Seafood is the most consumed animal protein in the world and March 31st saw us celebrate Sustainable Seafood Day – a time to recognise and celebrate our state’s premium local seafood.
As part of this event Primary Industries and Regions South Australian (PIRSA) is running a competition to win one of two $100 seafood vouchers.
PIRSA have engaged the talented Callum Hann from Sprout Cooking School and Health Studio to devise three scrumptious seafood recipes for you to cook!
To be in the running simply cook a dish showcasing South Australian seafood and share your photo on Instagram and Twitter using the hashtag #SASeafoodState (terms and conditions here).
The Marine Stewardship Council (MSC) began Sustainable Seafood Day 10 years ago to showcase the seafood producers who operate sustainably, using practices that reduce impacts on the marine environment and protect local surroundings and wildlife.
Don’t forget to look out for the blue MSC sustainable seafood tick of approval on certified seafood products, either frozen or fresh.
The first was Calamari & chorizo cous cous paella. The calamari hoods were purchased from Samtass seafood in the Adelaide Central Market, along with many of the fresh ingredients. The couscous made a nice point of difference from the usual rice paella.
I’ll definitely make this one again!
And as I love, love, love prawns, I made the Prawn Jungle Curry! So moreish!
A coconut milk curry with great depth of flavour with garlic, ginger, coriander, pepper, lemongrass, fish sauce, palm sugar and kaffir lime leaves.
And broccoli with tomato and fresh pineapple. Delicious!
With the prawns added right at the end to cook for just a couple of minutes! Once again the prawns were purchased at Samtass seafood in the Adelaide Central Market.
** PIRSA supplied me with vouchers to purchase ingredients to cook these recipes.