Seafood Fireplate
Matt Tebbutt takes over the fireplate with a sweeping seafood spread — sesame-crusted tuna, soy-glazed octopus skewers, yuzu butter scallops, grilled prawns, and crispy-skinned mackerel all cooking at once across the heat zones. It’s a masterclass in live-fire timing, finished with charred watermelon and caramelised sweet potato for a feast that’s as spectacular to watch as it is to eat.
Ingredients
TUNA
1 tuna steak (1 inch thick)
2 tbsp of dark soy sauce
2 tbsp of sesame seeds
1 red Thai chilli
1 spring onion
2 tbsp of vegetable oil
One pack of 8 octopus tentacles (already cooked, if available)
2 tbsp of dark soy sauce
1 tbsp of light soy
2 tbsp of Thai sweet chilli sauce
1 fresh lime
Small bunch of coriander
6 scallops with the shells
175g of butter (softened)
½ tsp of yuzu juice
1 clove of garlic crushed
Salt & pepper to taste
5 large shelled prawns
1 fresh lemon
1 bulb of garlic for roasting
2 fresh mackerel fillets (pin bones removed)
2 tbsp of vegetable oil
Salt & pepper to taste
1 small watermelon
Drizzle of olive oil to prevent sticking
Sprinkle of Kashmiri chilli
Salt to taste
1 orange sweet potato – pre-steamed
1 purple sweet potato – pre-steamed
6 baby bok choy
Salt to taste
Method
1. Marinate the tuna steak in dark soy for 20 minutes, then coat both sides evenly with sesame seeds. Sear on the oiled fireplate centre for about 3 minutes per side, keeping the middle raw. Finish with red chillies and spring onions.
2. Marinate the already cooked octopus tentacles in light and dark soy with sweet chilli sauce for 20 minutes. Thread onto skewers, and char on the fireplate, glazing with leftover marinade. Move to the outer ring to keep warm. Char six lime wedges and finish with chopped coriander.
3. Mix softened butter with yuzu and crushed garlic into a smooth paste. Sear scallops on the oiled fireplate for up to 3 minutes until golden, briefly flip, then place shells around the edge. Add a teaspoon of butter to each shell, return scallops golden side up, and let sit 5 minutes. Garnish with coriander, if you like.
4. Grill prawns with salt. Halve a garlic bulb and lemon, grilling cut side down until soft, to get some char and make it easy to juice.
5. Rub mackerel fillets with oil, season, and cook skin-side down for 5 minutes before flipping.
6. Cut watermelon into six wedges, oil and season with Kashmiri chilli and salt, then grill both sides until charred. Finish with coriander or mint.
7. Halve pre-steamed sweet potatoes and grill to caramelise the skin. Season.
8. Drizzle bok choy with oil, salt, and pepper, grill until softened and lightly charred.
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Method
1. Marinate the tuna steak in dark soy for 20 minutes, then coat both sides evenly with sesame seeds. Sear on the oiled fireplate centre for about 3 minutes per side, keeping the middle raw. Finish with red chillies and spring onions.
2. Marinate the already cooked octopus tentacles in light and dark soy with sweet chilli sauce for 20 minutes. Thread onto skewers, and char on the fireplate, glazing with leftover marinade. Move to the outer ring to keep warm. Char six lime wedges and finish with chopped coriander.
3. Mix softened butter with yuzu and crushed garlic into a smooth paste. Sear scallops on the oiled fireplate for up to 3 minutes until golden, briefly flip, then place shells around the edge. Add a teaspoon of butter to each shell, return scallops golden side up, and let sit 5 minutes. Garnish with coriander, if you like.
4. Grill prawns with salt. Halve a garlic bulb and lemon, grilling cut side down until soft, to get some char and make it easy to juice.
5. Rub mackerel fillets with oil, season, and cook skin-side down for 5 minutes before flipping.
6. Cut watermelon into six wedges, oil and season with Kashmiri chilli and salt, then grill both sides until charred. Finish with coriander or mint.
7. Halve pre-steamed sweet potatoes and grill to caramelise the skin. Season.
8. Drizzle bok choy with oil, salt, and pepper, grill until softened and lightly charred.
