Angelakis Weekly Seafood Specials



Salmon: Oriental Parcels with Basil

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You Need: (Serves 4)

  • 4 thick salmon fillets, about 150g each
  • 1 tablespoon sunflower oil
  • 1 tablespoon sesame oil
  • 2.5cm piece fresh ginger, peeled and cut ino thin strips
  • 2 large cloves garlic, finely chopped
  • 2 tablespoon light soy sauce
  • juice of 2 limes
  • 3 spring onions, cut into fine strips
  • 10 large basil leaves, torn
  • salt and freshly ground black pepper



Heat the oils in a wok, add the ginger and garlic and stir fry for a few seconds. Stir in the soy sauce and lime juice.

Place each fish filelt on a piece of baking paper large enough to wrap around it amd make a parcel. Spoon the ginger and garlic sauce over the fish. Sprinkle over the spring onions and 2/3rds of the basil and season to taste with salt and pepper. Fold up the paper around the fish to make a loose parcel.

Place the fish in a large bamboo steamer. Cover and steam over a wok of simmering water for about 8-10 minutes or until the fish is cooked.

Remove the fish from the steamer and place on four warm serving plates. Open each parcel, sprinkle over the remaining basil and serve.


Prawns: Boozey BBQ

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You Need: (Serves 4)

  • 1kg whole uncooked green king prawns
  • 1 cup beer
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon oil
  • 2 tablespoons grated green ginger
  • 2 cloves garlic, crushed



Shell and devein prawns, leaving tails intact.

Combine all remaining ingredients in a glass bowl. Marinate prawns for at least 1 hour, preferably longer, in the refrigerator.

Thread three prawns on a bamboo skewer or satay stick and BBQ over hot coals for a few minutes on each side.

Brush with marinade while cooking.


Deep Sea Perch: Rosemary Baked

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(20 votes, average 2.25 out of 5)

You Need: (Serves 4)

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chopped rosemary leaves
  • 1 tablespoon orange zest
  • 125ml orange juice
  • 125ml white wine
  • 1 tablespoon light soy sauce
  • cracked black pepper
  • 4 large deep sea perch (orange roughy) fillest (about 175g each), trimmed
  • 1 bunch rocket, stems removed



Heat the oil in a saucepan over medium heat. Add the onion and garlic and saute for 1 minute or until well softened. Add the rosemary and orange zest and combine well. Pour in the lemon juice, orange juice, wine and soy sauce. Add the black pepper and slowly bring to the bol. Remove from heat and allow to cool completely before use.

Place the fillets in a dish and pour over the cooled marinade. Cover and marinate for 30 minutes.

Preheat the oven to 170C degrees.

Remove the fillets from the marinade and place on a baking tray lined with baking paper. Bake for 8-10 minutes or until the fillets are just cooked.

Return the reserved marinade to the sauce pan and boil until the sauce becomes thick and syrupy. remove from the heat and keep warm until the fish is done.

Place the fillets on serving plates and pour over a little of the sauce.

Serve with rocket.


Tuna: with Grilled Vegetables

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You Need:

  • 4 tuna steaks
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon choppped fresh basil
  • freshly ground black pepper
  • 4 baby eggplants, halved
  • 4 plum tomatoes, halved
  • 1 leek, cut into 7.5cm pieces and halved



Combine oil, vinegar, basil and black pepper to taste in a bowl.

Brush eggplant, tomatoes, leek and tuna with oil mixture.

Heat a lightly oiled char-grill or frying pan over a high heat. Add vegetables and tuna.

Cook, brushing frequently with remaining vinegar mixture for 2 minutes each side or until vegetables and tuna are cooked.

To serve, divide vegetables and tuna between serving plates.


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