Cook Delicious Seafood With Sarah Graham

Words: Crush

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Love seafood? Us too, especially when it’s full of flavour and easy to prepare. Sarah Graham shows us two new recipes that are sure to tantalise your taste buds. If you love all things seafood, then you’ll love these new recipes.

Fiery Harissa Prawns with Lime Aioli (Stovetop Cooking)

seafood with Sarah Graham

Serves 6 as a snack | Cooks in 5-8 minutes


24 prawns, de-shelled and de-veined
1 level Tbsp harissa paste
2 Tbsp butter, melted (in the microwave for about 30 seconds)
1 Tbsp olive oil
2 cloves garlic, finely chopped
1-2 Tbsp freshly squeezed lemon juice
Small handful fresh coriander, roughly chopped
a generous pinch of salt and freshly ground black pepper
6 bamboo skewers, soaked in water for 15 minutes


2 egg yolks
2 teaspoon lime juice (or white vinegar)
1/2 teaspoon salt
1 small clove garlic, minced
1 cup vegetable oil, sunflower oil, or a very mild olive oil (not extra virgin)


Skewer the prawns with the head and tail gently pinched together, so that they are skewered into a ‘u’ shape.

Add the harissa paste, butter, olive oil, garlic and lemon juice to a small saucepan and warm through until the butter has melted.

Heat a large non-stick frying pan over high heat, add in a drizzle of olive oil and then add in the prawns. Spoon over half the basting and leave to cook for 2 minutes, then turn and add in extra basting as needed, until the prawns are cooked through and the flesh is a rosy pink colour. Remove from the heat and set aside on a pretty serving platter.

Meanwhile, make the basil and lime mayonnaise: Add all of the ingredients to a tall jug, place a stick blender at the bottom on the jug, blend for 10 seconds then slowly draw the blender up to incorporate the oil. Repeat again until you have a beautiful thick and glossy mayonnaise.

Serve immediately alongside the prawns.

Quick Fish Curry with Cardamom Cauli Rice

Seafood with Sarah Graham

Serves 4 | Preparation time 15 minutes | Cooking time 30 minutes


1 Tbsp olive oil
1 Tbsp butter
900 g hake fillet
1 tsp each of: turmeric, ground coriander, ground cumin and dried chilli flakes
2 tsp medium-hot curry powder or garam masala
1 cinnamon stick, snapped in half
2 tsp grated fresh ginger
1 clove garlic, minced
1 x 410 g can peeled, chopped tomatoes
2 Tbsp tomato paste
1 tsp coconut blossom sugar (or alternative healthy natural sweetener)
1 x 400 ml can coconut milk (less 2–3 Tbsp set aside to use for serving)
3 Tbsp ground almonds (not vital if you don’t have)


1 large head cauliflower
4 green cardamom pods, bruised to release the seeds
salt and freshly ground black pepper to taste


1 small bunch fresh coriander
2 Tbsp roasted slivered almonds
Reserved coconut milk (see above)


Add the olive oil and butter to a medium-sized saucepan over medium-high heat. When the butter starts to foam, add the spices and fresh ginger to the saucepan and cook for about 1 minute or until fragrant. Add the garlic and cook for another minute.

Add the remaining ingredients, turn the heat down to medium-low, and leave to simmer for about 15 minutes. 10 minutes before eating, gently lower the fish fillets into the sauce, cover with a lid and leave to poach gently for 8-10 minutes or until just cooked through and can easily be flaked with a fork.

To make the cauli rice, roughly chop the cauliflower and add to a food processor. Pulse until you have rough, rice-like grains. Add about 1cm water to a saucepan, bring to a simmer and then add the cauliflower and cardamom. Cook for 3–4 minutes, drain off any excess liquid and season to taste.

Serve the curry and cauli rice in warmed bowls topped with fresh coriander, slivered almonds and an extra drizzle of coconut milk.

Note: The Cauli Rice is optional. Add a can of rinsed and drained lentils for a speedier, simpler option if you prefer.

Enjoy these new recipes that are sure to have you hooked!

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