Seafood Recipes To Enjoy All Easter Long!
This Easter long-weekend means we’ve all got some much-needed time to relax, spend time with family, and enjoy some beautiful food.
And guess what? We’ve got a recipe for every single day of the long weekend. While eating Easter chocolate for every meal may be tempting, you’ll want to leave room for these dishes.
Pop down to Sydney Fish Market any time over the weekend (perhaps taking advantage of their extended trading hours on Good Friday), pick up some of Australia’s freshest seafood, and use your extra leisure time to experiment in the kitchen.
Ready, set, Easter!
Level up your traditional breakfast of Hot Cross Buns with one of these tasty options:
GOOD FRIDAY
Get a head start on Thursday by preparing some exquisite Gravlax, ensuring it’s not just a treat for Good Friday brunch, but throughout the entire weekend too. Pair it with bagels, cream cheese, capers, lemon and you’re in business. It also travels really well, so you can bring it along to a family BBQ or picnic over the weekend.
‘Gravad-lax’ means ‘buried Salmon’ and refers to the ancient practice of wrapping salted fish in bark and burying it in the cold Scandinavian soil to preserve it through winter. Modern recipes often add a splash of spirits to the traditional cure of salt, sugar, white pepper and dill.
INGREDIENTS:
1 small sashimi-grade Salmon, filleted, skin off, bones removed
2 tablespoons chopped dill
Pumpernickel bread, to serve
Curing Mixture
⅓ cup castor sugar
⅓ cup salt flakes
1 tablespoon freshly ground white peppercorns
⅓ cup finely chopped dill
Sweet Mustard & Dill Sauce
1 tablespoon Dijon mustard
1 tablespoon sweet mustard
1 tablespoon castor sugar
2 tablespoons white wine vinegar
100ml vegetable oil
¼ cup finely chopped dill
METHOD:
Make Curing Mixture: combine all ingredients, mixing well.
Make Sweet Mustard & Dill Sauce: combine mustards, castor sugar and vinegar. Slowly whisk in vegetable oil until you achieve a mayonnaise-like consistency, then stir in dill. Refrigerate until needed.
Trim off and discard Salmon belly flaps and remove any remaining pin bones with fish tweezers. Put a large sheet of plastic wrap on a clean work surface. Dry fish well with paper towel and place fillets on plastic wrap, skin side down.
Press half the curing mixture onto the flesh side of each fillet. Place one fillet on top of the other matching head to head, so the flesh sides are touching. Wrap tightly in plastic wrap. Put in a shallow baking tray and weight with a board topped by tins. Refrigerate for 36-48 hours, turning every 12 hours and draining off any liquid that seeps out.
Gently scrape or brush off curing mix, pat dry with paper towel. Press fresh dill onto flesh.
Serve thinly sliced with pumpernickel bread and Sweet Mustard & Dill Sauce.
If you prefer a hot breakfast, our crab omelette is for you. With a packet of quality Australian Crab meat in the freezer and a few eggs in the fridge, you can whip this up in only 20 minutes. Since the Easter celebrations have officially begun, it’s only fitting to serve it with a mimosa.
With a packet of quality Australian Crab meat in the freezer and a few eggs in the fridge you can whip up this quick, tasty omelette anytime for breakfast, lunch or a light dinner.
INGREDIENTS:
200g cooked Crab meat (see notes)
1 tablespoon chopped chives
Salt flakes and freshly ground black pepper, to taste
4 eggs
2 tablespoons cold water
25g butter
4 slices wholemeal bread, toasted, to serve
METHOD:
Place Crab meat in a bowl with chives, salt and pepper. Stir gently to combine and set aside. Lightly beat the eggs and water.
Heat a non-stick frying pan over a medium heat and add butter. When butter is foaming, swirl it around the pan then pour in half the egg mixture. Gently shake the pan while slowly moving the egg around to cook it evenly. Once the eggs are almost fully set, spread the mix out flat and sprinkle with half the crabmeat. Fold the edge nearest the handle towards the centre, tilt the pan and tap it to move the omelette to the edge of the pan and slide onto a plate.
Repeat with the remaining egg mixture and crabmeat.
Serve immediately with toast.
NOTES:
Pick meat from 1 x 800g cooked Mud Crab, 2 x 300g cooked Blue Swimmer Crabs or 2 x 400g Spanner Crabs. Alternatively, buy good quality frozen Australian crabmeat such as Ceas (Queensland Spanner Crabs); check it carefully for any remaining bits of cartilage or shell and drain it well. Be aware that most other frozen crab meat is imported and can be quite watery when thawed.
ALTERNATIVE SPECIES:
Bugs, Marron, Redclaw, Rock Lobsters, Yabby.
EASTER SATURDAY
You’re going to want to keep it lazy and relaxed on Saturday, as you ease into the weekend. These recipes don’t require any cooking at all:
SNAPPER TARTARE WITH RUBY GRAPEFRUIT
This is a fabulous introduction for people uncertain about eating raw fish, as Snapper has a mild taste and the herbs and citrus provide most of the flavour.
The most important thing is to use incredibly fresh fish, which is why we recommend making this one early in the weekend, right after you’ve done your Good Friday
SERVES
6
PREP TIME
15 Mins
COOK TIME
No Cooking Required
This is a delicious introduction for people uncertain about eating raw fish, as Snapper has a mild taste and the herbs and citrus provide most of the flavour. The most important thing is to use spanking fresh fish.
INGREDIENTS:
1 baguette
½ cup extra virgin olive oil
400g sashimi-grade Snapper fillet, skin off, bones removed (see notes)
2 golden shallots, finely diced
1 bulb baby fennel, finely diced
1 Lebanese cucumber, seeded and finely chopped
1 tablespoon snipped chives
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon finely chopped French tarragon (see notes)
1 teaspoon finely chopped chervil
1 teaspoon finely chopped dill
1 ruby grapefruit, segmented and diced (see notes)
Salt flakes and freshly
METHOD:
Preheat the oven to 160°C.
Using a serrated knife cut the baguette on the diagonal into thin slices. Brush with a little olive oil, spread in a single layer on a baking tray and bake for 6-8 minutes, until crisp and lightly coloured. Allow to cool on the tray (see notes).
Cut fish into 5mm dice, place in a large bowl, add ¼ cup olive oil, shallots, fennel, cucumber, chives, parsley, tarragon, chervil, dill, grapefruit, salt and pepper and mix gently.
Spoon mixture onto toasted baguette, drizzle with remaining olive oil, sprinkle with salt and top with a chervil sprig.
NOTES:
Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle and check for bones before dicing.
If French tarragon is not available, omit it, do not replace with tasteless Russian tarragon.
To segment the grapefruit: using a sharp knife cut off the top and bottom to reveal the flesh, stand it upright and cut down the sides to remove all skin and white pith. Holding the grapefruit in your hand over a bowl, cut down either side of each of the membranes to remove the segments. Drop them into the bowl and, when they are all removed, squeeze the remaining membrane over the bowl to collect the juice. Pomelo, blood orange or other citrus fruit can be substituted for the ruby grapefruit.
Toasted baguette slices can be stored in an airtight container for 2-3 weeks.
ALTERNATIVE SPECIES:
Atlantic Salmon, Tuna, Yellowtail Kingfish.
It doesn’t get much simpler than this: strips of smoked Salmon and a creamy, herby spread atop crisp croutons. An easy way to use a packet of cold Smoked Salmon or Trout, these classic little nibbles are perfect for snacking on throughout the morning as you relax with a good book.
SERVES
8
PREP TIME
10 mins
COOK TIME
No Cooking Required
It doesn’t get much simpler than this, strips of smoked Salmon and a creamy, herby spread atop crisp croutons. You could use other herbs such as chervil or French tarragon, replace the crème fraiche with cottage cheese or ricotta and use hot-smoked Salmon or trout if you prefer. The components can be prepared well ahead of time, but don’t combine them any more than half an hour before you’re ready to serve or the spread will soften the croutons.
INGREDIENTS:
500g crème fraîche or sour cream
2 teaspoon finely chopped dill, plus extra sprigs for garnish
2 teaspoon lemon juice
Salt flakes, to taste
Sourdough baguette, thinly sliced, for serving (see notes)
500g cold-smoked Salmon, cut into small pieces
METHOD:
Preheat oven to 180ºC.
Combine crème fraiche, dill, lemon juice and salt.
Place baguette slices on an oven tray and place in the oven for about 15 minutes, until crisp on both sides. Spread crème fraiche mixture on baguette slices and top with a piece of smoked Salmon.
Garnish a platter with dill sprigs, arrange croutons on top and serve.
NOTES:
Toasted baguette slices (croutons) can be stored in an airtight container for 2-3 weeks.
ALTERNATIVE SPECIES:
Hot or cold-smoked Rainbow Trout, hot-smoked Salmon.
EASTER SUNDAY
The traditional roast lamb is always going to be on the table on Easter Sunday, but why not add a twist to your lunch or dinner with one of these roasted fish recipes?
WHOLE THREADFIN BREAM BAKED WITH OREGANO & CHILLI
Lucky for us – Yellowfin Bream is in its peak season over autumn, making Easter the perfect time to enjoy it as a whole roast. Purchase plate-sized fish so that they fit comfortably in your oven, and you’re sorted!
Whole Threadfin Bream baked with Oregano & Chilli – 45 – 774
SERVES
4
PREP TIME
10 mins
COOK TIME
15 mins
INGREDIENTS:
3 desiree potatoes, peeled and cut into small dice (see notes)
2 lemons
½ cup extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
2 x 400g Threadfin Bream, scaled, gilled and gutted
2 teaspoons chopped oregano
2 small red chillies, seeded and finely chopped
2 cloves garlic, finely chopped
¼ cup dry white wine
METHOD:
Preheat the oven to 220°C.
Drain potatoes on a clean tea towel to remove excess moisture.
Finely grate the zest of the lemons and cut the fruit into thin slices.
Heat a heavy baking dish over a high heat, add half the oil, the potatoes and a good pinch of salt and pepper. Cook for 2 minutes then stir and place in the oven and cook for a further 10-15 minutes until crisp and golden.
Wipe the belly cavity of the fish thoroughly with a clean damp cloth to remove any trace of blood. Score both sides of the fish with 3 or 4 angled cuts through to the bone.
Combine lemon zest, oregano, chilli, garlic, 1 teaspoon of salt and a good grind of pepper. Add half the remaining olive oil and spoon this mixture into the slashes on both sides of each fish. Arrange lemon slices inside the belly cavities of both fish.
Preheat another heavy baking dish over a medium heat. Add remaining olive oil and place both fish in the pan. Allow to cook for 2 minutes, then carefully turn fish over, splash on wine and place in the oven. Cook for 6-10 minutes, until flesh flakes easily when tested with a fork.
Place fish on plates, with potatoes on the side, and pour cooking juices over the top.
NOTES:
Desiree are a good all-purpose potato; you could also use bintje, pontiac, spunta or pink-eye.
ALTERNATIVE SPECIES:
Snapper, Tarwhine, Whiting or any of the Bream species.
EASTER MONDAY
You’ve likely got some leftovers kicking around after a weekend of festivities and relaxation. Here are two creative ways to reuse them on Easter Monday:
PRAWN FRIED RICE
If you enjoyed an Easter Ham or a bucket of fresh prawns with the family over the weekend, why not transform the leftovers into a tasty Prawn Fried Rice? The kids will especially love this one.
SERVES
6
PREP TIME
10 mins
COOK TIME
10 mins
INGREDIENTS:
¼ cup vegetable oil
2 eggs, lightly beaten
½ cup green peas
1 stalk celery heart, halved and finely sliced on the diagonal (see notes)
1 carrot, diced
300g green prawns, peeled, deveined, chopped
2 green onions, finely chopped
1 cup bean sprouts, tailed
½ teaspoon grated ginger
3 cups day-old cooked long grain rice
2 tablespoons light soy sauce
1 tablespoon Shaoxing (see notes)
1 x 100g piece cooked ham, finely diced
2 teaspoons sesame oil
METHOD:
Heat a little oil in a wok, add egg and swirl to spread it into a thin layer. Cook, without turning, until just set, then remove from the wok and slice into thin strips.
Heat remaining oil, add peas, celery and carrot and cook for 2 minutes, then add prawn, green onion, sprouts and ginger and cook for a further 2-3 minutes until prawn is just opaque.
Stir in rice, soy sauce and Shaoxing and toss to combine well and heat through. Stir through omelette, ham and sesame oil and serve.
NOTES:
Celery heart is the tender, pale green centre from a bunch of celery.
Shaoxing is Chinese rice wine, available from Asian grocery stores.
ALTERNATIVE SPECIES:
Bugs, Crab meat, Marron, Redclaw, Rock Lobsters, Yabby.
SEAFOOD & VEGETABLE TEMPURA
Make the most of your leftover seafood or vegetables by serving them as tempura. With an addictive crisp batter, you’ll enjoy a homemade tempura experience that beats takeout any day.
SERVES
6
PREP TIME
10 mins
COOK TIME
15 mins
Almost any seafood or vegetables (including pumpkin, baby eggplant and sweet potato) can be served as tempura. To ensure a thin crisp batter, keep the eggs and water in the fridge until the last minute and make the batter just before using. Only fry small amounts at a time, allowing the oil to come back to temperature before adding the next batch – and serve the tempura as soon as it’s cooked. Tempura paper is absorbent paper available from Asian grocery stores.
Almost any seafood or vegetables (including pumpkin, baby eggplant and sweet potato) can be served as tempura. To ensure a thin crisp batter, keep the eggs and water in the fridge until the last minute and make the batter just before using. Only fry small amounts at a time, allowing the oil to come back to temperature before adding the next batch – and serve the tempura as soon as it’s cooked. Tempura paper is absorbent paper available from Asian grocery stores.
INGREDIENTS:
6 green prawns, peeled and deveined, tails intact
125g firm white fish, skin off (see Note)
1 red onion, peeled and sliced into thick rings
6 green beans, trimmed
6 slices sweet potato (scrubbed but unpeeled)
Vegetable oil, for deep-frying
Plain flour, for dusting
Tempura Dipping Sauce
⅓ cup mirin
⅓ cup light soy sauce
1 teaspoon grated fresh ginger
1 teaspoon sugar
2 teaspoons lemon juice
1 tablespoon water
Tempura Batter
1 cold egg yolk, lightly beaten (see above)
1 cup cold soda water (see above)
½ cup plain flour
½ cup cornflour
METHOD:
Make three shallow cuts on underside of each prawn, to prevent curling. Cut the fish into about 6 pieces, each about 10-12 cm long and 2 cm wide.
Make Tempura Dipping Sauce: mix all ingredients together in a small bowl and whisk until the sugar has dissolved.
Make Tempura Batter: beat egg and water together, stir in plain and corn flours until just combined – it should still be a bit lumpy.
Heat oil to 180ºC, if you don’t have a thermometer, test by dropping in a small amount of batter, if it drops just below the surface of the oil, then bounces back to the surface, it’s ready.
Working in batches, and skimming oil between batches to remove any batter, dust sweet potato lightly in flour, shaking off excess. Dip in batter, drain off excess, lower into oil, deep-fry for about 2½-3 minutes, until lightly golden, then drain well on paper towel.
Repeat with onion and beans, frying for about 1½ minutes, then prawns and fish, frying for about 1 minute.
Arrange on a platter and serve immediately with individual bowls of dipping sauce.
BOOK A CLASS…
If you’re feeling a bit overwhelmed with all these recipes, don’t worry. There’s still time to brush up on your cooking skills before hosting family and friends! Elevate your Easter entertaining by jumping into a Sydney Seafood School class…
Explore our diverse range of cuisines and workshops and find the best fit for you!
