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Martin Bosley's seafood recipes - 22 June


Oyster Po'Boys

1 cup mayonnaise
4 gherkins, chopped finely
1 hard boiled egg, chopped finely
2 shallots, chopped
2 tbsp capers, chopped
1 tbsp grain mustard
1 handful parsley leaves, chopped
1 lemon
Vegetable oil for deep frying
24 shucked oysters
Tempura batter (recipe follows)
2 loaves Ciabatta bread
1 bunch spring onions, sliced
1 head iceberg lettuce, shredded

Combine the mayonnaise with the gherkins, egg, shallots, capers, grain mustard and parsley. Cut the lemon in half and squeeze the juice into the mixture and taste for salt and pepper.

Heat the oil to 180degC. Dredge the oysters through the batter and fry in small batches until the batter is golden and cooked through. Use a draining spoon to remove the oysters to absorbent kitchen paper. Cut the Ciabatta loaves in half horizontally and spread each piece with the mayonnaise dressing. Cover the bottom half of the bread with shredded lettuce and spring onions. Top with the oysters and the other half of the bread, pressing together gently. Slice the loaf into 6 individual serves.

Tempura Batter
2 cups soda water
2 cups flour
1 whole egg

Combine all the ingredients together using a fork. Do not over-whisk - you want the batter to be lumpy.


Whole Baked Snapper with Vadouvan Spices and Ginger Fried Greens

1-2 whole snapper, cleaned and scaled
Olive oil
2 tbsp vadouvan spice rub
Juice of a small lemon
2 tbsp unsalted butter
Sea salt

Preheat the oven to 200degC. Cut three deep slashes into the flesh of the snapper, down to the bone. Rub the olive oil into the fish and sprinkle with salt. Set the fish into a large shallow pan or roasting tray and bake for 25 minutes until the fish is tender, opaque and cooked through to the bone. Remove from the oven and sprinkle liberally with the Vadouvan spices and the juice of the lemon. Dot with the butter and lift the fish on to a warm serving dish. Serve immediately.


Ginger fried Greens

2 tbsp peanut oil
1 tsp sesame oil
3cm piece of ginger, peeled
3 cloves garlic, chopped
2 red chillies, seeded and sliced
1 handful spinach leaves
1 handful silverbeet leaves
100ml shao xing wine
100ml oyster sauce
100ml chicken stock
3 spring onions, finely sliced
1 cup coriander leaves

Heat the peanut and sesame oil in a wok over a high heat and add the ginger, garlic and chillies. Stir-fry until fragrant, about 1-2 minutes. Add the spinach and silverbeet leaves und cook until wilted and slightly burnt. Add the shao xing wine, oyster sauce and chicken stock. Simmer until lightly thickened. Toss in the spring onions and coriander and serve.


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