Seafood Mix & Match


Seafood Mix & Match
These delicious global flavours could go with almost any seafood.

Champagne Sabayon

Bring a medium saucepan of water to a simmer. Place 1 cup sparkling wine, 8 egg yolks and 2 tsp sugar and in a medium heatproof glass bowl. Set bowl over pan and whisk continuously for 6-7 minutes or until mixture is thick (should reach 160°C on a cook’s thermometer). Remove from heat and stir through 1 finely chopped shallot. Sprinkle over 1 tbsp finely chopped chives. Serve immediately on the side with your seafood.


Zesty Lime Mayonnaise

Makes approx. 1. cups

In a small food processor, combine 3 egg yolks and 2 tsp Dijon mustard. With motor still running, gradually pour in 1 cup extra-virgin olive oil in a steady stream until thick and creamy then 1/4 cup lime juice. Season with sea salt flakes, freshly ground black pepper and the fine zest of 1 lime.


Salt and Pepper Coating

Makes approx. 2 tbsp

Combine 1 tbsp sea salt flakes, 1 1/2 tsp freshly ground black pepper, 1 tsp sugar and 1/2 tsp Chinese five-spice. Set aside. Massage 1 egg white into 1kg of your chosen seafood, then coat in 1 1/2 cups potato flour, dusting off excess. Pour vegetable oil into a wok until one-third full. Heat to 180°C on a cook’s thermometer then deep-fry seafood, in batches, until cooked and golden. Drain on paper towel. While seafood is still hot, sprinkle over 1 tbsp of seasoning to coat. Serve with extra seasoning on the side.


Peri-Peri Rub 

Makes ⅓ cup, enough for approx. 1.5kg seafood

Combine 1 tbsp caster sugar; 3 tsp paprika; 2 tsp each of dried oregano, ground ginger, ground cardamom, garlic powder, onion powder and sea salt flakes; and 1 tsp each of cayenne pepper and cinnamon. Rub spice mix onto your chosen seafood (about 1½-2 tbsp of spice rub per 500g of seafood). Heat a frying pan, chargrill pan or barbecue plate over a medium heat. Spray or pour a little extra virgin olive oil then cook seafood to your liking. Serve with grilled lemon wedges. Store any leftover rub mixture in an airtight container in a cool place for up to 2 months. For a moist rub, add a little extra virgin olive oil to spice mixture while coating seafood.


XO Butter

Makes 2 x 10cm logs

Put 250g softened butter in a small bowl and beat with an electric hand mixer until fluffy. Add 3 tbsp XO sauce (available from good Asian groceries), 3 tbsp chopped coriander sprigs, 3-4 crushed garlic cloves, 2 tsp lime zest, 1½ tbsp lime juice and 1 deseeded, finely chopped small chilli. Beat until combined and creamy. Divide mixture in half and roll each portion between 2 sheets of baking paper until 10cm long. Twist ends of paper. Chill until firm. Slice XO butter and add to stir-fries or place on freshly cooked hot seafood and allow to melt.


Bloody Mary Sauce

Makes 1¼ cups

Combine 1 cup tomato passata, 2 tbsp each of lime juice and vodka, 1 tbsp Worcestershire sauce, 2 tsp Tabasco, 1 tsp horseradish cream, and sea salt flakes and freshly ground black pepper to taste. If serving with oysters, drizzle over oysters and garnish with finely chopped celery. If serving as a dipping sauce, stir finely chopped celery through sauce and serve on the side. To make a bloody mary mayonnaise, add ⅓ cup mayonnaise to sauce.


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