Prep time 30 minutes | Cooking Time 15 minutes
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.
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,