Meal Type:
Claire Aldous for Dish Magazine

An abundance of fresh seafood makes a fabulously healthy and delicious shared platter.


  • Oysters with Soy Dipping Sauce:
  • 1 dozen oysters in the half shell
  • 2 tablespoons each soy sauce and rice wine vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • dash of chilli sauce to taste
  • 1 spring onion, thinly sliced
  • Steamed Mussels with Herb and Caper Dressing
  • 20 mussels, scrubbed
  • Dressing:
  • 1 medium ripe tomato, seeded and diced
  • 2 tablespoons each finely chopped parsley and basil
  • 2 tablespoons capers, roughly chopped
  • 1 clove garlic, crushed
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • sea salt and ground pepper
  • Spiced Prawns:
  • 12 large raw prawns, peeled
  • ¼ cup brown rice flour
  • 1 teaspoon each ground cumin and turmeric
  • pinch cayenne pepper
  • sea salt and ground pepper
  • Raw Fish Salad:
  • 500 grams firm white fish fillets
  • juice of 2 large limes, 1 lemon and 1 orange
  • 1 avocado, diced
  • 1 red chilli, finely chopped
  • 2 spring onions, thinly sliced
  • 1 tomato, seeded and diced
  • small handful coriander, roughly chopped
  • sea salt and ground pepper


Oysters with Soy Dipping Sauce:

Shuck oysters, leave in their half shells and place in a serving dish filled with ice. 

Mix all remaning ingredients together and serve on the side. Makes 12

Steamed Mussels with Herb and Caper Dressing:

Put the mussels in a large saucepan with a splash of water.

Cook over a high heat and remove to a plate as soon as they open. Discard any that don’t open. 

When cool, discard one shell. Remove the mussel from the remaining shell and check for stray crabs etc. Place back in the shell.  

Cover and refrigerate if not using immediately.


Combine all the ingredients in a bowl and season. Spoon a little dressing over each mussel to serve. Makes 20

Spiced Prawns:

Combine the flour with the spices and season with salt and ground black pepper.

Thread each prawn onto a skewer then toss through the flour to coat well, shaking off the excess.

Heat a little olive oil in a large sauté pan and cook for about 1 minute each side until golden and just cooked through. Makes 12

Raw Fish Salad:

Cut the fish into small cubes and place in a bowl with all the juice and 1 teaspoon of sea salt. Combine well, then chill for 20 minutes, stirring occasionally.

Drain off the liquid, reserving ½ a cup. Combine the fish with all the remaining ingredients and add the ½ cup of reserved juice. Season to taste then divide between small bowls. Serves 4–6



Rated 3 out of 5 stars

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Claire Aldous for Dish Magazine,
Aaron McLean