Spicy Salmon Sashimi
- Fresh sushi-grade salmon
- Wasabi paste
- Sriracha sauce
- Soy sauce
- Pickled ginger
- Thinly slice the sushi-grade salmon. Mix soy sauce with a touch of Sriracha and wasabi for a fiery dipping sauce. Serve the salmon sashimi with the spicy sauce on the side, garnished with pickled ginger and thinly sliced jalapeños for an extra kick.
Volcano Prawn Curry
- Large prawn, peeled and deveined
- Red Thai curry paste
- Coconut milk
- Fresh ginger
- Garlic
- Lemongrass (optional)
- Kaffir lime leaves
- Thai red chilies
- Fresh coriander
- Lime wedges
- Sauté garlic, ginger, and lemongrass, Add red Thai curry paste and cook for 2 minutes. Stir in coconut milk and simmer, then add shrimp,
- Thai chilies, and kaffir lime leaves. Cook until the prawns are just done. Garnish with fresh coriander and serve with jasmine rice and lime
Dragon's Breath
- Large prawns peeled and deveined
- Red chili flakes
- Habanero peppers (optional for extreme heat) if bought in bulk -can be frozen
- Garlic cloves, minced
- Ginger, minced
- Lime juice
- Olive oil
- Soy sauce
- Honey (optional for balance)
- Coriander
- Spring onoions
- In a large bowl, mix olive oil, lime juice, soy sauce, minced garlic, ginger, red chili flakes, and finely chopped habaneros (if using). Marinate the shrimp in this spicy mixture for about 30 minutes. Sear the shrimp in a hot skillet or grill until slightly charred and cooked through. Garnish with chopped corriander and spring onions. Serve with a cooling yogurt dip if needed to tame the fire.
Inferno Grilled Snapper Recipe
- 3 tbsp olive oil
- 2 red snapper fillets
- 4 cloves garlic, minced
- 1 tbsp paprika
- 1 tbsp smoked paprika (for extra smokiness)
- 1 tsp cayenne pepper (adjust for heat level)🌶️be careful not to burn the house down!
- 1 tsp chili powder
- 1 tsp salt & black pepper
- 1 lemon (zested and juiced)
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- In a bowl, combine the olive oil, minced garlic, paprika, smoked paprika, cayenne pepper, chili powder, black pepper, salt, lemon zest, and thyme.
- Mix well to create a thick, spicy paste. Score the skin of the snapper with 2–3 diagonal cuts on each side. Rub the marinade generously all over the fish, let it marinate in the fridge for 30 minutes. Set the grill to medium-high (around 400°F/200°C).
- Lightly oil the grill . Place the snapper on the grill, cooking for about 4–5 minutes per side.
Once grilled, drizzle the fish with fresh lemon juice and sprinkle with crushed red pepper flakes and chopped parsley for garnish.
Serve with grilled vegetables or a light salad on the side, along with some extra lemon wedges.
Note: Adjust the cayenne and carolina reaper chilli to your heat preference for a truly fiery "inferno" experience.
