Thin wheat noodles, such as Japanese somen, are perfect for light dishes such as this shrimp curry. The turmeric-based curry complements the color of the peas
Reeling in the Years
This Sauce Acadie recipe, a classic Cajun sauce, can be served over grilled Cornish game hens or chicken. It is also great with fried seafood.
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.
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.
This seafood ceviche is spicy because the addition of a fair amount of crushed ajís or whatever dried chiles you have available.
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.
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.
The regulation and management for the sale of eels seems to have formed a prominent feature in the old ordinances of the Fishmongers’ Company.
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.
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.