Two-step sauce that will become your new summer seafood staple

Seafood is a staple summer food, but with so many ways of preparing it, it can be overwhelming trying to decide what to cook.

Any good summer seafood recipe needs to be fresh, tasty and easy to make.

Celebrity chef Jason Roberts has given nine.com.au his go-to summer seafood recipes that will have you licking the plate clean.

For his recipes using raw fish, Roberts says it is crucial to buy fresh Australian-based produce to avoid getting sick.

His personal recommendation for fresh Aussie fish is Humpty Doo Barramundi.

"There's a big issue in this country at the moment with labelling where the seafood comes from... it's highly important," he said.

"I'm a big fan of Humpty Doo barramundi because I know it's grown in Australia...you can eat it cooked or raw."

READ MORE: One quick move after your dishwasher cycle finishes makes your dishes dry better

READ MORE: AFL player Josh Dunkley and netballer Tippah Dwan announce engagement

READ MORE: Pink marks the New Year in hospital with bandaged neck

Barramundi ceviche with leche de tigre

"With summer around the corner, my suggestion is absolutely going to be a bowl of well-seasoned Humpty Doo barramundi ceviche with leche de tigre," Roberts said.

Any Australian-based barramundi bought fresh from the market should be safe to eat in a ceviche, but you should always check with your fishmonger first.

"This recipe is perfect for sharing amongst friends, either served on toasted corn chips or crisped pita bread chips," he added.

"This easy yet delicious recipe really gives some 'wow' factor when entertaining and is ideal for when you want to impress guests, without being complicated to prepare."

Ingredients (serves six)

• 600g fresh Barramundi, skin-off
• ½ teaspoon of sugar and salt to season the fish
• 1 teaspoon chopped fresh chilli (bird's eye chillies or jalapenos)
• Salt flakes
• 1/2 red onion sliced, soaked in ice-cold water for 15 minutes before using
• ½ cup chopped fresh coriander
• ½ red grapefruit, segmented and chopped
• 3 tablespoons lemon agrumato (lemon-infused olive oil)
• A little freshly zested lime (be careful not to zest the pith of the lime as it's bitter)

For the leche de tigre ('tigers milk')

• 40g trimmings from the barramundi, generally the thin tail pieces or belly
• ¼ red onion
• 1 long red chilli, seeds removed and finely chopped
• 1 small stalk of celery finely chopped
• 1 inch piece of ginger, peeled and sliced
• 1.5 cups freshly squeezed lime juice (fresh limes always)
• 2 to 3 well-cleaned coriander roots and stalk

Method

1. Slice the fish into 2-3 mm slices or small 1cm cubes, any trim can go to the leche de tigre
2. Season the fish with the sugar and salt, mix well and set aside while you prepare the leche de tigre.
3. Into a blender, add the ginger, garlic, coriander roots, chopped long red chilli, fish trim and lime juice.
4. Blend for a few moments and then pass through a fine mesh sieve
5. Taste the 'tiger's milk' and adjust the level of salt, if too sour, add a little sugar
6. Mix the leche de tigre with the sliced fish into a serving bowl
7. Add the well-drained sliced red onion, chopped fresh chilli, ruby grapefruit pieces, chopped coriander and the lemon agrumato
8. Squeeze the limes as close as you can to the moment of serving so they don't go bitter
9. Serve with tortilla chips or crisped pita bread chips

Michel Roux's sauce bois boudran for prawns

When it comes to serving up prawns this summer, why not try adding a delicious dipping sauce that's quick to make?

"Whether you've got fresh prawns and you're cooking them, or you are buying your prawns already cooked, peel them, then drag them through this sauce," Roberts suggests.

Ingredients

• 1/3 cup extra virgin olive oil
• 1 ½ tablespoons white wine vinegar
• Sea salt flakes
• Freshly ground pepper
• 2 ½ tablespoons tomato sauce
• 1 teaspoon Worcestershire sauce
• 3 drops Tabasco sauce
• 3 eschalots finely chopped
• ¼ cup chopped chervil
• ¼ cup chopped chives
• 1 small bunch of tarragon finely chopped

Method

1. Combine the oil, vinegar, a pinch of salt and a good grinding of pepper into a bowl
2. Stir with a fork, then add tomato sauce, Worcestershire, Tabasco, chopped eschalots and all of the chopped herbs
3. Adjust the seasoning with salt and pepper and keep at room temperature till ready to use.

Note: Will keep for up to three days in an airtight container

Grilled fish skewers with salsa verde

"Wet brining fish wasn't something I ever thought about until a recent trip to the States, where I was inducted into the world of fish brining," Roberts said.

"I was completely blown away by the transformation of flavour, texture and shelf life. Maybe not something for all fish, however, I think this works beautifully with barramundi."

If you dont like barramundi, you can also use Australian salmon, tuna or kingfish – just make sure it's fresh and local.

This recipe requires a few hours of preparation time.

Ingredients (serves four)

• 1 x 800 grams fresh fish fillet (with skin) of your choice (barramundi, Australian salmon, tuna or kingfish)

For the brine

• 1L water
• 60gms sugar
• 60gms salt
• 25gms degorged garlic (germ removed/the green bit)
• 2 strips of lemon peel
• 1kg ice

Method

1. Create the brine by adding the sugar, salt, garlic and lemon peel into a pot of water and bring it to a boil
2. Leave to steep for 10 minutes before pouring the brine over the ice. Make sure the water has cooled down before moving on to the next step.
3. Lower the fillet of fish into the brine and leave for 6-7 hours. Refrigerate while it soaks.
4. After six hours, remove the fish from the brine and pat dry with paper towel to remove as much moisture as possible

5. Cut the fish into approximately 1-inch cubes and thread onto skewers.
6. Pre-heat BBQ. If using coals, you'll need an extra ½ hour to prepare the coals for cooking
7. While the coals heat up, prepare the Sala Verde (see method below)
8. Cook skewers over BBQ, rotating every few minutes until cooked and the skin has crisped
9. Serve with Salsa Verde

TIP: If you are using bamboo skewers, soak them in water for 20 minutes before threading fish.

Salsa verde

While salsa verde is perfect for this recipe, it also pairs incredibly well with any seafood, including prawns, mussels, scallops and clams.

Add it to any seafood dish this summer for a zesty, tangy flavour explosion.

Ingredients

• ¾ cup extra virgin olive oil
• 4 tablespoons chardonnay vinegar
• 1 bunch leaf parsley
• 1 bunch basil
• 3 cloves of garlic chopped
• 1/3 cup rinsed baby capers
• Zest of 1 lemon
• 3 long red chillies, seeds removed and finely chopped
• Sea salt flakes

Method

1. Using a mortar and pestle, crush garlic with a pinch of salt before adding in the capers
2. Add in the fresh parsley and basil, crushing to a pulp before adding in the oil and vinegar, finish with the orange zest, chopped chilli and a little more salt if necessary.
3. Serve with fish skewers or any seafood.

If you dont have a mortar and pestle, place oil, vinegar, parsley, basil, garlic and capers into a food processor and process until finely chopped

Tip salsa into small bowl before adding the orange zest and chopped chilli, along with salt to taste.

FOLLOW US ON WHATSAPP HERE: Stay across all the latest in celebrity, lifestyle and opinion via our WhatsApp channel. No comments, no algorithm and nobody can see your private details.