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Tasty seafood recipes

Chef Lance Seeto
Sunday, November 05, 2017

TAHITIAN POISSON CRU

500 grams of fresh fish (sushi grade or freshly caught)

½ cucumber

1 tomato

1 green capsicum

1 large onion

8 Tahitian limes (juiced)

2 cups fresh coconut milk

Salt and pepper

1. Dice the fish into ½-inch cubes, rinse with fresh water, drain and place in a large bowl.

2. Squeeze the limes and pour the juice over the fish, mix well and chill 20 minutes in refrigerator.

3. Cut onion and capsicum into thin slices, cut tomato into small cubes, remove seeds from cucumber and cut into thin half moons.

4. Drain some of the lime juice, add the vegetables and season with salt and pepper.

5. Add the fresh coconut milk five minutes before serving.

6. Serve chilled.

HAWAIIAN TUNA POKÈ

500 grams of fresh yellowfin tuna (sushi grade or freshly caught)

¼ cup light or Kikkoman soy sauce

1 teaspoon rice vinegar

2 teaspoons Chinese sesame oil

3/4 teaspoon fresh ginger, finely grated

1/3 cup green onions, thinly sliced

1teaspoon toasted sesame seeds, plus more for garnish

2 cups brown rice or white rice, cooked

2 cups salad greens

1. In a medium sized bowl combine tuna, soy sauce, rice vinegar, sesame oil, ginger, green onions and sesame seeds.

2. In serving bowls, add cooked rice, salad greens and marinated tuna.

3. Garnish and serve immediately.

ITALIAN SNAPPER CRUDO

In Italian, crudo means raw. Similar to sashimi, Italian crudo is raw fish eaten at the peak of freshness, dressed simply, with olive oil and lemon. It is a way to highlight the finest quality fish you can purchase. This recipe is a classic Italian dish, combining regional flavours such as lemon, olive oil, and basil.

500 grams fresh white snapper, thinly sliced

Sea salt, to taste

1 red chilli, seeded and finely chopped

1 lime, zested

3 tablespoon lime juice

1/2 bunch coriander or chives, chopped fine

Extra-virgin olive oil, for drizzling

1. Arrange fish fillets on a platter; season with sea salt and cracked black pepper. Top with chilli, lime zest and lime juice.

2. Garnish with coriander and a drizzle of good Italian olive oil.

TUNA RICE BOWL (MAGURO NO ZUKE DONBURI)

4 x 100 gram pieces sashimi-grade yellowfin or bluefin tuna

¼ cup light or Kikkoman soy sauce

2 teaspoon Japanese mirin

4 cups cooked sushi rice

Thinly sliced pickled ginger, for garnish

Finely chopped nori (seaweed), for garnish

Thinly sliced cooked omelette, for garnish

Wasabi paste, for serving

1. Bring a small saucepan of water to a boil. Working with 1 piece of tuna at a time, submerge tuna in water for 5 seconds. Using a slotted spoon, immediately transfer tuna to a bowl of ice water and chill for 10 seconds. Remove and pat dry. Repeat with remaining tuna. Place tuna in a plastic bag; add soy sauce and mirin. Seal; let tuna marinate, turning once, at room temperature for 30 minutes.

2. To serve, remove tuna from the bag, reserving marinade, and cut each piece into 6 slices. Place 1 cup rice onto 4 serving bowls; top each serving with 6 slices of tuna. Garnish with ginger, nori seaweed and thinly sliced omelette. Drizzle with reserved marinade; serve with wasabi.

PASSIONFRUIT & PAW PAW CEVICHE

Lime juice is usually the sour staple in a ceviche but this recipe adds a dash of passionfruit to create a boldly refreshing raw fish appetiser.

1 cup pawpaw

Sea salt and freshly ground black pepper

1 snapper or other white fish, filleted, skin removed, cut into 2-inch pieces

1/3 cup fresh lime juice

¼ cup fresh or tinned passionfruit pulp

1 tablespoon honey

2 red chillis, seeds removed, minced

3 green spring onions, sliced thinly on the bias

Few sprigs coriander leaves

1. In a medium bowl, mix the lime juice, passionfruit pulp, honey, chilli, salt, and pepper. Add the fish and toss to coat. Leave for 5 minutes.

2. Transfer to a serving platter and garnish.








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