Seafood BBQ for 12
The recipes are adapted from various sources such as kuali.com and food magazines. I've added or remove a few things to my own fancy. Some recipes are courtesy of YL.
The prawns we had were large prawns. We simply rinsed them and cut the sharp bits on the heads and tails off with a pair of kitchen scissors. Then it's straight on the fire. Brush some olive oil over if you like but if you have fresh lovely seafood, it's best au naturel!
Stuffed Selar Fish with Sambal
Ingredients
12 Selar Fish (Cencaru also can)
Salt
Turmeric powder
3 pcs banana leaf
1 pc aluminum foil
Oil for shallow frying
Stuffing
10 shallots (those small red onions)
8 cloves garlic
5 tbsp chilli paste
2 tsp Maggi belacan stock granules
3 tbsp dried prawns, soaked and drained
2 stalks lemon grass
Method
Pound (or blend in food processor) all stuffing ingredients (except chilli paste) until fine. Heat oil and fry the pounded ingredients with chilli paste until fragrant. Dish out and set aside to cool slightly.
Gut and wash the fish well. Wipe dry and rub salt and turmeric powder all over and in the gut. Cut a slit at the top of the fish to form 'pockets' on each side of the fish. Stuff equal amounts of stuffing into the slits in all the fish.
Heat a non-stick pan with a little oil and shallow-fry the fish on both sides for 1 – 2 minutes. Dish out and place on the aluminium foil, lined with a piece of banana leaf. Wrap up each fish neatly.
BBQ for 10-15 mins.
Assam Pedas Dory Fish Parcels
Ingredients
1 800g packet frozen dory (3 fillets)
Thaw and cut each filet into 3 pcs, marinade in juice of 1/2 lemon, olive oil, and 1/2 tsp of salt.
Aluminium Foil
Assam Pedas Sauce (can be used as sauce for steam fish or fried/grilled fish
2 stalks lemon grass, smashed
2 sprigs polygonum (daun kesom)
1/2 tsp Maggi belacan granules
l 1/2 cups tamarind juice (from 150gm asam jawa packet)
Juice from 4 small limes
Salt and sugar to taste
(I used about 4 tbsp of brown sugar and 1 tsp salt)
1 bunga kantan, thinly sliced
Ground (or blend) finely:
12 to 15 red chillies
10 shallots
2 cloves garlic
l.5cm fresh tumeric
Method
Fry lemon grass and ground ingredients until aromatic. Add daun kesom and tamarind juice. Bring to a boil, then reduce heat and simmer for five minutes. Add lime juice, sugar and salt to taste. Remove from heat. Mix in thinly sliced bunga kantan right before using.
Cut aluminium foil into squares. Place fish in the middle. Spoon a generous dollop of sauce. Wrap securely. Makes 9
Lemon Butter & Dill Dory Fish Parcels
Ingredients
1 800g packet frozen dory (3 fillets) but fresh fish fillet is recommended for this recipe. Thaw and cut each filet into 3 pcs, marinade in juice of 1/2 lemon, olive oil, and 1/2 tsp of salt.
Salted butter, slice 1cm squares from a 250g block
Thin slices of lemon
Fresh dill
Aluminium Foil
Method
Cut aluminium foil into squares. Place butter slice in middle. Place fish fillet on top. One small sprig of dill. A slice of lemon. Then another sprig of dill. Wrap securely. Makes 9.
Stuffed Squid with Curried Potato Masala
Ingredients
6 large squid, cleaned and skinned,
Save the squid wings and heads (remove eyes)
If using smaller squid (12 small-medium size), save only the heads (remove eyes).
Turmeric powder
Salt
Filling
4 potatoes, diced into small cubes
4–6 tbsp oil
4 onions, diced
1 tsp chopped garlic
6 tbsp meat curry powder
2 sprig curry leaves
4cm piece cinnamon stick
1 star anise, 1 cardamom pod, fennel seeds
Salt and sugar to taste
2 tbsp oyster sauce
A dash of pepper
Method
If using large squid, cut in half. Marinate squid tubes, wings and heads with salt and turmeric powder.
For the filling: Heat oil in a wok and fry garlic until fragrant. Add onion, cinnamon stick, star anise, cardamom pod, fennel leaves and curry leaves. When spices are fragrant add meat curry powder and potatoes. Add just enough water to cover the potatoes. Cook over a medium low heat until potatoes are done. Add salt, sugar, pepper and oyster sauce to taste.
Stuff into squid tubes and secure with skewers. BBQ over fire for 5-10 minutes.
In banana leaf, mix large squid 'wings' and heads with leftover potato stuffing. Wrap securely in foil and BBQ for 5-10 minutes.
Vegetables with Garlic Oil
(YL's recipe)
Ingredients
Broccoli, break into florets
Japanese sweet potatoes, peeled
12 whole portabello mushrooms (2 packets)
Oyster mushrooms
Cherry tomatoes
A few cloves of garlic, finely minced and mixed into olive oil.
Salt to taste
Method
Brush vegetables with garlic oil and sprinkle with salt to taste.
New Potato Salad
(YL's recipe)
Ingredients
One pack new potatoes.
Mint
2 cloves garlic, pounded
2 - 3 tbsp grain mustard
Chives, chopped
Spring onion, chopped
Juice from 1 lemon
Extra virgin olive oil
Black Pepper
Salt to taste
Method
Boil potatoes with mint leaves and salt. Peel.
For dressing - Mix pounded garlic with lemon juice, grain mustard and black pepper. Add extra virgin olive oil to make a runny dressing. Stir into potatoes while its still warm. Then mix in chopped chives and spring onions. Salt to taste.
The prawns we had were large prawns. We simply rinsed them and cut the sharp bits on the heads and tails off with a pair of kitchen scissors. Then it's straight on the fire. Brush some olive oil over if you like but if you have fresh lovely seafood, it's best au naturel!
Stuffed Selar Fish with Sambal
Ingredients
12 Selar Fish (Cencaru also can)
Salt
Turmeric powder
3 pcs banana leaf
1 pc aluminum foil
Oil for shallow frying
Stuffing
10 shallots (those small red onions)
8 cloves garlic
5 tbsp chilli paste
2 tsp Maggi belacan stock granules
3 tbsp dried prawns, soaked and drained
2 stalks lemon grass
Method
Pound (or blend in food processor) all stuffing ingredients (except chilli paste) until fine. Heat oil and fry the pounded ingredients with chilli paste until fragrant. Dish out and set aside to cool slightly.
Gut and wash the fish well. Wipe dry and rub salt and turmeric powder all over and in the gut. Cut a slit at the top of the fish to form 'pockets' on each side of the fish. Stuff equal amounts of stuffing into the slits in all the fish.
Heat a non-stick pan with a little oil and shallow-fry the fish on both sides for 1 – 2 minutes. Dish out and place on the aluminium foil, lined with a piece of banana leaf. Wrap up each fish neatly.
BBQ for 10-15 mins.
Assam Pedas Dory Fish Parcels
Ingredients
1 800g packet frozen dory (3 fillets)
Thaw and cut each filet into 3 pcs, marinade in juice of 1/2 lemon, olive oil, and 1/2 tsp of salt.
Aluminium Foil
Assam Pedas Sauce (can be used as sauce for steam fish or fried/grilled fish
2 stalks lemon grass, smashed
2 sprigs polygonum (daun kesom)
1/2 tsp Maggi belacan granules
l 1/2 cups tamarind juice (from 150gm asam jawa packet)
Juice from 4 small limes
Salt and sugar to taste
(I used about 4 tbsp of brown sugar and 1 tsp salt)
1 bunga kantan, thinly sliced
Ground (or blend) finely:
12 to 15 red chillies
10 shallots
2 cloves garlic
l.5cm fresh tumeric
Method
Fry lemon grass and ground ingredients until aromatic. Add daun kesom and tamarind juice. Bring to a boil, then reduce heat and simmer for five minutes. Add lime juice, sugar and salt to taste. Remove from heat. Mix in thinly sliced bunga kantan right before using.
Cut aluminium foil into squares. Place fish in the middle. Spoon a generous dollop of sauce. Wrap securely. Makes 9
Lemon Butter & Dill Dory Fish Parcels
Ingredients
1 800g packet frozen dory (3 fillets) but fresh fish fillet is recommended for this recipe. Thaw and cut each filet into 3 pcs, marinade in juice of 1/2 lemon, olive oil, and 1/2 tsp of salt.
Salted butter, slice 1cm squares from a 250g block
Thin slices of lemon
Fresh dill
Aluminium Foil
Method
Cut aluminium foil into squares. Place butter slice in middle. Place fish fillet on top. One small sprig of dill. A slice of lemon. Then another sprig of dill. Wrap securely. Makes 9.
Stuffed Squid with Curried Potato Masala
Ingredients
6 large squid, cleaned and skinned,
Save the squid wings and heads (remove eyes)
If using smaller squid (12 small-medium size), save only the heads (remove eyes).
Turmeric powder
Salt
Filling
4 potatoes, diced into small cubes
4–6 tbsp oil
4 onions, diced
1 tsp chopped garlic
6 tbsp meat curry powder
2 sprig curry leaves
4cm piece cinnamon stick
1 star anise, 1 cardamom pod, fennel seeds
Salt and sugar to taste
2 tbsp oyster sauce
A dash of pepper
Method
If using large squid, cut in half. Marinate squid tubes, wings and heads with salt and turmeric powder.
For the filling: Heat oil in a wok and fry garlic until fragrant. Add onion, cinnamon stick, star anise, cardamom pod, fennel leaves and curry leaves. When spices are fragrant add meat curry powder and potatoes. Add just enough water to cover the potatoes. Cook over a medium low heat until potatoes are done. Add salt, sugar, pepper and oyster sauce to taste.
Stuff into squid tubes and secure with skewers. BBQ over fire for 5-10 minutes.
In banana leaf, mix large squid 'wings' and heads with leftover potato stuffing. Wrap securely in foil and BBQ for 5-10 minutes.
Vegetables with Garlic Oil
(YL's recipe)
Ingredients
Broccoli, break into florets
Japanese sweet potatoes, peeled
12 whole portabello mushrooms (2 packets)
Oyster mushrooms
Cherry tomatoes
A few cloves of garlic, finely minced and mixed into olive oil.
Salt to taste
Method
Brush vegetables with garlic oil and sprinkle with salt to taste.
New Potato Salad
(YL's recipe)
Ingredients
One pack new potatoes.
Mint
2 cloves garlic, pounded
2 - 3 tbsp grain mustard
Chives, chopped
Spring onion, chopped
Juice from 1 lemon
Extra virgin olive oil
Black Pepper
Salt to taste
Method
Boil potatoes with mint leaves and salt. Peel.
For dressing - Mix pounded garlic with lemon juice, grain mustard and black pepper. Add extra virgin olive oil to make a runny dressing. Stir into potatoes while its still warm. Then mix in chopped chives and spring onions. Salt to taste.
Wandernut was hungry on 8:03 PM
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