Get Saucy with Your Seafood – 5 Sauces to Pair with Your Favourite Dishes + 5 Recipes

What kind of sauce would you pair with your favourite seafood dishes? The obvious answer is tartar – but let’s think outside the box a little and experiment with different textures and flavours that complement anything from lobster to barramundi, prawns and everything in between.

The name ‘cocktail’ sauce is a reference to prawns placed on the edge of a cocktail glass as was the case when prawn cocktails first came into vogue. This red dipping sauce, created by a British cook named Fanny Cradock who used it as a condiment served at room temperature, is paired with seafood as an appetiser.

 

In America, cocktail sauce is made with ketchup or chilli sauce, horseradish, lemon juice, Worcestershire and tabasco; while in Europe, it comprises mayonnaise, tomato sauce and sometimes a dash of whisky.

Here’s a sure-fire prawn cocktail sauce recipe from Tassal that you can use with most types of seafood.

This traditional Thai dipping sauce works well with seafood – hot or cold. With its red chilli and bright green coriander, it also looks great on the Christmas dining table next to a big bowl of fresh prawns.

With a name literally meaning ‘dipping sauce’, nam jim is usually made from chilli, garlic, fish sauce, lime juice and palm sugar – it is a flavour that is umami rich, sweet, zingy and spicy. It is easy to make and pairs well with seafood, grilled meat and even as a salad dressing.

 

There is nothing better than a whole fish shared with family and friends and this recipe for whole wok-fried barramundi with ginger nam jim sauce hits the mark every time.

The most popular version of this sauce’s origin is that it is named after the Duke of Mornay from the late 16th Century. The modern version is made by combining classic béchamel sauce with grated and melted Gruyère and Parmesan cheese. However, the original Mornay sauce was invented before béchamel was, so that cheese sauce was certainly different to today’s version.

For your next special occasion, Christmas seafood lunch or just because, this classic lobster Mornay recipe never disappoints.

Found originally in Argentina, chimichurri has been widely adopted in most of Latin America. The sauce comes in green (chimichurri verde) and red (chimichurri rojo) varieties and is made of finely chopped flat-leaf parsley, red Fresno chilli peppers, minced garlic, olive oil, oregano and vinegar or lemon juice. 

Often served as an accompaniment for grilled meat, it can also be served with poultry and fish. The name chimichurri is said to be a corruption of English names ‘Jimmy Curry’ or ‘Jimmy McCurry’ - either an Irish or Englishman who signed up to fight for Argentine independence, or a meat wholesaler – depending on who you ask!

These chimichurri prawn quesadillas with chipotle crema will add a new dimension to Taco Tuesday!

 

Sriracha is a type of hot sauce made from a paste of chilli peppers, distilled vinegar, pickled garlic, sugar and salt. It is great to use in soups, sauces, pasta, pizza or any other dish to add a delicious, spicy taste. It is particularly good with prawns when used in a glaze with soy sauce and sugar, brightened with a dash of lime and cilantro.

Try this recipe for baby calamari with sriracha chilli sauce from JAM Executive Chef Matt Merrin.