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Seafood platter
20 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 327
  • Fat about 15g
  • Carbohydrates about 8g
  • Protein about 39g
This is needed
This is needed for 4 people
Marinade
  • 4 tbsp soy sauce
  • 4 garlic clove, squeezed
  • 2 cm ginger, finely chopped
  • 2 sticks lemongrass, core finely chopped
  • 0.5 tsp chilli flakes
  • 1 mackerel
  • 4 sardine (MSC)
  • 4 unpeeled raw jumbo prawns (organic)
  • 250 g calamari rings
  • 4 pre-cooked octopus tentacles
Celery vinaigrette
  • 2 tbsp white balsamic vinegar
  • 1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
  • 2 tbsp olive oil
  • 4 sprigs coriander, leaves torn off
  • 200 g celery, thinly sliced
  • salt and pepper to taste
To serve
  • 1 lime, thinly sliced
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And that's how it's done
And that's how it's done
Marinade
In a small bowl, mix the soy sauce with all the other ingredients up to and including the chilli flakes. Rinse the mackerel and sardines (inside and out) in cold water, pat dry, arrange on a platter. Add the octopus, prawns and calamari rings, coat with the marinade, cover and marinate in the fridge for approx. 1 hr.
Celery vinaigrette
Mix the lime zest and juice with the balsamic, oil and coriander. Add the celery, mix, season.
Charcoal/gas/electric grill
Set aside the sardines. Grill the seafood over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Add the sardines, grill for approx. 4 mins. on each side.
To serve
Arrange the seafood on the platter, serve with the celery vinaigrette and lime wedges.

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