Gum-steamed seafood by Matt Preston

Matt Preston shares his recipe for gum-steamed seafood.

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Hey everyone, I hope you're having an amazing day today. Hey everyone, it's John, within acceptable limits to our recipe page. Today, we're going to make a distinctive dish, Gum-steamed seafood by Matt Preston. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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To get started next this particular recipe, we must first prepare a few components. You can have Gum-steamed seafood by Matt Preston using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Gum-steamed seafood by Matt Preston:

1. 4 large green prawns
2. 4 scampi
3. 1 marron cray fish
4. 2 small (120g) sweet calamari (cleaned and tube only)
5. 1 lime
6. 1 lemon
7. 2 tbsp sweet white wine vinegar
8. 2 tbsp olive oil
9. 1 tbsp soy sauce
10. Bunch of coriander
11. 3 lemongrass stalks
12. Spray of bonding agent leaves such as red rivergum
13. Spray of Banksia leaves and bottlebrush blooms (optional)
14. Flake salt

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Instructions to make Gum-steamed seafood by Matt Preston:

1. Leave the heads all but the prawns and the scampi but peel the tails. Cut the marron in half and snap off the tail. Place all these and the calamari tubes all but a chopping board.
2. Using a potato peeler consent long 1cm wide strips of zest off the lime and the lemon. Make a marinade by whisking together the white wine vinegar, olive oil and soy sauce. Balance the saltiness of the soy and the sweetness of the vinegar taking into account bearing in mind a generous squeeze of lime. Remember to increase the lime slowly so you can ascend tasting to become accustomed the flavour.
3. Brush the marinade concerning speaking the flesh of the seafood. Season the seafood taking into consideration pinches of salt and innovative a squeeze of lemon juice. Wash the leaves clean and arrange at the bottom of the steamer. loan the seafood across the leaves. with reference to the seafood arrange the zest, the lemongrass, coriander and banksia blooms.
4. Steam beyond a wok of bubbling water for four minutes. After 3 1/2 minutes succeed to a peak freeze the lid and check the seafood to see if the prawns have started to blush a reddy-pink showing that they are cooked. If they are, and the added seafood feels complete rather than wobbly, rush the steamer off the heat and to the middle of the table; if not provide the steamer option minute or so concerning the wok.

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So that is going to wrap this occurring with this exceptional food Gum-steamed seafood by Matt Preston recipe. Thanks so much for reading. I am sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go concerning complete cooking!

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