We went out on the boat with my Dad, in an attempt to go fishing for our supper in beautiful Balscadden Bay, in my hometown village of Howth, Ireland! Unfortunately, we left empty handed, but I picked up some fresh seafood from the local fishmongers and grilled it on the BBQ with my two little helpers. I am addicted to the nam jim dressing recipe here. Its funky, spicy sour umami glory makes for the perfect liquor to douse the charred seafood in hot off the grill!
Ingredients (US & METRIC):
1 tbsp olive oil
½ pound/250g Dublin Bay prawns,
½ pound/250g Gambas prawns
½ pound/250g baby squid, cleaned and prepared
Sea salt
For the nam jim dressing:
Juice of 1 lime
1 tbsp caster sugar
3 tbsp fish sauce
2 garlic cloves, finely chopped
Small handful coriander, roughly chopped, plus extra for garnishing
For the dressing, whisk together the lime and caster sugar. Once mixed, add in the fish sauce, alongside the garlic, chilli and coriander.
Ensure the squid has the outer skin & wings removed before slicing in half and scoring thinly. Keep the tentacles, as they are delicious crisped up on the BBQ!
In a large mixing bowl, combine the seafood with a tablespoon of the nam jim dressing, olive oil and season with sea salt.
With a hot griddle pan or over a high heat on the BBQ, cook the seafood. Char heavily on one side, and allow to cook through for 2-3 minutes on the other side.
Transfer to a serving platter, serve with the nam jim sauce for dipping and garnish with some coriander.
Get a copy of my latest cook book, Everyday Cook:
US AMAZON: [ Ссылка ]
UK AMAZON: [ Ссылка ]
Check out my meal planning website: [ Ссылка ]
Use the code DONAL20 for 20% off at the checkout.
Subscribe to my channel: [ Ссылка ]
Follow me on Twitter: [ Ссылка ]
Like my Facebook page: [ Ссылка ]
Follow me on Instagram: [ Ссылка ]
Follow me on Pinterest: [ Ссылка ]
Shop for my Kitchen Equipment Essentials: [ Ссылка ]
Check out my cookbooks: [ Ссылка ]
