Kailis Fish Cafe - Leederville

Kailis in Leederville has been on my list for a while to try. I've bought some seafood from here a few times before and always felt a bit envious of the diners in the café sipping their wines and enjoying the freshly cooked seafood nearby.

We headed into Leederville on a very warm Saturday just before noon where we found parking easily just behind the café. So we walked up and were seated quickly near the window.

We decided to order 2 cocktails to start, a Mai Tai for my Husband and a Peach Bellini for me.

My Peach Bellini was so good. Italian prosecco combined with peach liqueur and peach nectar it really hit the spot on that warm day.

The kids menu mainly consists of seafood but also has the non-seafood option of Spaghetti with Tomato Salsa. All are $9.90 and they come with a free water in a plastic cup with a lid and straw. The kids are also kept busy with colouring in packs, which is handy.

We decided to share the seafood platter for 2 which was $90. The chilli mussels were nice and the thick tomato sauce had a nice flavour. The massive prawns on top however were overcooked and quite rubbery to eat which was a bit disappointing because prawns are my favourite seafood!

The scallops were crumbed in the half shell with chilli and herbs and were lovey, soft and sweet to eat.
The platter also came with a squid stir fry that had a lovely Asian flavour, my Hubby loved this dish the most.

The stand out on the platter I think was the beer battered fish and the pan fried salmon fillets. Both tasted so fresh and were cooked to perfection!

Our daughter had the Kids Fish and Chips which was the perfect size and nicely presented. Once again the battered fish was so good, it was all eaten!

I ordered a glass of Lamont's Quartet Classic White $10 to sip whilst finishing off the platter.

At the end we ordered some affogato's. The coffee was nice and rich and was a nice way to finish the meal.

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Warm Potato, Asaparagus & Dill Salad.

I made this lovely side salad to have with dinner last night. Asparagus has just come into season here in Australia and I purchased some from my local supermarket.

This salad would go very well with some grilled fish!

Warm Potato, Asparagus & Dill Salad

A big handful of small chat potatoes (sliced in half)
A bunch of asparagus (ends trimmed, chopped in thirds)
1 Carrot (julienned)
A few red radishes (sliced thinly)
Half a punnet of cherry tomatoes (sliced in half)
Half a red onion (thinly sliced)

Dressing:
4 TBSP EVOO
2 TBSP lemon juice
1/2 tsp fresh chopped dill

Combine dressing ingredients in a jar and shake well, set aside.

In a salad bowl combine the carrot, radishes, tomatoes and red onion.

Bring a pot of salted water to the boil and boil the potatoes for 10-12 minutes until tender. Blanch the asparagus in the water for 1-2 mins.

Add the drained potatoes and asparagus to the mixing bowl and pour over the dressing. Stir

gently to combine.

Enjoy!

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Crumbed Oysters

I haven't liked oysters for very long.....months perhaps....I figure as I'm getting older my palate is becoming more forgiving to trying the things I never would have a few years ago.

One must press on though, and today we went to Catalano's Seafood factory in Bayswater. Those who don't know Catalano's is owned by Josh Catalano's family, who once was on Masterchef Australia a few years back.

$14 is all it cost for a dozen SA Pacific Oysters.

I had big plans for these babies, deep fried being the first. My first time went well so here it is!

Crumbed Oysters Recipe

1 Egg, whisked with 1 tbsp. water
1/2 cup panko crumbs
1/2 tsp garlic powder (because it makes everything taste better)
s&p to taste
oil to deep fry ( I use a good quality veg)

Separate the oyster meat from the shell and place in egg wash mix. Coat in the mixed panko and garlic powder and then repeat process for extra crispy oysters.

Heat oil and fry for about 1-2 minutes until crispy.

Serve with lemon pepper mayo and Srirracha Sauce!


Lemon Pepper Mayo

1/3 cup mayo
1/2 tsp garlic powder
zest and juice of 1 lemon
cracked pepper

Whisk all together!

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Seafood & Chorizo Paella

 

This recipe is great for dinner parties with friends.....as it's great for feeding crowds and smells amazing! For best results use Medium Grain rice; Bomba or Calasparra Rice is preferred.

1x Brown Onion, Diced
1x Red Capsicum, Diced
2x tsp. crushed garlic
1x Long Red Chilli, Deseeded, Finely Diced
1x Spanish Chorizo, Diced
1x TBSP Tomato Paste
2x cups Medium Grain Rice (Or use Bomba or Calasparra Rice)
2x tsp. ground turmeric and paprika
a good pinch of saffron threads
4x cups chicken stock (hot)
300gm Shelled, Deveined Prawns
300gm Cleaned Mussels
1x cup Frozen Peas & Corn
Chopped Parsley
lemon wedges


Mix Turmeric, Paprika and Saffron threads in the hot chicken stock and set aside to infuse.

Brown off Onion, Capsicum, Garlic and Chilli in some oil in a Paella Pan.

Season with Salt and pepper and add Chorizo until browned. Fry off Paste and add rice followed by the stock mixture and peas and corn.

Cover loosely with foil and simmer on low for about 20 mins until the rice is tender.

In the last 5-10 minutes arrange the prawns and mussels on top in a pattern and cover back loosely with foil.

Once the mussels have opened sprinkle with Parsley and arrange lemon wedges around the edges.

Serve!

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Honey Garlic Chilli Prawns Recipe

Ingredients

Sauce
1/3 tsp ground ginger & garlic powder (you can use fresh, just use 1 tsp of each)
salt & pepper (to taste)
3 TBSP tomato sauce  & sweet chilli sauce
2 TBSP white vinegar
1/2 TBSP sugar
1 tsp crushed chilli paste (or fresh)
2 TBSP honey

2 TBSP oil (I used rice bran oil)
250Gm shelled, deveined prawns (I used Kailis)
1/4 red onion, sliced thinly
1/4 cup Sliced spring onions and 1 TBSP sesame seeds to serve

Method

Combine all ingredients for the sauce in a small bowl and set aside.

Heat oil in a wok until hot, add onions followed by prawns and then the sauce. Stir fry for 2-3 mins until prawns are cooked and sauce has turned slightly sticky.

Sprinkle over spring onions and sesame seeds.

Serve with rice and steamed or stir fry veg.

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