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In Focus: QLD’s Best Seafood

3 Nov 2014

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Queensland stretches across more than 6,900 kilometres of mainland coastline, offering some of the country’s most beautiful beaches and, more importantly, iconic and delicious seafood! Some of these are so popular that they have been named after the areas in which they are found. Here are some handy recipes for creating a seafood dish that will impress and delight.

 

Mooloolaba Prawns

A picturesque beach area, Mooloolaba is the perfect place to get away to or snap up some of the freshest seafood in Queensland. Mooloolaba’s consistently warm temperatures make it the ideal spot to catch trundle after trundle of prawns, which have become so renowned for their taste that they are considered somewhat of a delicacy. Make your very own Mooloolaba creamy garlic prawn dish with this easy recipe.

In a large saucepan, boil 2 cups of rice in a mixture of water and coconut milk, then rinse under hot water. Heat 2 tablespoons of butter in a wok or fry pan. Place 2 cloves of crushed garlic, 1 teaspoon of brown sugar and 1 finely diced, de-seeded red chilli in pan and sauté lightly until fragrant. Add 500g of peeled and de-veined raw king prawns and sauté for 2 minutes or until they turn orange. Make sure all the prawns are coated in the garlic butter. Serve on a bed of rice with a generous squeeze of fresh lemon and enjoy!

Top tip:

To intensify the prawn flavour, add a dash or two of white wine - this will make your dish sing. There’s so much you can do with prawns!


Moreton Bay Bugs

Moreton Bay is known for its breathtaking scenery, as well as abundant wildlife including dugongs, dolphins, sharks, turtles and of course, Moreton Bay bugs. The bug is a species of slipper lobster, and has become a delicacy served at many seafood restaurants. Here’s an easy way to make your bug dish a winner.

Cut around 8 large green bugs lengthwise, shell side-down. Apply pressure and break open shell to show flesh. Pre-heat grill on BBQ. Combine 2 tablespoons of melted butter, 1 clove of crushed garlic, ¼ cup lime juice, and 1 tablespoon of fresh, finely chopped coriander in a bowl. Mix well and using pastry brush, apply mixture over the flesh of the bugs. Once the grill is hot, cook bugs for 8-10 minutes. Keep brushing bugs with remaining mixture until cooked. Lightly sprinkle with sea salt to bring out the beautiful flavours.

Top Tip:

Don’t have a grill or prefer more traditional methods? The bugs can also be cooked in the oven!

 

North Queensland Barramundi

Fishing is one of Australia’s most competitive sports, with North Queensland being a prime fishing spot for many enthusiasts. From inland lakes to mangrove-line estuaries, tropical North Queensland is teeming with fish – the most popular being barramundi. Showcase your culinary skills with this simple recipe.

Heat 2 teaspoons of butter in a saucepan on low heat. Sauté 2 cloves of minced garlic until fragrant. Add in the juice of one lemon and ¼ cup of finely chopped flat leaf parsley. Mix together in pan before removing from heat and seasoning lightly with salt. Set aside sauce. Coat 2 skinless barramundi fillets with 2 teaspoons of olive oil. Using the same pan, fry barramundi fillets on high heat, flipping and cooking each side for 2-3 minutes. Drizzle sauce over fillets and serve fish with a side of salad.

Top Tip:

If you want to leave the skin on your barramundi fillets, be sure to fry the fillet skin side-down first for about 3-4 minutes, then flip.


Since you’ve been cooking, you shouldn’t have to worry about cleaning! The great thing about these recipes is they leave little mess. All you have to do is pop the plates in the dishwasher, sit back, relax and let Finish Quantum Power & Pure wash away the rest.