Skull Island tiger prawns with fermented pumpkin, black garlic puree, espellette pepper, green shiso and pepitas
Recipe courtesy of Jacob Davey from FRDC's TV show Seafood Escape with Andrew Ettinghausen
Cooking difficulty: Difficult
Preparation: 5 days
Cooking: 1 hour
Tips for Steaming
Seafood can be steamed over plain water, but a concentrated stock flavoured with vegetables, herbs or citrus, for example, will impart a subtle flavour.
Cook fish with the skin on
Skin on the finfish will provide a natural basting because most oil is stored in the skin.
Butter & olive oil works great with seafood
Butter, margarine or olive oil can be used to add moisture and flavour.
Tips for deep frying
Do not fry seafood with other foods, because the flavours will mix.
Cephalopods should be fried for a minimum time to ensure tenderness.
Do not salt seafood before frying as the salt can cause the oil to break down.
Lemon juice, vinegar or tartare sauce are the traditional accompaniments for deep-fried seafood as they help cut the richness of the oil.
Tips for glazing seafood
Once frozen, seafood can be removed from the "freezer", unwrapped, dipped under cold, running water, and then re-wrapped for freezing. This coats it with a glaze that helps reduce dehydration during its time in storage.