for 4 person

Marinade

4 tbsp	soy sauce
4	garlic cloves, squeezed
2 cm	ginger, finely chopped
2 stick	lemongrass, core finely chopped
½ tsp	chilli flakes
1	mackerel
4	sardines (MSC)
4	pre-cooked octopus tentacles
4	unpeeled raw jumbo prawns (organic)
250 g	calamari rings

Celery vinaigrette

1	lime, rinsed with hot water, dabbed dry, use grated zest and juice
2 tbsp	white balsamic vinegar
2 tbsp	olive oil
4 sprig	coriander, leaves torn off
200 g	celery, thinly sliced
	salt and pepper to taste

To serve

1	lime, thinly sliced

How it's done

Marinade

In a small bowl, mix the soy sauce with all the other ingredients up to and including the chilli flakes. Rinse the mackerel and sardines (inside and out) in cold water, pat dry, arrange on a platter. Add the octopus, prawns and calamari rings, coat with the marinade, cover and marinate in the fridge for approx. 1 hr.

Celery vinaigrette

Mix the lime zest and juice with the balsamic, oil and coriander. Add the celery, mix, season.

Charcoal/gas/electric grill

Set aside the sardines. Grill the seafood over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Add the sardines, grill for approx. 4 mins. on each side.

To serve

Arrange the seafood on the platter, serve with the celery vinaigrette and lime wedges.

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