Great seafood ideas from Dave DeWitt
One great thing about Byron Bay Chilli Co is that their recipes always make me think of the beach. That’s really valuable when you’re cooped up during late-winter cold. The combination of coconut hot sauce and prawns is a terrific team-up no matter what season it is, though. Ingredients 24 […]
One of Byron Bay Chilli Co’s signature sauces is their Fiery Coconut Chilli Sauce, which is the secret weapon for this barbecue shrimp and fish.
Imagine a place where you can drive for more than 40 miles between a lagoon and the Gulf of Mexico, where humble houses on the side of the road sell crab meat by the kilo and on the road’s speed bumps you can buy fresh prawns, bags full of green habaneros, or the largest shrimp you’ve ever seen.
Tapado often contains a wide variety of seafood: squid, crab, shrimp, red snapper, sea bass, or even shark.
All of the ingredients in this recipe can be found in major supermarkets. Serve this curry over cooked basmati rice.
Here is chef Wil Heemskerk’s take on ceviche, the dish that uses citric acid to “cook” the fish.
Fish tacos are almost always good, but with these sweet chilli sauces they shine.
This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.
This is a simple but classic method of preparing any firm, white-fleshed fish in the Philippines. To make the coconut vinegar, soak 2 tablespoons of grated coconut in 1/4 cup white vinegar for 30 minutes.
Sometimes picking just one seafood to eat is, well, too much work. So why not just eat them all, like in this pan fry meddly?