alert
close

It looks like you are using an old version of your browser and some features of our website might not work properly.

For the best online experience, we recommend you update to the latest version.

Curtis Stone's Ultimate Seafood Platter

Home  >  Inspire & Create  >  Christmas Mains  >  Curtis Stone's Ultimate Seafood Platter


RECIPE

Curtis Stone's Ultimate Seafood Platter

Prep

30 mins


Cooking

-


Difficulty

Easy


Serves

Variable

Ingredients

  • Mixed fresh seafood (such as cooked prawns, Pacific oysters and cooked lobster tails and claws), to serve
  • Halved lemons and limes, to serve

Ginger-tamari sauce

  • 2/3 cup (160ml) salt-reduced tamari or soy sauce
  • 1/4 cup (60ml) fresh lemon juice
  • 3 tsp finely grated ginger
  • 1 tsp sesame oil
  • 1 tsp sesame seeds, toasted

Spicy chipotle cocktail sauce

  • 1 1/2 cups (375ml) tomato sauce (ketchup)
  • 3 pieces lime peel, about 2cm x 7cm, removed with a vegetable peeler avoiding white pith
  • 3/4 cup (185ml) fresh lime juice
  • 3 garlic cloves
  • 1 1/2 tbs chipotle hot sauce (such as Tabasco)

Miso mayo

  • 1 cup (300g) mayonnaise
  • ½ cup (60g) finely chopped spring onions
  • ⅓ cup (80ml) fresh lemon juice
  • ⅓ cup (100g) miso paste
  • 1 tbs sambal oelek or chilli paste
  • 2 tsp sesame seeds, toasted
  • 1 tsp finely grated ginger
  • 1/2 tsp sesame oil

Method

  1. To make ginger-tamari sauce, in a small bowl, whisk tamari or soy sauce, lemon juice, ginger and sesame oil. Stir in sesame seeds.
  2. To make the spicy chipotle cocktail sauce, in a blender, combine tomato sauce, lime peel, lime juice, garlic and hot sauce. Blend until smooth and season with salt and pepper. Transfer to a serving bowl. Refrigerate until cold.
  3. To make the miso mayo, in a small bowl, whisk mayonnaise, spring onions, lemon juice, miso paste, sambal oelek or chilli paste, sesame seeds, ginger and oil. Season with salt.
  4. Arrange seafood on a platter with sauces. Serve with lemon and lime.