BBQ PROMFRET
Ingredients
300g pomfret (clean and put some deep slits on both sides)
1 tsp chilli powder
A pinch homemade dry herbs powder
½ tsp garlic paste
1 tsp ginger paste
½ tsp garam masala
¼ tsp coriander powder
¼ tsp cumin powder
5-6 curry leaves
2 tbsp lemon juice
Salt, to taste
Method
Mix spice powders, ginger-garlic paste, and salt. Add lemon juice to make a paste. Cut the curry leaves into two and add this to the paste (do not make a paste of curry leaves). Apply this to the fish. Keep aside for at least for 1 hour. Heat the charcoal and grill the fish until it is cooked.
BBQ RED SNAPPER
Ingredients
300g red snapper (clean and put some deep slits on both sides)
1 tsp black pepper
A pinch of homemade dry herbs powder
½ tsp garlic paste
1 tsp ginger paste
½ tsp garam masala
¼ tsp red paprika
¼ tsp cumin powder
Fresh Rosemary
Lemon juice (about 2 tbsp)
Salt, to taste
Method
Clean the red snapper thoroughly and make deep slits on both sides of the fish. In a bowl, combine the black pepper, homemade dry herbs powder, garlic paste, ginger paste, garam masala, red paprika, cumin powder, and salt. Add the lemon juice and mix everything together to form a smooth paste.
Rub the marinade generously onto the red snapper, making sure to coat both sides and into the slits. Let it marinate in the refrigerator for at least 1 hour.
Prepare the grill by heating it to medium-high heat. If using charcoal, ensure the coals are glowing.
Place the marinated red snapper on the grill and cook for about 4-5 minutes on each side, depending on the size of the fish.
Once cooked, remove the fish from the grill and serve immediately. Garnish with additional fresh rosemary and lemon wedges on the side for an extra touch of flavour.
ASSORTED SEAFOOD PASTA
Ingredients
150g pasta
200g assorted seafood
100g tomato sauce
Salt and pepper, to taste
5 cloves of garlic, chopped
Olive oil
Method
Bring a large pot of salted water to a boil. Add the 150g of pasta and cook (typically 8-12 minutes, depending on the shape of the pasta). Once cooked, drain the pasta, reserving a little bit of the pasta water to help adjust the sauce later. Set the pasta aside.
While the pasta is cooking, heat a little olive oil in a large skillet over medium heat. Add the 5 cloves of chopped garlic to the skillet and sauté for 1-2 minutes, or until fragrant.
Add the 200g of assorted seafood to the pan. Cook for about 3-5 minutes, until the seafood is cooked through and opaque. Be careful not to overcook it.
Add the 100g of tomato sauce to the pan with the seafood and garlic. Stir to combine and cook for another 2-3 minutes, letting the sauce warm up and thicken slightly. Season with salt and pepper to taste. If the sauce is too thick, you can add a little reserved pasta water to loosen it.
Add the cooked pasta directly into the skillet with the seafood and sauce. Toss everything together gently to coat the pasta evenly with the sauce and seafood.
Once the pasta and seafood are well-mixed, transfer to serving plates. Optionally, garnish with fresh herbs or a squeeze of lemon juice for added flavour.
CRAB SCRAMBLE
Ingredients
1 tbsp butter
1 shallot, thinly sliced
4 eggs
1/3 cup fresh cream
2/3 cup crab meat
2 cups fresh spinach
6 cherry tomatoes, quartered
2 tablespoons chopped fresh chives
¼ tsp salt
A pinch of black pepper
Method
Melt the butter in a medium size pan over medium low heat. Once butter is melted, add the shallot and sauté for 3-5 minutes, until shallots start to become fragrant. While shallots are sautéing, combine eggs, fresh cream and crab meat in a mixing bowl. Whisk to scramble the eggs and make the mixture come together.
Turn the heat up to medium high and add the spinach, stirring until slightly wilted. Next, add the egg mixture to the pan and stir gently. Add the tomatoes, chives, salt and pepper and continue to gently stir and break up the eggs, as you would any scrambled egg dish. Once eggs are no longer runny and cooked through, transfer to two plates.
Photo: Shahrear Kabir Heemel
Location, Food, & Styling: Mermaid Beach Resort