Seafood Laksa With Wild Limes and Lemon Myrtle Linguini
4 cloves garlic, peeled
4 small red chillies (or as hot as you choose)
300 milliliters chicken stock
400 grams snapper fillets cut into 8 pieces
12 scallops in the half shell
2 squid tubes
1/2 teaspoon Lemon Myrtle*
10 grams Wild Lime Confit*
(* Can be found at: www.dining-downunder.com/shop/)
Add the chicken stock, boil and begin reducing, after a few minutes add the coconut milk, lower the heat a little (keeping at a simmer) and continue reducing, the aim is to reduce the volume to a thick soupy consistency – if you are in a hurry, use coconut cream and you won’t have to reduce it so much.
While the flavour base in the pot is reducing down to around ¼ of its original volume, begin to prepare the seafood; peel and de-vein the de-headed prawns (I keep prawn heads and freeze them until I have the time to roast them and then cook them down in seasoned water to make a rich shell-fish stock which I also freeze in ice cube trays for later use), cut the squid tubes into bite sized pieces and score these with diagonal, parallel cross cuts; finally, remove any bones from the snapper fillets.
When the lemon myrtle linguini is cooked, drain it, add a dash of sesame seed oil to stop it sticking (and for flavour, of course) and set aside.