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Seafood | Emma Inteman

Category Archives: Seafood

Prawn Salad

  • 500 grams prawns (2 dozen), peeled, deveined, and tails removed
  • 1/4 cup fresh lemon juice plus 1 additional tablespoon, spent halves reserved
  • 5 sprigs fresh parsley leaves plus 1 teaspoon finely chopped parsley leaves
  • 3 sprigs fresh tarragon leaves plus 1 teaspoon finely chopped tarragon leaves
  • 1 teaspoon whole black peppercorns plus ground black pepper
  • 1 tablespoon sugar
  • Table salt
  • 1/4 cup mayonnaise
  • 1 small spring onion, finely chopped (about 2 tablespoons)
  • 1 small stalk celery, finely chopped (about 1/3 cup)


Combine prawns, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, tarragon sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook prawns, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let prawns sit in broth for 2 minutes.

Meanwhile, fill medium bowl with ice water. Drain prawns into colander, discard lemon halves, herbs, and spices. Immediately transfer prawns to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove prawns from ice water and pat dry with paper towels.

Whisk together mayonnaise, spring onion, celery, remaining tablespoon lemon juice, minced parsley, and minced tarragon in medium bowl. Cut prawns in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.

*Note: I serve spoonfuls inside cos lettuce leaves, or toss with salad greens to make a salad. Great as a side to fish or as a starter or prawn cocktail

* Source: Cooks Illustrated

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Fish Makanawala

  • 750g thick fish fillet (I often use Rockling)
  • 2 Tbsp ghee
  • 1 lge onion, chopped
  • 2 cloves garlic, chopped
  • 1 Tbsp grated ginger
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne pepper
  • 1 tsp garam masala
  • 2 tsp salt
  • 2 x 400 gram tins tomatoes
  • 1/2 cup cream
  • 1 Tbsp lemon juice
  • 2 Tbsp fresh coriander

Heat ghee and cook onion, garlic and ginger with spices and salt.

Add tomatoes, cream, lemon and simmer for 5-10 mins

Add fish, cover and cook for 10 mins.

Sprinkle with fresh coriander and serve with rice and poppadoms.


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Fish with fragrant lemon grass and chilli rice

Fragrant Fish
  • 3 1/2 tablespoons olive oil
  • 1 stalk lemon grass, pale section only, outer layer discarded, finely chopped
  • 1 small fresh red chilli, halved lengthways, finely sliced
  • 1 1/2 cups jasmine rice
  • 2 cups vegetable or fish stock
  • 1/2 cup water
  • 20g butter
  • 4 x 150g white fish fillets (such as snapper)
  • 6 green onions, cut into 5cm-long strips
  • 1/4 cup roughly chopped fresh mint
  • 1 bunch broccolini, steamed, to serve

Place 2 1/2 tablespoons oil, lemon grass and chilli into a medium saucepan. Cook over medium heat for 1 minute or until aromatic.

Add rice to saucepan and stir to coat with the oil. Stir in the stock and water and bring to the boil over high heat. Reduce heat to lowest possible setting and cover with a tight-fitting lid. Cook gently for 12 to 15 minutes or until all the liquid is absorbed and rice is tender.

Heat butter and remaining oil in a large non-stick frying pan until sizzling. Reduce heat to medium and cook fish for 2 to 3 minutes per side, or until it flakes when tested with a fork.

Add green onions and mint to the rice and stir with a fork. Serve with the fish, broccolini and lime wedges.

* Serves: 4

* Source: www.taste.com.au

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Sauce for Salmon or Chicken

  • 1/4 cup of sour cream
  • 1/4 cup of best foods mayo
  • 1/2 cup of chopped chives
  • 1/2 juice of 1 lemon
  • grated rind of 1 lemon
  • 1 tsp seeded mustard
  • s+p

Mix together!

* Source: Cherryn

For salmon bake at 200 degrees for 15 mins. Place on foil skin side down with s+p and juice of lemon. Serve with asparagus and kumura mash – YUM!

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Lemon Grass Prawn Sticks

  • 12 king prawns
  • 1 cup olive oil
  • 2 birds eye chilli, seeded and finely chopped
  • 2 cloves garlic
  • 2.5 cm piece ginger, peeled and grated
  • 1/2 cup of soy sauce or tamari
  • 4 Tbsp fish sauce

Marinade and bbq

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Tuna Steaks

  • Zest and juice of 1 lemon
  • 3 cloves garlic, minced
  • 2 Tbsp ginger, minced
  • 1/4 cup teriyaki sauce
  • 1/4 cup sesame oil
  • 1/2 cup olive oil
  • 1 tsp chilli flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 Tbsp chopped coriander
  • 4 x 1 1/2 inch tuna steaks

Mix all ingredients together that is just big enough to hold the steaks. Add steaks and turn to coat. Marinade for 30 mins or up to 2 hours. If only 30 mins leave at room temperature, but if 2 hours make sure to remove from fridge 30 mins prior to cooking. Heat pan on med-high heat. Remove steaks and dry on paper. When pan is hot pour 2 Tbsp of marinade in pan, sear tuna for 2 1/2 mins on one side and 1 1/2 mins on second side. These will be med rare….turn down and cook a little longer if you prefer it well done.

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Fried Calamari

  • 1 1/4 cups flour
  • 1/4 cup cornmeal
  • 1/2 tsp ground pepper
  • 1/2 tsp cayenne pepper
  • salt
  • 2 large egg whites
  • 1 pound squid (I use hoods and cut into thin rings or strips)
  • 4 cups vege oil

Have 2 bowls. In one bowl beat egg whites for 10 seconds. In second bow mix all other dry ingredients. Dip 1/2 squid in egg white, remove with a slotted spoon and toss in the flour mixture. Place in a layer on a wire rack over baking sheet. Repeat with remaining squid.

Heat oil in a wok to 400 degrees. Add 1/4 of the squid fry for exactly 90 seconds and transfer to paper towel. Repeat. Sprinkle with salt and serve with rocket and lemon. DELICIOUS!

From: Cooks Illustrated cookbook.

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