Seafood is loaded with vital nutrients. A 3-ounce serving of fish or any other seafood can provide one-third of the daily recommended protein intake. According to the recommendations of the AMA (American Heart Association), we should be eating fish at least two times a week. Whether you are eating seafood at your local restaurant or on a luxury international trip, your body will thank you for the large amount of proteins, minerals, and vitamins your meal provides.
If you want to step up your game and bring international cuisine to your table, we have got you covered. Here are five simple but stellar seafood recipes that you can prepare to satisfy your cravings or impress your guests:
Paturi (India):
This is such a unique way to prepare fish. You will need fillets of any white fish, and banana leaves for this recipe. Coat the fish in a marinade prepared from mustard seeds, green chilies, turmeric, salt, and oil. Wash and cut the banana leaves into rectangular sheets. Marinate the fish fillets and wrap each fillet in a banana leaf sheet. Tie up using a cotton string. Steam these parcels for 10 minutes (in a single layer). The result is like a delicious gift!
Sushi (Japan)
Although it seems intimidating at first, sushi is quite easy to prepare. Typically, it is made with nori (seaweed) sheets, short-grain white rice, fresh fish, and other fillings (such as tofu and vegetables). The rice is to be cooked and then seasoned with sugar, salt, and rice vinegar.
Use plastic wrap to cover a bamboo sushi mat. Place a sheet of nori on the mat, and spread the rice evenly over the nori with wet hands. Add fillings of your choice. And then using the bamboo mat, roll the sushi tightly away from you. Seal the roll with some water. With a sharp knife, slice the sushi roll into bite-sized pieces. Sushi is typically served with wasabi (Japanese horseradish), soy sauce, and pickled ginger.
Ceviche (Peru)
Ceviche is often served as an appetizer, along with tortilla chips. It is popular because of the burst of citrusy flavors that it offers. To prepare Ceviche, you can use any fresh seafood (often it is either fish or shrimp). Cut the seafood into bite-size pieces. In a bowl, add the seafood and sufficient citrus juice to cover the seafood (and eventually denature the proteins). Let the seafood sit in the marinade for about half an hour. Mix in finely chopped onions tomatoes, chili pepper, and cilantro. Season with salt and pepper as required. Add some olive oil. Allow the flavors to meld, by placing the ceviche in the refrigerator for half an hour before serving.
Tom Yum Goong (Thailand)
This is a delicious and spicy Thai shrimp soup. You start by boiling a chicken or vegetable broth or better yet, shrimp shell stock. Then add to it (bruised and diagonally cut) lemongrass, torn kaffir lime leaves, and thinly-sliced ginger. To really infuse the flavors, let it simmer for some minutes. Add mushrooms and Thai bird’s eye chilies. Season with fish sauce. Then add the shrimp and tomatoes. When the shrimp turns opaque, remove the pot from the heat and stir in lime juice. Serve hot!
Griller Lobster Tails with Cheese (Korean)
This is the best way to cook lobster tails. For those who love seafood, especially lobsters, and cheese, this is a dish with a heavenly combination. Start by preparing the lobster tails in such a way that the flesh is exposed but still attached to the shell. Prepare a sauce by mixing gochujang (hot pepper paste), water, and honey. Preheat the grill to 400 degrees Fahrenheit. Place the lobster tails (shell side down) on the grill. Close the lid and cook for about 6 minutes. Drizzle the gochujang sauce over the tails and sprinkle with gouda and white cheddar cheese. Cook with the lid closed for 2 more minutes. Garnish with chives while serving.
