Sea Food Recipes (Seafood Cooking Videos) | Chef Vicky Ratnani Recipes
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Recipes in this Video
3 recipes
pescatarian
Ingredients
- ●2 whole Surmai fish (about 1 lb each)
- ●1 cup broccoli florets
- ●1 cup carrot slices
- ●1 cup bell pepper strips
- ●2 tbsp olive oil
- ●2 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 lemon, sliced
- ●2 tbsp fresh cilantro, chopped
Instructions
- 1Clean and gut the Surmai fish, then rinse under cold water.
- 2In a bowl, mix olive oil, minced garlic, grated ginger, salt, and black pepper to create a marinade.
- 3Rub the marinade all over the fish, including inside the cavity. Let it marinate for at least 30 minutes.
- 4Prepare a steamer by filling a pot with water and bringing it to a boil.
- 5Place the marinated fish on a heatproof plate and arrange the broccoli, carrots, and bell peppers around the fish.
- 6Place the plate in the steamer basket and cover with a lid.
- 7Steam the fish and vegetables for about 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
- 8Remove the plate from the steamer and garnish with lemon slices and chopped cilantro before serving.
Equipment
steamerheatproof platemixing bowlknifecutting board
Lobster has long been a delicacy in coastal New England, particularly in the United States. Once considered food for the poor, it has transformed into a symbol of luxury and celebration. Traditionally enjoyed during summer gatherings and special occasions, lobster is now celebrated worldwide, with various cooking methods and styles emerging in different cultures.
Ingredients
- ●lobster
- ●butter
- ●garlic
- ●lemon
- ●parsley
- ●salt
- ●black pepper
- ●white wine
- ●bay leaves
- ●water
- ●onion
- ●celery
- ●carrots
- ●thyme
Instructions
- 1Fill a large pot with water and add salt, bay leaves, onion, celery, and carrots.
- 2Bring the water to a rolling boil over high heat.
- 3Add the lobsters to the pot, headfirst, and cover immediately.
- 4Cook the lobsters for 8-12 minutes, depending on size, until bright red.
- 5Remove the lobsters from the pot and let them drain.
- 6In a separate pan, melt butter over medium heat.
- 7Add minced garlic to the butter and sauté until fragrant, about 1-2 minutes.
- 8Pour in white wine and bring to a simmer, allowing it to reduce by half.
- 9Stir in lemon juice, chopped parsley, salt, and black pepper.
- 10Serve the lobsters with the garlic butter sauce drizzled on top.
- 11Garnish with additional parsley and lemon wedges.
shellfishmilk
Ingredients
- ●200g cooked prawns
- ●100g cream cheese
- ●2 tbsp mayonnaise
- ●1 tbsp lemon juice
- ●1 tsp Worcestershire sauce
- ●1/2 tsp garlic powder
- ●1/2 tsp paprika
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh parsley for garnish
Instructions
- 1In a food processor, combine the cooked prawns, cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic powder, and paprika.
- 2Blend the mixture until smooth and creamy, scraping down the sides as needed.
- 3Taste the mixture and season with salt and black pepper to your preference.
- 4Transfer the prawn pate to a serving bowl and smooth the top with a spatula.
- 5Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- 6Before serving, garnish with fresh parsley.
- 7Serve with crackers, toast, or vegetable sticks.
Equipment
Food processorServing bowlPlastic wrapSpatula
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