| 11.9°C Belfast

Close

Premium


Al fresco summer seafood sizzlers

Donal Skehan


Fresh, vibrant flavours make for finger-licking summer seafood

Close

One Tray Seafood

One Tray Seafood

Vietnamese Turmeric Fish

Vietnamese Turmeric Fish

Thai Fishcakes

Thai Fishcakes

/

One Tray Seafood

Seafood is made for summer cooking and this time of year, I turn to vibrant flavours for outdoor eating. One of the most simple ways to cook with some fresh shellfish is to tumble them out on to a large roasting tray with butter, garlic and perhaps some chilli if you fancy a bit of spice. Roast them in the oven until just cooked, then toss with lemon juice and parsley, and you’re in for a finger-licking supper that can be devoured with a glass of white wine and no more. You can do the exact same thing over hot coals on the barbecue and toss with the flavoured butter after it’s cooked.

A light summer lunch that can be eaten hot or cold is this Vietnamese-inspired turmeric fish with rice noodles, herbs and chopped peanuts. I had it in Hanoi a couple of years ago and have been attempting to recreate versions of this iconic dish ever since. Traditionally, the fish comes sizzling in a pan straight to the table and is enjoyed with all the accompaniments — but, having eaten the leftovers straight from the fridge, I know it works as a cold dish too. It’s an ideal assembly-job summer lunch, for which most of the elements can be prepared beforehand. Noodles can be cooked, herbs prepped and fish cooked off: ideal to bring together for al fresco eating. Use any white fish you like, but it’s particularly delicious with cod or haddock.


Top Videos



Privacy