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Gum-steamed seafood by Matt Preston
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Try Matt Preston's flavorful gum-steamed seafood dish.
Ingredients:
  • 4 large green prawns
  • 4 scampi
  • 1 marron cray fish
  • 120g calamari
  • 1 lime
  • 1 lemon
  • 40.00 ml sweet white wine vinegar
  • 21.00 gm soy sauce
  • Bunch of coriander
  • 3 lemongrass stalks
  • Spray of gum leaves such as red rivergum
  • Spray of Banksia leaves and bottlebrush blooms (optional)
  • Flake salt
Instructions:
  • Keep the heads on the prawns and scampi, but peel the tails. Cut the marron in half and remove the tail. Place all the seafood, including calamari tubes, on a chopping board.
  • Using a potato peeler, zest the lime and lemon into long 1cm wide strips. Whisk together white wine vinegar, olive oil, and soy sauce to make a marinade. Balance the flavors by squeezing in lime juice gradually, tasting as you go to adjust the seasoning.
  • 1. Coat the seafood flesh with the marinade. Season with salt and a squeeze of lemon juice. Place cleaned leaves at the bottom of the steamer. Arrange the seafood on top of the leaves, surrounded by zest, lemongrass, coriander, and banksia blooms.
  • Steam over a wok of bubbling water for four minutes. After 3 1/2 minutes, check the seafood. Look for the prawns to turn blush reddy-pink and feel firm rather than wobbly. Remove the steamer from heat and place it in the middle of the table if the prawns are cooked; otherwise, steam for another minute or so.

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