Thai-style sour orange curry of yellowtail scad & broccolini
Recipe courtesy of Sydney Seafood School www.sydneyfishmarket.com.au/seafood-school/about-sss
Cooking difficulty: Easy
Preparation: 10 mins
Cooking: 15 mins
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.
Tips for poaching
Save the poaching liquid for use in accompanying sauces or for soups or stocks.
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 seafood batter
A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.
Tips for seasoning
The seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.