Seafood sensations

While a diet of fish is nothing new to Indians, we are stuck to curries and fries when it comes to seafood. And of course, most of the fish consumed throughout the country are freshwater fish from rivers and lakes.
Seafood is ideal when cooked in the Mediterranean style i.e., with lots of tang. Though typical Indian creations like tandoori king fish from Goa or crab butter garlic as can be had in Trishna or Mahesh Lunch Home in Mumbai are simply superb.
Lobster/Tiger Prawns in Hot Garlic Sauce
Lobster is usually seen as a rich man’s fare. So even if the prices come down in the market, people usually stay away from them simply because they don’t know what to do with them. One can replace the lobster with tiger prawns in this recipe (without the heads).
Ingredients
200 gm lobster meat (excluding the head)
Salt to taste
1/3 tsp stock cube like Oxo or Maggi
25 gm corn flour
½ tsp ginger, minced
1 tsp garlic, minced
½ tsp onion, chopped
½ tsp celery, chopped
½ tsp spring onion, chopped
1 tsp chilli paste
½ tsp chilli oil
150 ml fish stock
3 tsp tomato ketchup
1 tbsp vinegar
Oil for deep-frying
Method
Deshell and marinate the lobster meat with salt, the stock cube and corn flour and fry till tender. Deep-fry the lobster shell till it is bright red in colour. Wash and set aside.
Heat the chilli oil, sauté garlic, ginger, celery, onion, chilli paste and add tomato ketchup. Pour in the stock. Cook the sauce, add the fried lobster and toss well.
Check seasoning and adjust the consistency with corn flour if needed. In the end add the vinegar and spring onions.
Fill the lobster shell with the cooked meat and serve.
Grilled Red Snapper with Lemon Butter Sauce
Grilling fish for a barbecue has a charm of its own. A red snapper is ideally suitable for grilling, but if you can’t obtain red snapper, you can substitute it with white pomfret.
Ingredients
250 gm red snapper
4 tsp lemon juice
1 tsp garlic, chopped
25 gm carrot, cut into finger-sized pieces and boiled
25 gm cauliflower flowerets, boiled
25 gm French beans, blanched
25 gm zucchini, blanched and sliced
30 gm cold butter, plus extra for vegetables
½ tsp parsley, chopped
½ tsp mustard paste
Salt to taste
¼ tsp black peppercorns, crushed
½ tsp basil leaves
1 tsp oil
Method
Clean the red snapper and make deep cuts along the side. Marinate the fish with the salt, pepper, mustard paste, garlic and half the lemon juice.
Heat a flat frying pan and brush with oil, place the fish on it and grill till cooked and golden in colour. Set aside.
Sauté the vegetables with a little butter and season with salt and pepper. Heat the remaining lemon juice in a saucepan, add cold butter and take off the flame but keep stirring. Once the butter has melted add parsley.
Arrange the fish with the vegetables, pour the sauce on and around the fish. Serve garnished with basil leaves.
Source: The Asian Age