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Lion Pride
The Official Lion Brand Blog

Recipe: Asian Style Surf 'N' Turf

19/1/2018

26 Comments

 
A Surf 'N' Turf with a @sabablacksheep twist! Saba shows us a showstopper!
Surf'n'Turf over a koi pond
If you're going to cook this recipe I want you to use the very best produce you can afford.
We aren’t going to do too much with it so we want the natural flavor of the produce to shine. - Saba
It's summer in Australia now and it's religious here that you fire up the BBQ!!
It’s pretty common for us to chuck a couple of snags on there or a rissole or two but that can get a bit boring at times.
There is so much you can cook on a BBQ. In fact if you can cook it in the kitchen you can pretty much 
cook it on the BBQ.
You can do vegetables on the BBQ which can takes them to a whole new level.
Meats are the most popular thing to cook, from a good old lamb chop to a fancy steak.
You could even go the seafood route, like a famous Aussie once said “chuck a shrimp on the barbie”
Funny thing is we don’t call them shrimp down under, we call them prawns.
You could combine the two and cook a surf 'n' turf. So that’s exactly what we are going to do today.
But of course I’m going to put a Saba twist on it and give it an Asian feel.

Now in Australia we have some of the best produce in the world. No bias here I promise hahaha!
If you’re going to cook this recipe I want you to use the very best produce you can afford.
We aren’t going to do too much with it so we want the natural flavor of the produce to shine.
For the Surf portion I’m using the tail from a western rock lobster, which we call a 'cray' down here.
For the Turf portion of this dish I’m using Australian grass feed Black Angus scotch fillet.
Raw Lobster Tail and Scotch Fillet Steak
Ok this is where the story is going to get a bit saucy!
Many years ago I met this kind and beautiful Japanese girl named Aya.  She would later become my wife. But that’s a story for another time. What did you think I was going to tell you about my love life? This is not that type of saucy story. hahaha!
​
Aya introduced me to many Japanese ingredients and flavors. One of these things was a Japanese dipping sauce called 'Yakiniku tare'. I still remember the first time I tried it. I was blown away with how good it tasted. We use to go to the Japanese mart and buy this sauce but it was very expensive. It would cost from $6 -$10 for a tiny little bottle. I really loved this sauce, but I couldn’t afford to keep shelling out that much cash each time, especially with the amount of it I would use in one sitting. So I made my own version and now I use as much as I want!
Yakiniku Tare Sauce in a bottle
​Ok let make some sauce
THE SHOPPING LIST
1/4 cup  Sake
1/4 cup Mirin
1/3 cup Soy Sauce
2 Tablespoons Rice Vinegar
1/3 cup Sugar
1 Teaspoon Ground Dried Chilli (optional if you like spicy)
1 Teaspoon Grated Garlic
1 Teaspoon Grated Ginger
1 Cheek of an Nashi Pear Grated
1 tablespoon Toasted White Sesame Seeds
OK. THIS IS HOW WE DO IT.
In a small saucepan add the sugar, sake, mirin, vinegar and soy sauce.
Simmer over a medium heat to all the sugar has dissolved and flavours have come together.
(About 3 minutes)
Add the grated garlic and ginger and stir well to combine.
Turn off the heat and add the toasted sesame seeds.
Leave to cool.
Now add the chilli (if using), and grate in the nashi pear.
Pour into a jar and refrigerate to let the flavours become best of friends.
For best results leave overnight. 
Now let’s get the lobster tail going
All you need for this is half a lime, salt, pepper and chilli flakes to season to taste. 
I used Himalayan pink salt, but can use regular salt. 
Firstly we are going to open the lobster tail up.
To do this you will need a pair of sharp scissors or kitchen sheers.
 Starting from the front cut your way back along the top of the tail back towards the tail fins
Preparing a lobster tail
Now using your fingers gently pry the meat away as to free it from the shell but keep it intact right at the end. 
Don’t worry, the shell and meat are quite robust and will hold together quite well.
Season the tail to taste with salt, pepper and chilli flake.
Grate some lime zest over it, then cut the lime in half and squeeze the juice on top.
Season the steak
 
This is the easy part as when you got good produce you don’t need to do much!
Season the steak to taste with salt, pepper and chilli flake.
That’s it, done! 
Let’s fire this barbie up!

I like to pre heat my BBQ for at least 10 minutes before I use it.
The cooking times on this will vary depending on the size of your lobster and steak.
I would tell you the weight of mine but I forgot to measure them. Hahaha!

I first put the steak on the grill and sealed it on the first side for 1 minute.
I then flipped it and basted it with the sauce.
I repeated this on both sides and cooked it for four minutes in total.
Let the steak rest and then finely slice.

Now for the lobster.
Place the lobster on the BBQ right side up. Drizzle a little bit of oil
(I used sesame oil) over the top and close the cover of the BBQ.  After a few minutes base the lobster tail with the sauce.
I did this 2 times. I left the lobster cooking on the right side up for eight minute.
I then based it one more time and flipped it over and finished cooking it off for another five minutes on that side.
Grilling lobster tail and steak
Now to serve !

I served my dish with snow pea shoots and radish. 
But you can serve it with whatever vegetables you like.

Place the sliced steak on the dish and drizzle over some sauce.
Add the lobster tail and repeat the same process.
Add your vegetables and garnish with some finely sliced shallot, chilli and coriander leaves.
I like to have a wedge of lime on the side and a big bowl of the sauce for dipping.

That’s it folks you are ready to eat this bad boy!

Now if you want to see how mine turned out you will need to watch the video. 
Check out Saba's amazing work here!
​WEB www.sabablacksheep.com
IG @Sabablacksheep
FB @Sabablacksheep
Twitter @Sabablacksheep
Don't forget to catch up on our interview with Saba!
​Guest Blogger: An Interview with Saba of @sabablacksheep
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26 Comments
Cookie_monster45
19/1/2018 08:38:38 am

This looks absolutely scrumptious, Saba.

The sauce looks so versatile and I can't wait to try it with some BBQ meats this summer!

Looking forward to your next recipe/blog.

Cheers!

Reply
Lion Brand
19/1/2018 08:14:48 pm

Yes what an awesome sauce for the BBQ! It looks like it would go with anything!

Reply
Paul
19/1/2018 08:48:08 am

Really loving these blogs from SabaBlackSheep — keep it up!

Reply
Lion Brand
19/1/2018 08:15:46 pm

Thanks so much for visiting! We also love Saba's posts!
Be sure to check out his website at
http://www.sabablacksheep.com/

Reply
JON
19/1/2018 09:01:09 am

I love a good surf n turf and this one looks like a good way to start of for 2018 on the bbq. hope mine looks as good as yours Saba. 👍

Reply
Lion Brand
19/1/2018 08:16:59 pm

Can't go wrong with steak and lobster to kick off 2018!
Tag us on social when you give the surf n turf a go!

Reply
Michelle
19/1/2018 10:19:23 am

Your devine recipes and food never cease to amaze me just delicious!! 👌🏼

Reply
Lion Brand
19/1/2018 08:17:26 pm

He's quite the talent isn't he! Thanks for visiting!

Reply
Sunshine
19/1/2018 11:13:26 am

Absolutely delighted by your sharing today, Saba!
Yours Surf “N” Turf looks gorgeously presented.

You made everything seems easy to make in kitchen. I think, follow recipe from Saba’s Twist would be “Serve n no Tough !! “ 😄😄😃

Reply
Lion Brand
19/1/2018 08:18:08 pm

lol!
So true! Thanks for your kind comments!

Reply
Ky
20/1/2018 10:17:27 am

Looks fantastic Saba. Can’t wait to try this recipe this summer. Loving what you have been serving up. Keep up the good work👍

Reply
Lion Brand
20/1/2018 03:27:53 pm

Thanks so much for visiting! Come back for more exciting posts!

Reply
Trevor
20/1/2018 11:40:02 am

Woah, this was so worth the wait. Who ever thought to plate up a "surf and turf" dish with fish swimming around! This is so creativity. The food looks divine, even I could make this I think. Lion Brand, how long until the next post from Saba? I cant wait!

Reply
Lion Brand
20/1/2018 03:29:53 pm

Yes plating on a koi pond is nothing short of amazing! Saba's next post is schedule for the 2/2/18!

Reply
Rangy
20/1/2018 02:35:10 pm

OMG! This is so amazing. Please keeo them coming. Im love this 👍

Reply
Lion Brand
20/1/2018 03:30:36 pm

Thanks so much for coming here and commenting! We'll be sure to keep up the posts!

Reply
Charmaine
21/1/2018 11:08:48 pm

WHAT??? Who is the genius here?
Showcasing 🐟 tank to present the food! Brilliant !
I want to tuck in the delicious lobster tail. OMG! I may become mermaid after indulging 🧜🏻‍♀️🧜🏼‍♂️
Great work!

Reply
Lion Brand
23/1/2018 01:18:05 pm

lol We are so glad that you enjoyed the post! Check out Saba's other work on his website
www.sabablacksheep.com

Reply
LB
22/1/2018 08:13:52 pm

A great fusion take on one of my fav dish, surf n turf!! Time to fire up the barbie!

Reply
Lion Brand
23/1/2018 01:18:45 pm

Thanks for visiting! Perfect time for BBQ!

Reply
theSabism link
23/1/2018 10:42:57 am

That is as good as it gets . I will definitely have to try that.
Cant wait for your next post Saba!!

Reply
Lion Brand
23/1/2018 01:19:18 pm

Thanks for visiting! If you give it a go tag us on social!

Reply
JM
23/1/2018 02:28:30 pm

Amazing fusion of the Aussie fav, Reef and Beef!

Looking forward to more dishes.

Reply
Johnscone
2/2/2018 09:30:00 pm

Love the idea and the twist on a classic. Always inspiring Saba. If using fish instead of lobster what would you recommend?? Thanks

Reply
Kevu
3/2/2018 01:23:10 pm

I've always loved my food and cooking great meals has been my passion, but I now have to take it back to the beginning and start again and ramp it up a few notches because Saba's talent has shown me how deficient I've been all this time. His creativity and passion has shown through in the most humble and down to earth fashion but the results are exquisite creations. Hats off to a true culinary artist and storyteller.

Reply
John
12/2/2018 08:31:39 pm

YUM!
Surf and turf me like that anyday Saba.
Great work keep it up!

Reply

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