A scrummy seafood spread


A scrummy seafood spread

Tempura kob with potato chips and garlic dip

Prep time 15 mins
Cooking time 15 mins
Serves 6

80g cornflour
180g plain flour
350ml soda water + extra, if needed
Vegetable oil, to deep-fry
500g farmed dusky kob or firm white fish fillet, cut into bite-size strips
200g potatoes, peeled and finely grated
1 onion, peeled and finely chopped
2 eggs
Vegetable oil, to fry
Black salt flakes, to taste
125ml (½ cup) mayonnaise
1 garlic clove, peeled and crushed
Fresh flat-leaf parsley, a small handful, chopped + extra to garnish
Salt and freshly ground black pepper, to taste

Add the flours to a bowl and stir in soda water until mixed through to form a light batter. Add a little more soda water if the batter is too thick. Heat oil in a deep-fryer or deep pot to 180°C. Dip the kob strips in the batter and deep-fry until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

For the chips, mix together potatoes, onion and eggs in a bowl. Season with salt and pepper and shallow-fry spoonfuls of the mixture in a little oil in a non-stick pan over medium heat until golden brown, 3 minutes each side. Sprinkle with black salt flakes.

For the dip, combine all the ingredients.

Serve the tempura kob with chips and a side of dip. Garnish with fresh flat-leaf parsley.

Sesame-seared tuna with peri-peri dressing


Prep time 15 mins
Cooking time 5 mins
Serves 6

1 lemon, juice of
50ml cranberry juice
2 red chillies, finely chopped
1 tsp smoked paprika
1 garlic clove, peeled and crushed
50ml olive/avocado oil
4 fresh yellow-fin tuna steaks
2 tbsp olive/avocado oil
4 tbsp black sesame seeds
1 x 400g tin chickpeas
400g cocktail tomatoes, mixed
2 avocados, peeled and cubed
2 small ripe mangoes, peeled and cubed
Fresh baby salad leaves

For the dressing, mix together lemon and cranberry juice, chillies, paprika and garlic. Blitz with a blender while slowly adding oil until emulsified.

For the tuna, brush it with oil, season with salt and sear in a saucepan over high heat, 1 minute on each side. Remove from heat and coat thoroughly with black sesame seeds. Thinly slice using a very sharp knife. Drizzle the dressing over the tuna and the salad and serve.

Peppadew-stuffed sardines


Prep time 10 mins
Grilling time 10 mins
Serves 6

6 whole fresh or frozen sardines, defrosted, scaled and cleaned
80g piquanté peppers (Peppadews), chopped
250g cream cheese
3 tbsp olive oil
Chilli oil, to serve
Portuguese rolls, sliced and toasted, to serve

Preheat the grill.

Cut incisions on the belly side of the sardines to allow space for the stuffing.

Mix together piquanté peppers and cream cheese and stuff inside each sardine. Rub the sardines with oil, season to taste with salt and freshly ground black pepper, place on a baking tray and grill until cooked, 5-10 minutes.

Serve with a side of chilli oil and slices of crisp rolls.

Spicy pan-grilled calamari tubes with quince aioli


Prep time 30 mins
Cooking time 10 mins
Serves 6

2 red chillies, chopped
2 garlic cloves, peeled and crushed
4 tbsp olive oil
1 lemon, zest of
½ lemon, juice of
100g calamari tubes
Olive oil, to fry
2 large egg yolks
1 garlic clove, peeled and chopped
1 tbsp lemon juice
½ tsp salt
150ml olive oil
2 slices bottled quince, mashed
Fried tentacles, to serve

To prepare calamari, mix together chillies, garlic, olive oil, lemon zest and juice in a bowl. Set aside.

Season calamari tubes with salt and freshly ground black pepper, thread on to mini skewers and place in the marinade. Cover and refrigerate for 20 minutes.

For the quince aioli, whisk together egg yolks, garlic, lemon juice and salt, using an electric beater, until mixed through. Gradually add olive oil, while whisking, until emulsified. Add mashed quince and stir well.

Heat a non-stick griddle pan over high and fry the calamari in olive oil until cooked, 5-10 minutes, turning halfway. Take care not to overcook it as the calamari will become rubbery. Serve with a side of aioli and fried tentacles. Drizzle with leftover juices from the pan.

Prawns with celery and carrots


Prep time 2 hours 30 mins
Cooking time 15 mins
Serves 6

4 tsp olive oil
1 large onion, chopped
2 garlic cloves, peeled and crushed
1 stick celery, finely chopped
1 medium carrot, grated
180ml chicken stock
4 tsp non-alcoholic white wine
700g easy-peel pink prawns
25ml olive oil
15g butter
2 tsp chopped fresh flat-leaf parsley and 3 limes, cut in half, to serve

Heat oil in a saucepan on medium and sauté onion for 10 minutes. Add garlic, celery and carrot, and sauté for another 5 minutes. Add chicken stock and non-alcoholic wine. Cook until reduced, 10 minutes. Remove from heat and allow to cool.

Once cold, add prawns and mix well. Cover and refrigerate for 2 hours. Heat oil and butter in a large saucepan. Remove the prawns from the marinade and fry over high heat, 5 minutes on each side. Strain the marinade and pour the strained juices over the prawns. Reduce the heat and cook for a further 5 minutes. Stir in the parsley and serve with lime.

Source: Seafood