Seafood Recipes for Festive Season Feasting
With Aussies consuming roughly 350,000 tonnes of seafood, or 13.8 kilograms per person each year, we are a nation that loves celebrating special moments such as Christmas with fresh, seasonal produce.
From a crowd-pleasing feast at your festive season family gathering, to healthy and easy to prepare summer dishes for everyday dining, many of us are seeking new and tasty recipes at this time of year.
Delicious fresh fish and Christmas are a perfect pairing, with our most iconic Aussie fish – barramundi – sustainably farmed by Humpty Doo Barramundi in the Northern Territory – being the perfect choice this festive season, especially for those who value local produce, quality, freshness and taste when it comes to their seafood.
Aussie chef Jason Roberts has shared one of his delectable barramundi recipes – Humpty Doo Barramundi Ceviche with Leche De Tigre – perfect for any festive or summer season entertaining menu.
Jason Roberts’ Humpty Doo Barramundi Ceviche with Leche De Tigre
Serves 6
Ingredients
– 600g Humpty Doo Barramundi skin off
– ½ teaspoon of sugar and salt to season the fish
– 1 teaspoon chopped fresh chilli (bird’s eye chillies or jalapenos)
– Salt flakes
– ½ red onion sliced, soaked in ice cold water for 15 minutes before using
– ½ cup chopped fresh coriander
– ½ red grapefruit segmented and chopped
– 3 tablespoons lemon agrumato (lemon infused olive oil)
– A little freshly zested lime (be careful not to zest the pith of the lime as it’s bitter)
For the leche de tigre
– 40g trimmings from the barramundi, generally the thin tail pieces or belly
– ¼ red onion
– 1 long red chilli, seeds removed and finely chopped
– 1 small stalk of celery finely chopped
– 1 inch piece of ginger, peeled and sliced
– 1.5 cups freshly squeezed lime juice (fresh limes always)
– 2 to 3 well cleaned coriander roots and stalk
Method
1. Slice fish into 2-3 mm slices or small 1cm cubes, any trim can go to the leche de tigre
2. Season fish with the sugar and salt, mix well and set aside while you prepare the leche de tigre
3. Squeeze the limes as close as you can to the moment of serving so they don’t go bitter
4. Into a blender add the ginger, garlic, coriander roots, chopped long red chilli, fish trim and lime juice, process for a few moments and then pass through a fine mesh sieve
5. Taste the ‘tiger’s milk’ and adjust the level of salt, if too sour add a little sugar
6. Mix the leche de tigre with the sliced fish, well drained sliced red onion, chopped fresh chilli, ruby grapefruit pieces, chopped coriander and the lemon agrumato
7. Serve immediately with tortilla chips or crisped pita bread chips
Roberts says, “This easy yet delicious recipe really gives some ‘wow’ factor when entertaining and is ideal for when you want to impress guests, without being complicated to prepare.”
Humpty Doo Barramundi’s website also has a range of simple, yet tasty recipes that are sure to become your next summer staples, from mouth-watering meal ideas for the Christmas table to an easy, mid-week family dinner option. Check these out for some inspiration:
– The OG: Crispy Skin Barramundi
– Perfect for a family feast: Baked Humpty Doo Barramundi with Tom Yum
– Screams Aussie summer: Rice Paper Rolls with Mango and Humpty Doo Barramundi
– Brings back childhood memories: Humpty Doo Barramundi Fish Cakes with Lemon and Dill Aioli
Humpty Doo Barramundi is available from Woolworths, Costco and select independent stores nationally – found in the deli and the freezer aisle, starting at RRP $14.00.
To find out more about why Humpty Doo Barramundi is one of nature’s most complete sources of nutrition, please click here.
Sydney Unleashed is one of Australia’s premier entertainment publications exploring the latest in lifestyle trends. From Sydney’s finest restaurants, cafes and bars to the hottest in gadgets, products, and home entertainment, Sydney Unleashed is your one-stop lifestyle platform.