After talking with Natalie Savige from Saviges Seafood @ Bribie Island thought I would share some accompaniments and cooking ideas.
We all love seafood, well most of the population but stats show that vegan based diets are on the turn and @ our Community Kitchen Recipe content we love to share both.
After chatting with Natalie from Savige’s Seafood even peeling a green prawn sounded easy.
With a little experience and trial testing we can all provide our family with seafood as part of our family meals.
Calamari for me is one thing that daunts me, is it going to be tough, how long do I cook it for, and the list goes on.
Savige’s Seafood recommends being kind to this seafood, gently move it around the griddle or flat plate until it becomes white – remember its translucent when raw, its not a tricky cook ….. add your garlic, chili on the go – and a squeeze of lemon.
Fish changes its cooking times to the thickness of the fillet to the variety of the fish…. for me the whiting is the gold star but you make your choice, its all about season and supply.
The retail outlet has upgraded its customer demand and salmon kebabs with Asian glaze are popular, followed by Moreton Bay Bugs grilled with garlic butter……who would have thought the local accommodated such sophisticated tastebuds!!!!!
I called in on a hot Sunday and bought a take-a-way Prawn salad, generous and a waterfront experience.
I still love whiting fillets – my fave fish.
And as an addition to the seafood – evidently Seaweed is the new Kale so as usual I have added a simple recipes that will sit beautifully with seafood or just be itself as a Summer salad
Seaweed with vermicelli and Asian Dressing (inspired by a recipe from Community: New Edition by Hetty McKinnon)
- 100 gr dried seaweed threads
- 200g vermicelli noodles
- 1 long red chilli- deseeded and chopped
- 200 g mung beans sprouts
- 1/2 cup spring onion
- 1/4 cup toasted sesame seeds
- Make sesame dressing
- Combine 2 tbsp sesame oil
- 1 tbsp mirin
- 1 tbsp rice wine vinegar
- 1 tbsp tamari
- 1 tsp brown sugar
- seasoning to suite
- Prepare the seaweed – soak in hot water for 10 mins then rinse really well using cold running water
- Soak the vermicelli in boiling water for 5 mins, drain
- Blanch the vermicelli in large pot of boiling water with pinch of salt for 1 min, drain and refresh under cold running water
- Combine all the ingredients and dress with sesame dressing
Whilst this recipe called for tofu – i thought as its seafood day – topping with either calamari or scallops would be delicious.
Support your local and Enjoy….