Byron Bay Chilli Co makes a coconut hot sauce that’s a home run on seafood. Just check out this recipe for chilli and lime skewered prawns and see.
Reeling in the Years
Planked Trout with Cayenne and Herbs
This is a fun planked trout recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire.
Peruvian Mixed Seafood Ceviche
This seafood ceviche is spicy because the addition of a fair amount of crushed ajís or whatever dried chiles you have available.
Wasabi Mayonnaise
Wasabi mayonnaise is delicious on grilled salmon, salmon cakes or deep-fried oysters (and most any other seafood). Try it on anything that uses mayo.
Red Chile Scallops with Cool Mango-Mint Salsa
First rubbed with Red Chile Rub, then topped with a sweet mango salsa, these scallops are like yin and yang, a perfect balance between cool and spicy.
Fishing for Eels
The regulation and management for the sale of eels seems to have formed a prominent feature in the old ordinances of the Fishmongers’ Company.
Deep Fried Fish in Pineapple and Tomato Sauce
This fried fish recipe is a real upgrade over the old standard of tartar sauce and chips. It goes very well with steamed rice also.
Crab Gumbo
This crab gumbo recipe comes to us from Gladys Graham’s self-published cookbook, Tropical Cooking. She wrote it in the Panama Canal Zone, then a U.S. possession, in 1947.
Byron Bay Chilli Co Tuna Roll
This tuna roll from Byron Bay Chilli Co isn’t of the sushi persuasion. It’s more like the zenith of possibility for a traditional tuna salad sandwich.
Golden Triangle Curry in all its Glory
Although the term “Golden Triangle” often refers to opium production, in this case it means exotic curry.