http://cuisine.com.au/recipe-finder/seafood From snapper and salmon through to prawns and oysters, BBQ, stir-fry, grill, or steam - find great fish and shellfish recipes for all occasions. en-au http://cuisine.com.au/recipe/oyster-saute-in-lemongrass-and-coconut-sauce These sensual, delicate morsels are delectable served simply with a squeeze of lemon or lime and slurped lovingly. Or they can be grilled, steamed, baked, dropped into soups or drunk as an oyster shooter. Try this simple Asian-style oyster saute over some steamed rice. http://cuisine.com.au/recipe/Mussel-thyme-and-saffron-soup It brings together disparate flavours through harmony. It's not a herb, like parsley or coriander, to be used where a final flourish is needed. Instead, it is best suited to slow cooking where its flavour can blend with others over time. http://cuisine.com.au/recipe/Fresh-rice-sheets-with-prawns http://cuisine.com.au/recipe/Mussels-poached-in-white-wine For those evenings when you're short of time but still want something fast, fresh and delicious, whip up what I call fairly fast food. You only need a cupboard stocked with a few quality ingredients to prepare something interesting and tasty. http://cuisine.com.au/recipe/Salad-of-king-prawns-with-cucumber-watercress-papaya-and-chilli Cucumbers are more than 95 per cent water - like melons, they are member of the cucurbit family. Throughout history, hot and tired travellers have carried them as thirst-quenchers. Apart from salads, they are used mainly in sandwiches, both elegant and robust. http://cuisine.com.au/recipe/Roasted-cauliflower-with-king-prawns-and-currants Thick ribbed cabbage and creamy cauliflower belong to the brassica family and, prepared properly, both are delicious. As they have high levels of sulfur compounds, they are best eaten raw or cooked very briefly. http://cuisine.com.au/recipe/Pan-seared-prawns-with-chilli-chives-coriander-and-cannellini-beans Chillies are rated on a heat scale of one to 10. The pretty lantern-shaped habaneros score 10, while long, slender red, orange and green Dutch chillies are normally five or six. Tiny bird's-eye chillies are sizzling at an 8 - they give Thai food its hot reputation. http://cuisine.com.au/recipe/Persimmon-and-king-prawn-salad You'll find them labelled sweet persimmons, fuyu fruit and sometimes non-astringent persimmons. Look for them at your greengrocer or supermarket and enjoy their mild, refreshing flavour while they are in season. This Japanese variety is easily distinguished by its pale orange to deep sunset colour and slightly squat, flattened top. http://cuisine.com.au/recipe/Yabbies-with-aioli The yabby's scientific name, Cherax destructor, is apt given its habit of burrowing holes in dams and irrigation canals. http://cuisine.com.au/recipe/Oven-roasted-shellfish-in-a-bag Toss your favourite shellfish in a bag with olive oil, garlic and cherry tomatoes and let them cook into a heavenly dinner for two.