Sarah Knight, a young chef from Sydney was a national finalist in the Electrolux Young Chef of the Year 2012, here she shares with us one of the recipes she created via appetite for Excellence sponsored by FRDC
Cooking difficulty: Medium
Tips for using ice to chill seafood
choose snow, flake or shaved ice and surround the seafood
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.
Wrapping in lettuce, cabbage, spinach or even seaweed can:
1. add flavour
2. shape the seafood
3. help keep the flesh together
4. help retain moisture
Tips for shallow frying
If flour is the only coating used, apply it immediately prior to cooking.
Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).
Tips for serving seafood cold
If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.