Seafood Fry with Yuzu Hollandaise and Teriyaki Dip

Updated: Jun 19, 2018

Time 50 minutes

Serves 6


  • Unsalted butter 300g, at room temperature

  • White miso 1 tbsp

  • Egg yolks 2

  • Yuzu marmalade 1 tsp.

  • Lemons 2 small - ½ juiced, cut the rest into wedges

  • Teriyaki sauce

  • Squid 250g, keep the tentacles

  • Large raw prawns with shell on 12, split down the back with dark veins pulled out

  • Salmon 3 fillets, halved lengthways

  • Oil

  • Salt

  • Pepper


Miso Butter

  1. Soften 150g of butter by beating it with a hand whisk and then whisk in the miso. Transfer the miso butter sauce into a small dish and keep it cool.

Yuzu Hollandaise

  1. When you’re ready to serve, make the yuzu hollandaise. Put the egg yolks, yuzu and ½ the lemon juice in a plastic bowl and mix them thoroughly.

  2. Heat the remaining butter in a pan until it starts to gently bubble.

  3. Pour the butter into the mixture, blending all the time, until the mixture emulsifies and thickens. Make sure to blend continuously to prevent the mixture from solidifying.

Teriyaki Dip

  1. Pour desired amount of teriyaki sauce into a small dish.

Seafood Fry

  1. Coat the seafood with desired amount of oil, salt and pepper.

  2. Fry or griddle them according to your preference.

  3. Serve with the 3 condiments and lemon wedges, and enjoy!