Celebrate seafood in its simplicity. Peruse some of our favourite recipes from The Atlantic at Home cookbook. To recreate the ocean to plate experience at home purchase our cookbook with step by step instructions and cooking techniques.
Use the olive oil to sweat off the onions, garlic, chillies. Then add the toasted spices, add the roma tomatoes, peppers and tomato paste, then add the sugar and sherry vinegar. Blend until smooth and strain through a chinois, season with sea salt.
Score the cleaned calamari in a fine crisscross (not too deep) cut into rectangles along with the tentacles, dust with the corn flour and chilli flakes, deep fry in a pre-heated deep fat fryer or deep pan at 180 ͦ c until golden brown. Season with salt and pepper.
Slice the cucumbers, mix with the sliced red onion, crushed garlic, lemon juice, coriander leaf, olive oil and salt and pepper. Place on a serving plate, aside the calamari, drizzle with the harissa and sprinkle on top of the dukkah. Serve.
Remove the peel from the citrus fruit using a sharp knife, remove the segments and dice into 1cm cubes. Reserve the juice.
Dry out the pepper corns, then pass through a sieve, keeping the pink powder and disregard the corns.
Strain the juice from the pickled ginger, in a bowl, whisk the mustard adding the olive oil slowly until it begins to thicken, add a little juice from the ginger and citrus juice to thin it down. Incorporate the rest of the ginger and citrus juice with salt and pepper.
Slice the kingfish very thinly using a very sharp knife. Arrange the fish around the plate evenly and coat it using a pastry brush with the pickled ginger vinaigrette then season with sea salt and cracked pink peppercorns. Sprinkle the citrus fruit and chopped coriander liberally around the fish. Cut the ginger into thin sticks and toss it with the micro herbs and vinaigrette.
NB: Do not prepare this far in advance as the acid from the vinaigrette will cook the fish
Place the soy sauce, garlic, ginger, chilli and sugar into a small saucepan. Bring to a simmer, cook until reduced by one third. Remove from the heat, allow to cool. Add some lime juice and zest, sesame oil and half the chopped coriander.
Lightly oil a sheet of aluminium foil that is 1 ½ times the length of the fish. Season the fish inside and out, score 3-4 times on each side. Brush the fish on both sides with the marinade. If there is any marinade leftover, serve it on the side of the dish.
Place the fish on the aluminium foil. Take another sheet of foil and place on top of the fish. Secure around the edges, making a tight seal closely around the fish. Allow to sit for 1 hour. Preheat a barbecue with the lid down until very hot.
Place the fish on the shelf and put the lid down. Turn down the heat ensuring there is no direct heat on the fish. The outer burners should be on half.
Cook for 15 minutes then turn the fish over. A fish of this weight should take around 30-35 minutes to cook. To see if ready test with a metal skewer by spearing it through the foil into the centre of the fish – if the skewer is warm to touch (hold it against your bottom lip) it’s cooked. Remove from the barbecue and allow to rest for 10-15 minutes.
Clean the Asian vegetables and lightly steam in a bamboo steamer over simmering water. Place the Red Emperor on a serving dish. Remove the layer of foil, sprinkle over the chopped coriander and sliced spring onions. Serve the vegetables on the side.