Mures fishmongers

Mures Recipes

 

Thai Squid Salad

Serves 4

  • 200g scored & poached squid
  • 200g poached prawn meat
  • 200g poached white fish pieces
  • 200g poached scallops

Dressing

  • Juice of 2 small lemons
  • 1 tbsp oyster sauce
  • 1 tbsp golden syrup
  • 1 tbsp coriander, finely chopped
  • 1 stem lemongrass finely chopped
  • 1 small fresh chilli finely chopped
  • 2 sprigs mint leaves
  • 3 cloves garlic
  • 1 tbsp grated ginger

Salad

  • 1 carrot
  • 1 small daikon radish
  • half green capsicum
  • half red capsicum
  • 1 stick celery
  • 2 tbsp mustard cress
  • 6 spring onions
  • crushed lettuce leaves
  • 1 bunch mustard cress

Mix all the dressing ingredients and leave to infuse for at least four hours.

Make a julienne salad by cutting the carrot, radish, capsicums, celery and spring onion into needle fine strips and add the mustard cress.

As the vegetables are prepared placed them in a bowl of ice water keeping them crisp and making them curl attractively.

Mix the seafood, salad and dressing together carefully and serve on a bed of crisp lettuce and watercress. Serve with crusty bread.

 

 

 

 

Mures Fishing

WILD SCALLOPS SPECIAL OFFER

Mention our new web site to receive your Wild Tassie Scallops for only $24.90kg