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SPANISH MACKEREL KEBABS WITH MANGO & LYCHEE SALSA
600gm SPANISH MACKEREL FILLETS
1 tablesppon sesamie sees
1/2 tablespoon sesame oil
1 tablespoon rice oil
1/4 cup soy sauce
1 cup Mango flesh, diced
1/2 cup lychees, deseeded and diced
1/4 cup green spring onions, finely diced
1/4 cup lime juice
coriander leaves, roughly chopped - half a bunch
1 teaspoon fis sauce
1 large green fruity chilli, finely chopped
1. Cut macerel into even sized pices. Thread equal quantities onto
oiled stainless skewers (or water soaked bamboo skewers) - refrigerate until ready for use.
Make the seasame paste by crushing the seeds in a mortar, or using a spice grinder - and when crused add the oils and soy sauce - mix well and set to one side.
Make the salsa by combining the mango, lychees, green spring onion, lime juice, roughly chopped coriander leaves, fish sacue and chilli - gently toss. Refrigerate till ready for use.
Brush the fish kebabs with the sesame Paste and place onto a hot plate
or frypan. Turn regularly and carefully and baste as you go.
Spoon salsa into middle of individual plastes, top with kebabs and decorate with some coriander leaves.
Enjoy - eat more seafood - better naturally.
SCALLOP AND BACON KEBABS
16 scallops, roe removed
Parsley leaves only - about 30
16x10cm long pieces of streaky bacon, rind removed
16 stainless steel skewers or bamboo skewers, soaked in water for 30mins.
4 lemon cheeks /quarters
Sit each scallop on the end of a piece of bacon - top with a couple of parsley leaves, and roll the bacon around each scallop. Thread 4 wrapped scallops onto each skewer.
Cook on medium-hot flat plate (or frypan) for 2 minutes each side and serve with lemon cheeks/quarters to squeeze over the top.
MORE FABULOUS RECIPES ON BOTTOM ON HOME PAGE - DELICIOUS AND QUICK