Quick Oyster

Quick Oyster

by Chef Miko

Topping for Dinner Parties

1 Tbs Sriracha 1 Tbs Lemon Juice

½ Tsp Crushed garlic

1 Tbs Lemon Juice

Chopped Dill

Method

For this recipe combine all ingredients in a small bowl with a spoon for serving.

9 Rules to follow when Buying & Cooking Fish or Seafood

1. Look out for freshness. When dealing with a whole fish lookout for shiny bright, round, popping eyes. Avoid fish with sunken dark eyes. Keep an eye out for red shiny gills, that’s a good sign.

2. Trust your nose. Fresh fish or seafood shouldn’t smell. Avoid buying fishy smelling fish. If it’s frozen lookout for a vibrant colour. Anything dull is usually a bad sign.

3. Shellfish shells should be hard and tough. Prawn and lobster shells should be hard and shouldn’t crack easily. Spots or discolouration is a bad sign.

4. Have a cutting/chopping board dedicated to only seafood. This will help to avoid any cross-contamination. If possible, avoid wooden boards whenever dealing with fish.

5. Never buy “ready marinated fish”. This is usually a way to cover up the old stale fish smell with marinations.

6. Fresh fish may be stored in the fridge for a day or two but it is recommended to cook and eat the fresh fish or seafood on the same day of purchase.

7. Do not overcook seafood. Fish and seafood can be very delicate to cook. Keep an eye on done-ness. Fish should remain flaky while prawns or lobster should be firm but not rubbery.

8. Keep it Simple. Do not over marinate fish. Let your fish speak for itself. Salt, garlic and lemon can elevate the fish nicely so keeping it simple is key.

9. When cooking fillet fish try cooking fillets of roughly the same thickness so as to ensure even cooking on the pan.