Stir Frying Seafood

Tips

• Use thick, firm fish cut into even-sized pieces for quick and even cooking.
• Use oil with high smoke point – canola or peanut oil. If you like it hot, add dash of chilli oil.
• Add ginger, garlic, and/or chilli for added flavour.
• Add seafood that takes the longest to cook, first.
• For extra flavour, add liquids such as Soya, terrakyi or chilli sauce, wine or rice vinegar when seafood is almost cooked to create steam at very final stage.
• If any seafood has been pre-cooked by stir-frying or steaming (eg mussels or abalone), add right at the end just to warm.
• For beginners it is sometimes preferable to just cook the seafood first, remove from the pan, cook other ingredients eg vegtables, and then add the cooked seafood at the end. This will help prevent the seafood being overcooked while the other ingredients are cooking.
• Don’t over cook, is the most important tip!
• Fish is cooked if it flakes easily and has lost its opaque look.
• You can add a splash of soya, chilli or teriyaki sauce.
  

Suggested Species:

Finfish:  Rankin Cod, Flathead, Saddletail Snapper, Ruby Snapper, Crimson Snapper, Tuna, Swordfish, Samson Fish, Yellowtail Kingfish, West Australian Dhufish, Red Emperor, Snapper, Threadfin, Moses Snapper, Stripey Snapper and Mangrove Jack.

Other: prawns, squid, scallop, lobster, yabbies, marron, abalone, & farmed crocodile.

Cooking Times Guide only:

• Always watch and check.
• Seafood is cooked when it flakes easily, has lost has just lost the translucent look and springs back when touched.