program winner, Hung Huynh, the menu features Raw Bar with Seafood Towers, rolled, cold and hot selections as well as US “entrees” and extensive sides. Here’s the current Dinner menu We sampled the Tartare Trio of salmon, hamachi and tuna served with American Caviar and a wasabi creme fraiche, Crispy Prawns with a tangy mayonnaise, Chicken San Choy Bow, Wagyu on a Rock and the Charred Cauliflower. We also had a special on the night a “pizza” with figs, proscuitto, rocket and quail eggs and Parmesan which was super good. (The low key lighting makes it a bit challenging for good …

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Boston Legal Clam Chowder

Monday brought a snow storm to Boston and with it the perfect weather for soups and comfort food. We had enjoyed the milder weather over the weekend, making hay while the sun shined and walking the Freedom Trail learning about Paul Revere’s heroic ride to warn the Patriots of the approaching British troops and all about Boston’s contribution to American Independence. But by Monday we were ready to hole up and take advantage of the weather to try out Legal Seafood down at the revitalised Seafront district for their renowned Clam Chowder. We had been assured by locals that despite being an ever expanding chain,the quality of food and service had remained and that this was the best spot to sample Boston’s acclaimed seafood. Located next to the fishermen’s pier and overlooking the harbour, Legal Seafood at the Seafront certainly puts one in the mood for fine dining, although more casual dining is also offered downstairs. This is by no means a cheap eats restaurant but at the same time prices for food and wine …

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Baked Fish with spicy Tahini and onion sauce

This is my take on a traditional Lebanese sauce to go with baked fish. It’s simple to make and the cholesterol free Tahini(sesame paste) sauce I use makes it a much healthier option than cream. The lemony, garlic flavours combine with the nutty flavour of the Tahini and sweet, slightly caramelised onion and spicy chilli into a delicious creamy topping to go with the baked fish. We had it here with a mixed salad including  artichokes which complimented the middle Eastern flavours well. Prep time:  5 minutes. Cooking time: 20 minutes Ingredients: 500g firm fish fillets like  flathead or snapper 1 lemon finely sliced into rings 2/3 cup fresh lemon juice 1/3 cup Tahini sauce 3 tablespoons olive oil 3 cloves garlic crushed 1 medium onion thinly sliced in half moons 1 large red chilli finely chopped 1/3 cup cold water 1/ 2 teaspoon cummin powder 1/2 teaspoon dried chilli flakes (optional) 1/2 teaspoon salt fresh ground black pepper 2 tablespoons chopped parsley or coriander Method: Heat oven to 200 degrees celcius (400 Farenheit) Line an …

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Portuguese pork and clam stew with roasted capsicum sauce

We used to have this dish at the Petersham Portuguese Chicken Shop and Restaurant in Sydney before it burnt down in a terrible fire. I have never made it at home but thought I’d try it out for something a bit different. I did a bit of research on the Internet and checked a variety of recipes, some with and without the capsicum paste, before deciding on this version. The stew comes from the Alentejan region of Portugal and is usually served with fried potatoes but can be served with crusty bread or plain rice. Marinating the pork in the milk and wine overnight tenderises the pork and gives it a lovely almost silky texture when cooked. The roasted capsicum paste can be made the day before as well if you want and adds a sweetness and a subtle spiciness that compliments the natural saltiness of the clams. The clams can be replaced by cockles but purging them by soaking in water is important to remove any grit. So, please note the time required for marinating …

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Fish Briyani with Tomato Chutney & Turmeric Rice

This Fish Briyani is based on a recipe from my Aunty Vimala who inspired my interest in cooking when I was young. I can still vividly recall the enticing smells of spices cooking and the delicious flavour combinations that came from her kitchen. I wrote this recipe down, taking notes as she made it, when I last visited South Africa in 1997. The spicy tomato chutney, fresh herbs, sweet caramelised onions and lightly fried fish combine to create a more-ish, layered fish dish that is delicious on its own or with youghurt, mango or mint chutney and pickles to the side. This is a lovely dish to serve as part of a buffet lunch or dinner as it is actually nicer warm, rather than piping hot, and even better the next day. Don’t put off by the number of steps and spices, it really is a matter of making each of the components seperately and then combining into the completed layered dish. Once you’ve done the prep it’s just a matter of putting it in …

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Mussels in Thai Broth

An easy, healthy and delicious main courses or starter – can be served with crispy bread rolls or jasmine rice. Make sure you use fresh mussels. It’s all the better made using homemade Thai prawn stock(see recipe below) but bought fish or chicken stock will do if you are short on time. Prep time: 10 minutes  Cooking time: 10 minutes Ingredients: 1 kg of mussels, beards removed (do not use any broken mussels) 1 small brown onion finely diced 2 cloves garlic finely chopped 2 pieces ginger/fresh galangal finely chopped 1-2 hot red chillies chopped 1 teaspoon fish sauce 1 teaspoon sugar 6 coriander stalks and roots cleaned and chopped, leaves reserved for garnish thai basil for garnish 750 ml prawn or fish stock 2 tablespoons vegetable oil Method: Heat oil in large pot that has a tight fitting lid Add onions, garlic, ginger and chillies and sautéed over medium heat until onions are translucent Add coriander, stock, fish sauce and sugar Add mussels, fit on lid and bring stock to boil. Shake pan and …

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