Coconut Tempura Fish Tacos are about as tropical as it gets without sand in your swimsuit. This recipe from Byron Bay Chilli Co takes it to another level.
Reeling in the Years
The blending of fish and eggplant creates a unique taste treat from Ghana. The extra taste addition comes from shrimp. Go easy on any additional salt.
Byron Bay Chilli Co hits us with great seafood recipes on the regular. We love sharing ’em with you, especially with spring kicking off for 2021.
Tunisian fish soup comes to us from one of the richest fishing areas in North Africa. Any kind of fish and shellfish can be used but avoid oily fish.
Singapore black pepper crab is one of the two most popular crab dishes in the country. It is made with hard-shell crabs fried with black pepper.
You can actually use any fish roe in this recipe, so ask your local fishmonger what is available. If you’re in Richmond in April, you’ll find this breakfast shad recipe in restaurants.
Here in New England lobsters are usually steamed with some rockweed (seaweed); clams and oysters are served raw on the half-shell with just a spritz of lemon and a dash of hot sauce; and scallops are pan-seared until barely translucent.
The shrimp taste better if you cook them with their shells on. Then you can serve them as an appetizer and have your guests peel the shrimp themselves. Alternatively, you can use peeled shrimp and serve them over white rice.
While this Laotian catfish curry recipe goes great with said fish, other similar fishies would work well with the curry also. This recipe and others can be found in Dave DeWitt’s book, A World of Curries.
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 […]