This tempting Seafood Platter is the ideal dish to make for a Saturday night at home or as a starter for a dinner party. No matter what the occasion is, it is guaranteed to impress.
– 1 lobster, cut in half
– 2dsp rapeseed oil
– 200g squid, criss-cross and cut in half
– 2 cloves chopped garlic
– 200g sword fish loin
– 30g broccoli par-boiled
– 200g mussels
– 30g asparagus, sliced
– 100g tiger prawns
– 30g green pak choi
– 2dsp rapeseed oil
– 30g bottom mushroom
– 2 lime juice
– 30g Chinese leaves
– 1/2dsp cracked black pepper
– 2dsp mushroom sauce
– 2 limes cut into wedges
– 1dsp light soy sauce
– 30ml water
1. Turn the grill onto a high heat.
2. Season seafood with lime juice and cracked black pepper.
3. Grill all seafood, brush with oil to keep it moist and keep to one side.
4. Bring the wok to medium high heat add the oil and garlic, stir until they get a nice aroma.
5. Add all vegetables to the wok and stir for 30 seconds. Season with mushroom sauce, soy sauce and water.
6. Stir for another 30 seconds and serve the sauce with the seafood platter.
Saba is an award winning Thai and Vietnamese Eatery on Clarendon Street and Baggot Street, Dublin. Saba, which means “happy meeting place” in Thai, serves authentic cuisine at reasonable prices in a setting described as “colonial meets contemporary”. Saba is renowned for our delicious food, fantastic atmosphere and cocktails that will tantalise your tastebuds. Taweesak Trakoolwattana, Tao, is our executive chef in Saba and he brings extensive culinary experience and a distinct passion for traditional Thai and Vietnamese dishes.
From the outset, Tao wanted diners to immediately recognise something different in Saba. “Asian restaurants can sometimes compromise authenticity with fusion recipes, while Saba remains true to its Thai and Vietnamese heritage.” Taos focus is on fresh, healthy ingredients and rich authentic flavours, but that does not mean that there is an interesting twist here and there.