Sarah Knight, a young chef from Sydney was a national finalist in the Electrolux Young Chef of the Year 2012, here she shares with us one of the recipes she created via appetite for Excellence sponsored by FRDC
Cooking difficulty: Medium
Tips for seafood batter
A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.
Tips for poaching
Save the poaching liquid for use in accompanying sauces or for soups or stocks.
Tips for seasoning
The seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.
Tips for glazing seafood
Once frozen, seafood can be removed from the "freezer", unwrapped, dipped under cold, running water, and then re-wrapped for freezing. This coats it with a glaze that helps reduce dehydration during its time in storage.
Tips for serving seafood cold
If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.