Angelakis Weekly Seafood Specials



Tuna: Chilli & Sesame Stir Fry

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You Need:

  • 500g tuna fillet or steaks, cut into 3cm cubes
  • 2 tablespoons sesame oil
  • 1 onion, thickly sliced
  • 200g packet baby corn
  • 1 red capsicum
  • 200g broccoli, cut into florets
  • 1/4 cup sweet chilli sauce
  • 1/4 cup oyster sauce
  • 1 tablespoon soy sauce
  • 1 cup bean sprouts



Heat oil in a wok. Add fish and stir fry over high until just cooked through. Remove from wok and keep warm.

Add vegetables to wok and stir fry over high heat until just tender.

Add fish and sauces and continue cooking over high heat for a further minute. Remove wok from heat and stir in bean sprouts.

Serve immediately with steamed rice or noodles.


Broome Barramundi

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With complimentsof John Daunt from The Norwood Hotel/ Osmond Terrace Function Centre


You Need: (Serves 4)

  • 4 x 220g barramundi fillet, skin-on
  • 1 brown onion
  • 250ml chicken stock
  • 1 tablespoon tom yum paste
  • jasmine rice
  • 2 lime leaves
  • 1 tin coconut milk
  • 4 roma tomatoes
  • 1 bunch coriander, chopped
  • butter
  • half a bok choy each- blanched



Sweat brown onion, add tom yum paste and stir until combined. Add approximately 250ml of chicken stock, bring to the boil and simmer for at least 1 hour.

Halve the roma tomatoes, place on a roasting tray and roast until just cooked. Strain liquid and reduce by half, add coriander and knob of butter.

Place lime leaves and rice in a pot and cover with enough coconut milk (approx 2 cm above rice). Bring to the boil and simmer until liquid is absorbed.

Season and score skin of barramundi, grill in a hot pan flesh side down, turn over and finish in the oven until just cooked.

Place a bed of rice in centre of plate, top with barramundi skin side up, rest tomatoes against barramundi, top with bok choy and coriander/tom yum sauce.


Gemfish with Cream

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(1 vote, average 1.00 out of 5)

You Need: (Serves 4)

  • 1kg gemfish fillet cut into chunks
  • 250g butter
  • 1 onion, sliced
  • 1/2 red and 1/2 green pepper, sliced
  • 1 clove garlic, crushed
  • 1 cup sliced mushrooms
  • 1/2 cup parsley, chopped
  • 1 cup cream
  • salt and pepper to taste


Melt butter in a large pan, saute garlic and onions until translucent and golden and add peppers.

Add fish and stir fry until half done, then add mushrooms, parsley and continue cooking until fish is cooked, then add cream. Heat, but do not boil.

Season to taste and serve immediately on hot buttered rice


Rocket & Tomato Stuffed Swordfish

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You Need: (Serves 6)

  • 6 swordfish steaks
  • 4 tablespoons dry white wine
  • 4 tablespoons soy sauce
  • 1 tablespoon dijon mustard
  • 1 teaspoon grated fresh root ginger
  • 2 cloves garlic, crushed
  • 1 teaspoon sesame oil
  • 6 tablespoons olive oil
  • 7 tablespoons fresh lemon juice
  • 90g coarsley chopped rocket
  • 1 large tomato, chopped



  1. Rinse and pat dry swordfish. Place in a glass baking dish. In a large mixing bowl, whisk together white wine, soy sauce, mustard, ginger, garlic, sesame oil, 3 tablespoons olive oil and 4 tablespoons lemon juice. Pour sauce over fish, cover and refrigerate for 1 hour or overnight
  2. Remove swordfish from marinade and reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.
  3. In a large bowl, toss together rocket, tomato, 3 tablespoons olive oil and 3 tablespoons lemon juice. Stuff swordfish with rocket mixture and seal with small skewers or cocktail sticks.
  4. Place marinade in a small saucepan and cook over high heat until reduced by half.
  5. Heat the grill. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.

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