Recipes using Tasmanian seafood to tantalise your taste buds.
Seafood chowder
A rich creamy soup for turning any catch combo into a delicious dinner.
Ingredients
- ¼ cup butter
- 1 medium onion diced
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon dried thyme leaves
- ¼ cup all-purpose flour
- 1 rib celery sliced
- 1 carrot sliced
- 450g potatoes peeled and cubed
- ½ cup corn kernels
- 5 cups seafood or chicken broth
- ½ cup white wine
- 1kg firm fleshed fish cut into chunks (e.g. Australian Salmon, Leatherjacket or substitute non-fish such as mussels)
- 2 cups cream
- 2 tablespoons chopped fresh parsley
Method
Step 1
Cook onion in butter until tender. Add flour, Old Bay seasoning and thyme and cook 2-3 minutes while regularly stirring.
Step 2
Add carrot, celery, potato, corn, broth and wine & bring to a boil. Reduce heat and simmer 10 minutes.
Step 3
Stir in fish/seafood and cream and continue to simmer. Cook until fish is fully cooked and flaky and potatoes are tender, about 8-10 minutes. Stir in parsley and season with salt and pepper to taste.
Korean sauce
A great option to spice up any seafood catch. This sauce is quick to mix up and can be prepped in advance and stored in the fridge overnight.
Ingredients
- 2 tbs gochujang (Korean chilli paste - spicy, adjust to taste).
*Find
it in your local grocery store's international food aisle - 2 tbs diagonally sliced green onions
- 1 tbs soy sauce,
- 1 tbs rice vinegar,
- 2 cloves garlic, minced,
- 2 tsp toasted sesame seeds,
- 2 tsp brown sugar,
- 2 tsp grated ginger
- 1 tsp sesame oil
Method
Step 1
Mix all the sauce ingredients together and drizzle over your seafood (cooked hower you like best). Done!
Smoked fish
Lindon’s tips for adding gorgeous flavour to your catch by smoking it. Works excellently for oily fish like mackerel and Australian Salmon!
Brine ingredients
- 1/4 cup salt
- 1/4 cup brown sugar
- 250ml water
Method
Step 1
Mix salt, sugar and water together in large container. Add fish. Leave fish in brine for one hour.
Step 2
Rinse off in fresh water and pat dry.
Step 3
Leave in the sun until sticky. Lay fish on smoker rack (don’t stack on top of one another).
Step 4
Smoke fish in smoker for 10-15 minutes. Larger fillets may take 20-30 minutes.
Notes: Oily fish such as Australian Salmon will smoke faster than leaner fish.
Smoked fish pate
Ingredients
- 1-2 cups smoked fish (skinned, deboned, and flaked)
- 225g cream cheese, softened
- 110g butter or margarine, softened
- 2 tablespoons balsamic vinegar (or red wine)
- 1 tablespoon fresh lemon juice
- ¼ cup minced onion
- 1 small clove garlic, minced
- Dash freshly ground black pepper
- 2 tablespoons chopped chives, for garnish
Method
Step 1
Place cream cheese, butter, vinegar, lemon juice, onion, garlic, and pepper into a food processor bowl. Pulse ingredients until mixed well, but not completely puréed.
Step 2
Once well mixed, add in fish and pulse again.
Step 3
Mound mixture into a serving dish and refrigerate overnight. Paté tastes best when brought to room temperature. Top with chopped chives and serve with toasted bread triangles or savory crackers.
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