Platter of Chilli Salmon, Garlic Prawns, Fried Eggplants and Oysters


Brendon D'Souza

Prep time 30 minutes | Cooking Time 15 minutes

Serves 4

   Before making a return to uni, I had a quick stay at The Sebel in Pyrmont, NSW. Being so close to the Sydney Fish Markets, not even a five-minute walk, was a fantastic excuse to eat as much seafood as possible. Especially because it was so fresh. As I walked past the displays of whole fish and shellfish, they wafted salty sea aromas; a great freshness indicator. The South Australian Bite Redfish was a new species I had never seen before. It’s orange and white scales clung firmly to the flesh. Its eyes, the size of twenty cent coins, glistened like crystal.

   One evening, a fellow guest told me of his plans to head down to the markets early and whip up a seafood platter for breakfast. I fantasised about the though of shucking oysters as the sun rose over the Anzac Bridge. I set my alarm and went to bed, dreaming of my plans for the morning. 


  • 2 baby eggplants, sliced into ½ cm ovals
  • 200g salmon, cut into 8 cubes
  • 8 prawns, peeled and de-veined
  • 1 tsp ground cumin
  • 2tsp chilli powder (or paprika, for reduced pungency)
  • 2 cloves garlic, peeled and finely chopped
  • 2 tbsp chopped parsley
  • 8 oysters, shucked
  • Olive oil
  • Whole-egg mayonnaise
  • Salt and pepper, to taste
  • Lemon wedges, to serve



For the marinades place the eggplant, salmon and prawns into three separate small bowls. Add 1 tsp cumin and chilli powder to the eggplant with 1 tbsp olive oil and stir. Add 1 tsp chilli powder to the salmon and toss. Add the garlic and parsley, with 1 tsp olive oil, to the bowl with the prawns and toss.

Heat a frying pan over a high heat. Add the eggplants in a single layer and fry for 2-3 minutes on each side until golden brown. Drain on kitchen paper. Next add the salmon with 1 tsp olive oil and stir-fry for 2 minutes, for medium, or until cooked to your liking. Season with salt and pepper and set aside. Fry the prawns for 1-2 minutes until golden brown and season with salt and pepper.

Prepare the platters by placing a dollop of mayonnaise onto each plate and spread with the back of spoon. Place the eggplants in a line following the mayonnaise trail. Then arrange the prawns, salmon and oysters on the plate.

Drizzle olive oil around the seafood and serve warm with lemon wedges.

Brendon D'Souza

Writer’s notes: Hotel stay was paid for in full by Brendon The Smiling Chef. This one makes a great Champagne Breakfast (wink wink) but of course you can have it however you like. I would recommend a juice.

Happy Cooking and Keep Smiling,

Brendon 🙂



11 Comments Add yours

  1. What’s up mates, pleasant piece of writing and nice arguments commented at
    this place, I am actually enjoying by these.


  2. I do agree with all the ideas you’ve offered for your post.

    They are really convincing andd will definitely work.
    Still, the posts are too short for novices. Could you please lengthen them a bit from next time?
    Thanks for the post.


    1. Hi Stillwater Christian Villa, thanks very much for your feedback. It’s great to hear from you. I appreciate your help with this and I look forward to incorporating these ideas into future posts. Keep smiling, Brendon 🙂


  3. Liz says:

    What a lovely presentation. You make me feel like going out to eat sea-food…It sounds lovely!


    1. Thanks very much for the great comment Liz. I definitely approve of that choice. What’s your favourite type of seafood? 🙂


  4. Great combination and plating!


    1. Thank you very much for your kind words 🙂


  5. Amanda says:

    What a beautiful dream. There’s nothing like fresh seafood, especially in the early morning. Thanks for sharing!


    1. Thanks Amanda, I absolutely agree. It’s a different spin on breakfast but it’s definitely a keeper for Saturday mornings when I have a bit mrs time (and patience) to cook so early in the morning 🙂


  6. Absolutely delicious…even more so without the formal placing of the ingredients on the plate…:)


    1. Thank you very much for the kind words Roger. I was curious to give that style a go. I prefer how flexible one can be with food that way. In saying that I would love to do some research into rice/grain plating techniques of a similar style I always feel a bit baffled when plating these sorts of dishes, I feel it’s so repetitive 🙂


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