mushrooms | Great Australian Seafood https://www.greataustralianseafood.com.au Great Australian Seafood Thu, 23 Dec 2021 05:00:31 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 Garlic Queensland Prawn Pasta https://www.greataustralianseafood.com.au/garlic-prawn-pasta/?utm_source=rss&utm_medium=rss&utm_campaign=garlic-prawn-pasta Sun, 31 Oct 2021 13:25:00 +0000 http://www.greataustralianseafood.com.au/?p=2696

Created by: Love Australian Prawns

Serves: 4

Prep time: 10 minutes

Cook time: 10 minutes 

Ingredients

  • 24 medium green Queensland prawns
  • 400g spaghetti
  • 80g butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, sliced
  • 2 teaspoons dried chilli flakes
  • 1 lemon, zested
  • 2 tablespoons lemon juice
  • ¼ cup flat-leaf parsley leaves, chopped
  • Sea salt and cracked black pepper

Method

  1. Peel the prawns and cut them in half lengthways.
  2. Cook the pasta in a large saucepan of boiling salted water for 8‐10 minutes or until al dente. Drain reserving ¼ cup pasta water and keep warm.
  3. Heat the butter and oil in a large frying pan over medium heat. Add the garlic, chilli and lemon zest. Cook, stirring for 2 minutes or until golden.
  4. Add the prawns and cook, stirring, for 2‐3 minutes or until the prawns are tender.
  5. Add the pasta, lemon juice, parsley and reserved pasta water.
  6. Season with sea salt and freshly cracked black pepper and toss to combine.

Find more delicious recipes from Love Australian Prawns here.

]]> Steamed barramundi fillet with lime, ginger & shiitake https://www.greataustralianseafood.com.au/steamed-barramundi-fillet-with-lime-ginger-shiitake/?utm_source=rss&utm_medium=rss&utm_campaign=steamed-barramundi-fillet-with-lime-ginger-shiitake Tue, 20 Oct 2020 04:58:34 +0000 http://www.eatseafoodaustralia.com.au/?p=497 Created by: Sydney Seafood School at Sydney Fish Market
Serves: 4

Steaming is a quick way to cook, without the need for oil, and it keeps food moist and flavoursome. While built-in steamers are becoming popular in domestic kitchens, all you need is an inexpensive bamboo steamer (available from Asian grocery stores) that fits snugly over a wok or large saucepan.

Ingredients

  • 100g shiitake, sliced (see notes)
  • 4 x 180g pieces Barramundi fillet, skin on, bones removed
  • 3 tsp grated ginger
  • ¼ cup light soy sauce
  • 2 tbsp lime juice
  • 1 tbsp sesame oil
  • 1 tsp sesame seeds, toasted (see notes)
  • 4 green onions, finely sliced on the diagonal
  • Steamed rice, for serving

Method

  1. Half fill a wok or large saucepan with water and bring to the boil. 
  2. Place a plate with a lip in a steamer basket. Arrange the shiitake on the plate and place the fillets on top of them. 
  3. Combine the ginger, soy, lime juice and sesame oil.
  4. Place steamer over wok or saucepan, spoon the soy sauce mixture over the fish, cover and steam for 10-12 minutes until the fish is opaque and flesh flakes easily when tested with a fork. 
  5. Arrange fillets and shiitake on plates, top with sesame seeds and green onion and spoon the cooking liquid over the top. Serve with steamed rice.

Notes

  • Shiitake are Asian mushrooms available fresh from many fruit and vegetable shops; if they are unavailable use oyster mushrooms.
  • Toast sesame seeds in a dry frying pan for a couple of minutes, tossing gently to prevent them burning, or under a griller (but watch them closely).
  • Alternative species: Blue-Eye Trevalla, Mulloway, Silver Perch.

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