Barbecued seafood with gochujang butter sauce

Name: Barbecued seafood with gochujang butter sauce
Cook time: 30 min
Yield: 4
Cuisine: Korean
Ingredients: 2 raw Moreton Bay bugs; 8 large green king prawns, in their shells; 2 x 180g Hiramasa kingfish fillets, halved; 8 meaty scallops; sea salt and freshly ground pepper; extra virgin olive oil; 12 mussels, cleaned; 12 clams, purged

February 24, 2015

Give your next party or barbecue some extra heat with gochujang sauce.William Meppem

Time:< 30 minsServes:4

A few knockout condiments make it easy to give your next weekend barbie a serious kick. Gochujang will keep in the fridge and is great added to stir-fries. I also like to combine it with soy, sugar, vinegar and sesame oil to make a wonderful dressing for seafood. Once you have it in your kitchen, you'll be as addicted as I am.

Ingredients

2 raw Moreton Bay bugs
8 large green king prawns, in their shells
2 x 180g Hiramasa kingfish fillets, halved
8 meaty scallops
sea salt and freshly ground pepper
extra virgin olive oil
12 mussels, cleaned
12 clams, purged

For the gochujang butter sauce

150g unsalted butter (at room temperature)
2 tbsp gochujang (Korean red pepper paste)
2 tbsp ganjan (Korean soy sauce)
2 tbsp fresh lime juice

Method

Preheat a clean, well-oiled barbecue on high. Have a tray ready to hold all the seafood once each type is cooked.
To prepare bugs, use a sharp knife to split each in half lengthways and devein. Split prawns in half lengthways and devein.
Season the bugs, prawns, kingfish and scallops. Drizzle with a little oil.
Place the bugs on the barbecue first, cut-side down. These will take about 6 minutes, turning halfway. Grill the fish pieces on both sides until just cooked, about 4 minutes in total. The mussels and clams are ready when the shells open, about 3-4 minutes. The scallops and prawns only need about a minute each side. Rest the seafood somewhere warm while you quickly make the butter sauce.
For the sauce, melt the butter in a saucepan. Whisk in the gochujang, ganjan and lime juice. Divide the seafood and spoon the spicy butter sauce over the top.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury