Ingredients per serve


What you need

The perfect sharing platter for a fun summery lunch, this seafood board is quick and easy to prepare, with a selection of sauces that pairs well with each dish on the board.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Chilli Jam Oysters

    • Arrange oysters on a serving platter lined with rock salt.
    • Top each oyster with a spoonful of KNORR Thai Sweet Chilli Jam, fried shallots and coriander leaves.
  3. Smoked Mussels

    • Combine water, liquid smoke and onions in a pan. Bring to a boil.
    • Add mussels and cover the pan with a tight lid. Steam for 5 minutes.
    • Remove lid and transfer mussels to a serving bowl. Discard unopened or broken mussels.
  4. Lemon Fennel Garfish

    • Fill the cavities of the garfish with fennel, lemon, bay leaves, and black pepper.
    • Secure the fillings inside with toothpicks. Brush each fish with olive oil.
    • Chargrill the garfish for 3–4 minutes, carefully turning on each side.  
  5. Radish Anchovies

    • Tear anchovy fillets into strips.
    • Toss with sliced radishes, pickling liquid, and oil. Season.
  6. Chargrilled Chilli Prawns

    • Mix KNORR Thai Sweet Chilli Jam with canola oil.
    • Toss with prawns and set aside for 15 minutes.
    • Chargrill prawns until golden brown.  
  7. Tuna Tartare

    • Mix KNORR Thai Lime Powder with water and olive oil until well combined.
    • Add tomatoes, capers, olives, parsley, and tuna cubes. 
    • Let it sit for 5 minutes, or until tuna starts to turn slightly opaque.
  8. Cocktail Sauce

    • Mix KNORR American Tomato Chilli Relish with HELLMANN'S Real Mayonnaise until well combined.
  9. Chipotle Lime Aioli

    • Mix together KNORR American Chipotle BBQ Sauce, HELLMANN'S Real Mayonnaise and KNORR Thai Lime Powder until well combined.
  10. Pickled Ginger Mayo

    • Mix ginger together with HELLMANN'S Real until well combined.
  11. To Serve

    • Place all the prepared seafood in individual serving bowls arranged on a platter or board.
    • Add trio of sauces in ramekins and serve with lemon wedges.