Ingredients per serve

+

Oysters with Chili Jam Topping

Smoked Mussels

Garfish with Lemon and Fennel

  • Fennel bulb, large 1.0 x
  • Lemons 3.0 x
  • Garfish 10.0 x
  • Bay leaves 10.0 x
  • Olive oil 150.0 ml

Anchovies with Radish and Citrus Dressing

  • Radishes 100.0 g
  • White anchovies, marinated, including 50 ml pickling liquid 250.0 g

Char Grilled Chilli Prawns

Tuna Tartare

Chunky Tomato Cocktail Sauce

Chipotle Lime Aioli

Pickled Ginger Mayo

  • Pickled ginger 50.0 g

Preparation

  1. Oysters with Chili Jam Topping

    • Mix 250 g of KNORR Thai Sweet Chilli Jam and KNORR Intense Flavours Citrus Fresh until fully combined. 
    • Place oysters on a serving plate lined with rock salt. Top with a spoonful of chili jam mixture, some fried shallot and coriander leaves.
  2. Smoked Mussels

    • Scrub mussels and remove beards. 
    • Heat 500 ml water in a pan with KNORR Intense Flavours Deep Smoke and chopped onion. When mixture comes to the boil, add mussels and cover pan with a tight-fitting lid. Steam for 5 minutes. Remove lid and transfer mussels to a serving bowl, discarding any that are unopened or broken.
  3. Garfish with Lemon and Fennel

    • Slice fennel and lemon thinly and fill the cavities of the garfish along with bay leaves and some cracked black pepper. 
    • Secure filling in garfish with toothpicks then brush fish with 75 ml oil.
    • Char grill for 3-4 minutes on each side turning carefully then serve.
  4. Anchovies with Radish and Citrus Dressing

    • Finely slice radish. Tear anchovies’ fillets into strips and toss with radishes, anchovy pickling liquid and 50 ml oil. Season.
  5. Char Grilled Chilli Prawns

    • Remove shells and heads from prawns, leaving tails on. 
    • Mix 200 g of KNORR Thai Sweet Chilli Jam with 20 ml of KNORR Intense Flavours Roast Umami and canola oil. Toss with prawns and set aside for 15 minutes. 
    • Char-grill prawns until golden brown.
  6. Tuna Tartare

    • Dice tuna into 1 cm cubes. 
    • Seed and dice tomato into 1 cm cubes. 
    • Mix 5 g of KNORR Thai Lime Powder with 100 ml water and 25 ml olive oil until fully combined. 
    • Add tomatoes, capers, chopped olives and parsley along with diced tuna. Sit for 5 minutes or until tuna starts to just go opaque. Place into a serving bowl.
  7. Chunky Tomato Cocktail Sauce

    • Mix 100 g of KNORR American Tomato Chilli Relish, 150 g of Hellmann’s Real Mayonnaise and 20 ml of KNORR Intense Flavours Roast Umami until fully combined. 
  8. Chipotle Lime Aioli

    • Mix 75 g of KNORR American Chipotle BBQ Sauce, 150 g of Hellmann’s Real Mayonnaise and 5 g of KNORR Thai Lime Powder together until fully combined.
  9. Pickled Ginger Mayo

    • Shred pickled ginger. Mix with 150 g of Hellmann’s Real Mayonnaise and 10 ml of KNORR Intense Flavours Roast Umami until fully combined. 
  10. To Serve

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