Chilli Plum Moreton Bay Bugs

Chef Andy Phipps

‘Stunning seafood from Moreton Bay, properly prepared, treated and cooked.’

Preparation

The fish rich waters of Moreton Bay provide us with a myriad of different taste sensations. One such delicacy is the most delicious of them all, the Moreton Bay Bug. I believe that the Latin name should be “Tastiest Maximus” as the firm white flesh offers anyone the chance to create a culinary delight.

Moreton Bay Bugs fetch a high price in the local seafood market and now arrive, snap frozen from the boat in its raw state, preventing rapid deterioration after capture. So, it is quite acceptable and preferred to buy them frozen and slowly thaw them out. The best method for defrosting any seafood is to cover within a bowl of ice slurry overnight, in a refrigerator to let them defrost naturally.

Ice slurry is simply a mix of water with some ice and a hand full of rock salt. This will keep the flavour in the seafood and prevent the flesh from drying out. Never, I repeat never, run them under a hot tap as this is the quickest way to wash the flavour out of any seafood.

Coconut Rice

Ingredients

1 cup of Arborio rice. 300 mls coconut milk. A splash of sesame oil.

Method Step 1

Into a hot saucepan with a splash of sesame oil, add rice continuously. Stir the oil throughout the rice, then add coconut milk and simmer gently until cooked.

Method Step 2

Remove from the stove and press the cooked rice (while still hot) into a mould then cover with glad wrap and set in the fridge. This is optional: When serving, warm the rice in the microwave for about 1 minute then serve as a rice mould in the middle of the plate.

Chilli Plum Sauce

Ingredients

1/2 a teaspoon of chilli paste, Sambal Oelek is a good one or fresh “Birds Eye” chilli. 1 teaspoon of freshly chopped ginger. ½ a cup of white wine and 3 tablespoons of plum jam.

Method Step 1

Into a saucepan, place white wine, chilli paste and ginger then reduce slowly for 2 minutes.

Method Step 2

Add the plum jam then simmer for 3 minutes until dissolved. Do not let sauce boil as the jam may separate.

Moreton Bay Bugs

The cooking process can be a bit tricky. We start by splitting 2 – 3 Bugs then clean out the gut lining in the head. Season (if desired) with sea salt flakes and cracked black pepper.

Oil up a hot pan, or barbecue plate.

Cook the Bugs flesh side down onto a pan at high temperature for approximately 2 minutes to seal them to a golden brown. They are cooked when the flesh has turned from opaque to completely white all the way to the bottom of the shell.

The most important thing is not to overcook the Bug as it can dry out very quickly, so I suggest to turn the Bugs onto their backs, pour a cup of white wine over them, then place a lid on top for a minute or two, to steam in their own juices.

When cooked place on serving plate with rice and drench the bugs in the chilli plum glaze.

There are thousands of recipe combinations available to the budding chef but the chilli plum was the crowd favourite in the restaurants my family had on the Gold Coast, Oskars. If you have been there you will know the dish, it was popular and so much fun to present. Bugs can be served with coconut rice as per this dish or with Risotto, vegetable stack or a garden salad. The sauce does not over power the dish but rather enhances the naturally sweet flavour of the Bugs and presents well with a rich burgundy colour.

Bon Appétit …