Rice Seafood

Lincoln Seafood Risotto

Lincoln Seafood Risotto
In Port Lincoln we had a fantastic range of local seafood and that was the basis for this recipe. I used flake which is from a Great Australian Bight bronze whaler, octopus from Coffin Bay, Spencer Gulf king prawns and Boston Bay mussels. Flake has a firm flesh which is great for a risotto. However you could use 600g of marinara mix or a mix of whatever is available in your location. Seafood like calamari and cockles are great.
  • 1 large leek
  • 2 cloves garlic
  • 350g mussels in their shells
  • 1 fillet of a firm fleshed fish such as flake (shark)
  • 1 handful of raw prawns
  • 1 handful baby octopus
  • 90 grams butter
  • 2 cups risotto or basmati rice
  • ½ cup dry white wine
  • 4¾ cups fish stock
  • handful fresh coriander
  • ground pepper to taste
  • ½ cup parmesan
  1. Slice white parts of the leek and crush the garlic. Slice the fish into strips around the same size as the prawns. Cut up the octopus if needed by removing the tentacles and slicing the body and head in half.
  2. Cook the leek and garlic in 60 grams of the butter, until the leeks are soft. Add the last of the butter and the rice, stirring for 2 minutes.
  3. Add wine and cook until it is absorbed. Stir ½ cup of stock into the rice and cook stirring until it is absorbed. Continue this last step until all but 1½ cups are absorbed.
  4. With the last liquid add the fish and prawns plus any large pieces of octopus (basically anything that needs more cooking). Cover and cook for 5 minutes. Remove the lid and add the mussels and any other small pieces such as octopus tentacles.
  5. After 5 minutes add the parmesan, coriander, pepper and salt (if it needs it after a taste), cook, stirring, for another 2 minutes.



Lincoln Brudet – Fish Stew

Lincoln Brudet - Fish Stew
This recipe is to cook in a slow cooker but you can do the same in a large pan on the stove top and simmer for 2 -3 hours on a low heat after bringing to the boil. Any firm fish can be used and shellfish. If adding mussels or scallops add in the last 10 minutes or so. This brudet is based on the fish stew that Croatians in Port Lincoln cook.
  • 6 cloves of garlic, chopped
  • 1 large onion, chopped
  • 2 chillis chopped (or to taste)
  • 2 tbls vegetable oil
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 tsp smoked paprika
  • 2 bay leaves
  • 3 blue or sand crabs, cleaned and halved.
  • 6 small bug tails or 3 large
  • 150 grams of pancetta chopped
  • 3 potatoes cubed
  • large tin tomatoes
  • 1 large carrot chopped
  • 2 sticks celery chopped
  • 500ml fish stock
  • 100ml white wine
  • 1 tsp vegetable stock
  • salt and pepper
  • ½ cup chopped parsely
  1. Fry the onion, garlic and chilli in oil until tender. Add the spices and fry for another minute.
  2. Tip into the slow cooker and add bay leaves, tomato, veges, stocks, wine and seasoning. Stir well and then add seafood and pancetta.
  3. Some more liquid such as stock or water can be added so the seafood is covered.
  4. Cook on high for an hour and then low for 4-6 hours. Stir in parsely before serving with crusty bread.



Lemon and Tuna Couscous

Lemon and Tuna Couscous
  • 2 cups chicken stock
  • 1-2 tablespoons sultanas
  • ¼ cup black olives, halved
  • ½ teaspoon lemon rind, finely grated
  • 125 grams can tuna, drained
  • 1 carrot, finely diced
  • ½ red capsicum, diced
  • 1 cup couscous
  • 1 tablespoon lemon juice
  1. Place chicken stock, carrot, red capsicum, sultanas, olives and lemon rind into a small saucepan. Bring to boil, add couscous and cover. Place on a low heat for 2-3 minutes or until liquid is absorbed. Add tuna and lemon juice, stir through couscous with a fork. Serve as a side dish or with toasted pita or lavash bread.



Ginger chilli and shallot seafood

Ginger chilli and shallot seafood
  • 1 red chilli, chopped
  • 1 garlic clove, chopped
  • 5cm piece ginger, chopped
  • 3 shallots, chopped
  • 2 stalks fresh coriander, roughly chopped
  • 100ml light soy sauce
  • 100ml mirin
  • 50ml white wine
  • 20ml sesame oil
  • 75ml sweet chilli sauce
  • 3 sand crabs halved
  • 300g raw king prawns
  1. Place chilli, garlic, ginger, green onions and coriander into a bowl or jug. Using a stick blender, process until just broken down.
  2. Add soy, mirin, wine, oil and sweet chilli and process further until thoroughly mixed.
  3. Heat a wok or large frying pan over high heat; add sauce and bring to the boil.
  4. Submerge crab and prawns into the sauce, cover and cook 5 minutes or until they have changed colour and are cooked through.
  5. Nice served with rice and steamed veges.



Garlic Prawns

Garlic Prawns
  • 5 green king prawns
  • 4 cloves garlic
  • 2 tablespoons of oil
  • 1 small chilli
  1. Put the oil in a small ovenproof dish and heat until sizzling.
  2. Add crushed garlic, halved chilli and shelled prawns.
  3. Cook in moderately hot oven until the prawns turn pink.
  4. Serve while the oil is still sizzling.



Fish in Breadcrumbs

Fish in Breadcrumbs
  • 4 fish fillets
  • flour
  • salt and pepper
  • 1 egg
  • 2 tablespoons milk
  • 2 cups of dry breadcrumbs
  • oil for frying
  1. Remove bones from filets if there are any. Add salt and pepper to the flour to taste.
  2. Lightly beat the egg with the milk.
  3. Coat the fillets in flour, dip in the egg mix and then coat in breadcrumbs.
  4. Heat the oil in a frypan and gently fry the fillets till they are cooked and brown on both sides. Only turn them once.



Fish Fillets with Hot Citrus Salsa

Fish Fillets with Hot Citrus Salsa
  • 4 fillets of firm white fish
  • 1 teaspoon yellow curry paste
  • 285 grams can grapefruit segments, drained
  • 310 grams can mandarins, drained
  • ½ cup green capsicum, finely diced
  • ½ cup red spanish onion, finely diced
  • 2 tablespoons oil
  • 2 tablespoons lime juice
  1. Pat fish dry with paper towels. Heat oil in a large frying pan over a medium heat. Add fish and cook for 3-4 minutes on each side or until cooked through. Remove from pan and keep warm. Lower heat, add curry paste to pan and cook, stirring, for 1-2 mintues. add grapefruit and mandarin segments and heat through. Remove pan from heat, add green pepper, onion and lime juice, mix gently. Spoon salsa over fish fillets and serve at once with rice and a green salad.



Easy Baked Fish

Easy Baked Fish
  • Fish of choice
  • Butter
  • Garlic Granules
  • Lemon Pepper
  • Chilli powder
  • Foil
  1. Tear of pieces of foil to fit each individual piece of fish to wrap into parcels.
  2. Rub butter on the foil pieces and place fish pieces on foil, dot fish with butter, sprinkle garlic granules, lemon pepper and minute amount of chilli powder. Wrap fish parcels, place on baking tray and bake at approx 180*C for approx 20-25 min depending on fish size. Serve parcels on plate with warm hot mash potatoes and veges.



Curried Salmon

Curried Salmon
  • 1 large can salmon
  • 400ml milk
  • 2 tbls butter
  • 2 tbls flour
  • 2 tsp curry powder
  • 2 tsp lemon juice
  • ½ tsp salt
  • 2 tomatoes, skinned and chopped
  • pepper
  1. Drain and save the liquid of the salmon. Take out the bones and flake it with a fork.
  2. Measure the salmon liquid and add enough milk to make 450ml.
  3. Melt the butter in a saucepan. Remove from the heat and stir in the flour and curry powder. Cook for 2 minutes.
  4. Then remove from the heat again and add the milk / salmon liquid slowly.
  5. Return to the heat and stir until it bubbles and thickens.
  6. Add the lemon juice, salmon and tomatoes and season to taste.
  7. Return to the heat and heat right through.
  8. Serve with rice.



Curried Morten Bay bugs

Curried Morten Bay bugs
  • 8 Morten Bay/Balmain bugs (12 if they're small)
  • 200 mL can coconut milk
  • 2 cloves garlic, peeled
  • 1 large shallot, peeled
  • 1 small lump of ginger, peeled
  • 1 piece of tamarind* that's about the size of your thumbnail
  • 1 small lemon, juiced
  • ½ tsp chilli powder
  • ½ tsp freshly ground coriander
  • ½ tsp cumin seeds
  • ½ tsp poppy seeds
  • vegetable, sunflower or peanut oil
  • steamed rice, to serve
  1. Place the piece of tamarind in 100 mL hot water and set aside.
  2. Combine 100 mL of the coconut milk with 200 mL water. Leave the other 100 mL undiluted.
  3. Blitz the spices, garlic, shallot, ginger, lemon juice and 1 tsp water in a food processor. This will be your curry paste.
  4. Extract the meat from the tails of the bugs by twisting the tails off and then breaking a couple of tail segments with your fingers or the tip of a knife. If you do it right, you'll be able to pull the meat out in one piece.
  5. Heat a generous splash of oil in a small saucepan over a low flame. When hot, add the curry paste and fry for five minutes. Add the diluted coconut milk. Stir. Cook for fifteen minutes. Pluck the tamarind piece out of the water it was soaking in. Don't worry if there's a little bit left behind. Pour the water, along with the undiluted coconut milk, into the saucepan. Cook for a further fifteen minutes before adding the bug meat. Simmer for a couple of minutes or until cooked through.
  6. Use a pair of tongs to fish out the bugs and distribute them evenly atop two piles of steamed rice. Spoon over the gravy and serve.
  7. * Tamarind can be found in Indian and Sri Lankan grocers. You can buy it in concentrate form, but in this recipe we're using a bar. In my local places, at least, tamarind bars are sold near the spices. They're about the size of a small block of chocolate and look, well, kind of nasty. Like they're mouldly. Feel free to substitute the concentrate for the bar, but be careful--the concentrate is really potent stuff, so you'd only want to use the tiniest amount.
Bugs are my favourite crustacean. Easy. The meat-to-shell ratio isn't too bad in comparison with, say, scampi and crab. The flavour is tops. And too, in Melbourne, where the bugs aren't as popular as they are in Sydney, they're reasonably affordable. I picked up a few on special today and figured I'd make a curry with them.

Feel free to substitute the bugs with a crustacean of your choosing--scampi, prawns, yabbies, crab, whatever. Keep in mind you may need to adjust the quantity of gravy and cooking times if you're using something other than bugs. This recipe makes enough for two people.

This recipe was taken from my cooking blog. For more like it, visit said blog at I have an ever-growing collection of recipes for meat, game, poultry and seafood, including some very Australian things like kangaroo, emu, wild-shot pig, camel and, of course, Morten Bay bugs.