Elevate your Christmas Spread With These Delish Recipes From Astakos
PLUS, Use Our Free Shipping Code For Your Chance To Win Your Entire Order On Astakos
Astakos, Kirrawee
There is so much to love about Christmas from the glitzy parties to the gifts, but we’re sure you would all agree that the best bit is sharing good food with friends and family. Astakos, one of our favourite family-run seafood providers, feel this wholeheartedly.
From the very beginning, Ataskos has been a family-run business. Starting out as one of Sydney’s most popular fish stalls at Paddy’s Markets, co-founder Con would sort the back of house whilst his sons and wife took the reins out the front. Fast forward 30 years and after a brief sojourn in the corporate world, Con’s son Michael couldn’t shake the feeling that the family business was calling his name. Joining forces, Con and Michael now provide Sydney with the freshest seasonal seafood in the form Astakos, with two locations in Marrickville Metro and South Village Kirrawee.
This year, Astakos is urging us all to dial up the good times a notch, steer clear of the classics and serve up something different.
Michaels suggestions? Seared scallops for an entree and a whole snapper for the main! Easy, effective and most importantly, delicious.
The Details: How To Win Your Christmas Day Seafood Feast
Acknowledging how tricky finding time is around Christmas, Astakos have introduced an easy online ordering system. You can shop online here and select from delivery or pick-up. And to save you some coin during the most expensive time of the year, Astakos are offering free delivery to all Shire residents with orders over $200. Just pop the code “scoutship” in at checkout. If you're one of the first 100 to place your order online with this code, you have the chance to win your order FREE. The winner will be chosen at random after the first 100 orders have been placed.
Now for the recipes!
Pan-fried Scallops
Ingredients:
6-8 scallops
1 tbsp olive oil
2 large chopped garlic gloves
1 tsp chopped fresh red chilli
Juice of half a lime
Roughly chopped coriander
Salt and pepper to taste
Method:
Fry the scallops in the olive oil for about 1 minute until golden then flip them over and sprinkle the garlic cloves and chopped fresh red chilli into the pan. Cook for about one more minute and then squeeze over the juice of the lime.
Finish off with roughly chopped coriander and salt and pepper. Serve straight away.
Recipe courtesy of BBC Food.
Barbecued Whole Snapper
Ingredients:
Fish
1.5kg whole snapper
1 stick lemongrass, trimmed, halved, cut into 5cm lengths
4 garlic cloves, bruised
6 kaffir lime leaves, torn
Sliced green onion, to serve
Fresh coriander sprigs, to serve
Steamed jasmine rice, to serve
Lime wedges, to serve
Salt, to season
Dressing
1/2 cup sweet chilli sauce
1/2 cup lime juice
1 tsp caster sugar
1/3 cup light soy sauce
2cm piece fresh ginger, peeled, finely grated
1 1/2 tbsp fish sauce
2 tbsp peanut oil
2 tbsp chopped fresh coriander
Method
Preheat a barbecue to medium-high with hood closed. Rinse fish inside and out under cold running water. Pat dry with paper towel. Make 3 shallow cuts, 1cm-deep, in thickest part of each side of fish.
Place a large sheet of baking paper on top of a large sheet of foil on a flat surface. Place fish in centre of paper. Fill cavity with lemongrass, garlic and lime leaves. Season fish with salt and pepper. Fold up baking paper and foil to enclose fish, scrunching to secure foil.
Barbecue the snapper, with the hood closed, for 30 to 35 minutes, turning halfway, or until cooked through.
Meanwhile, make dressing: Combine sweet chilli sauce, lime juice, sugar, soy sauce, ginger, fish sauce, oil and coriander in a jug.
Recipe courtesy of taste.com.au