Seafood Teppanyaki

Photo © Franz Scheurer

Serves 6

1 loligo squid, cleaned
12 saucer scallops, off the shell, trimmed
1 x 150g piece Patagonian toothfish fillet, skin off, bones removed
1 x 150g piece salmon fillet, skin off, bones removed
3 shiitake, halved (see notes)
4 green onions, sliced into 5cm lengths
½ red capsicum, seeded and sliced
¼ cup vegetable oil
12 vongole, purged (see notes)
Steamed short-grain rice, for serving
Japanese sesame sauce, for serving (see notes)
Ponzu sauce, for serving (see notes)

Ginger Dipping Sauce 
1 cup Japanese soy sauce    
100ml mirin (see notes)
½ cup sake
1 tablespoon ginger juice (see notes)
1 teaspoon sesame oil

Make Ginger Dipping Sauce: combine all ingredients and set aside.

Cut squid hoods down one side and open out flat. Score the inside of the flesh with angled cuts, turn the hoods around and repeat so that the cuts form a crosshatched pattern. Slice into bite-sized pieces. Cut fish into bite-sized pieces 

Heat a barbecue or char-grill plate.

Toss squid, scallops, fish, shiitake, green onion and capsicum with oil. Cook, in batches, first the vegetables then the seafood including the vongole, turning once, until lightly coloured and vongole open. 

Arrange on a platter and serve with steamed rice and sesame, ponzu and Ginger Dipping Sauces on the side.

Notes: Shiitake are Asian mushrooms available fresh from many fruit and vegetable shops; if they are unavailable use oyster mushrooms. Vongole are usually sold ‘purged’ to remove sand and grit, however it’s still a good idea to place them in a large bowl of cool salted water and sea salt (30g salt per litre water) for several hours or overnight, at room temperature, to get rid of any remaining sand (if you refrigerate them they’ll close up and won’t ‘spit out’ the sand). Sesame and ponzu sauces are available from Asian grocers. Mirin is a sweet Japanese fortified rice wine used for cooking. True mirin (labelled ‘hon mirin’) contains alcohol, so what is available in supermarkets and Asian grocery stores, and normally used, is non-alcoholic ‘mirin seasoning’. To juice ginger, grate it finely then squeeze the juice from it.

Alternative species: Blue-eye trevalla, calamari, cuttlefish, flathead, leatherjacket, mussels, ocean trout, snapper, tuna.

Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes and cooking tips, advice on purchasing and storing seafood, species information and answers to frequently asked seafood questions.