QLD spanner crab green gazpacho, verjuice jelly, lime creme fraiche, ocean trout roe
Richard Ousby, head chef from Brisbane’s Stokehouse Q and Electrolux Australian Young Chef 2011, shares with us one of the recipes he created via Appetite for Excellence, sponsored by FRDC
Cooking difficulty: Easy
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.
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.
A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.
Save the poaching liquid for use in accompanying sauces or for soups or stocks.
If flour is the only coating used, apply it immediately prior to cooking.
Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).