Crayfish with Miso and Spring Onion Butter
Photography by Josh Griggs.
If you’re lucky enough to have a diver in the family who might bring back the odd cray, this butter makes for a super delicious topping to complement the rich crayfish flesh. Please see the Cook’s note about how to treat the crayfish before cooking.
INGREDIENTS
1 live crayfish (ours was 1.1 kilograms)
sea salt and ground pepper
Butter
50 grams butter, very soft but not melted
1 tablespoon white or yellow miso paste
1 spring onion, finely chopped
1 teaspoon grated fresh ginger
finely grated zest 1 lime
1 clove garlic, crushed
To serve
2 teaspoons toasted sesame seeds
1 spring onion, finely shredded
METHOD
Butter: Combine all the ingredients in a bowl.
After the crayfish has been put to sleep, use a large kitchen knife to split the crayfish in half lengthwise.
Season the flesh side and lightly brush with the miso butter.
Place flesh side down on the barbecue grill and cook for 2-3 minutes. Turnover and spread with the remaining butter. Cook for about another 5 minutes, or until tender and cooked through.
To serve: Transfer to a platter and top with the sesame seeds and spring onion.
Cook’s note: Put the live crayfish in the freezer for at least 1 hour to put it to sleep then use a sharp heavy knife to cut through the head, between the eyes.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeGrilled Crayfish, Potato Skins and Aioli
Article by Claire Aldous
RecipeBarbecued Crayfish with Lemongrass and Chilli Butter
Article by Claire Aldous
RecipePrawn (or Crayfish) Brioche with Chilli Lime Mayo
Article by Sarah Tuck
RecipeSurf ‘n’ Turf: Crayfish and Flat Iron Steak with Bisque Béarnaise
Article by Gareth Stewart
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.