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Harbour Box (Online only)
🇿🇦 South AfricaLight Platters & Pans

🐟 Harbour Box (Online only)

Online-only fish & chips box: OB Select, calamari, mussels and chips with lemon garlic and spicy sauce.

ShellfishFish

Videos

Harbour Box (Online only)

How to clean prawns

Frying calamari

How to fry fish

Food Safety & Handling

What the SOP says about the ingredients in this recipe.

MUSSELS COOKING METHODmussels
SOP 9 · Food Book
Preparation: Whole Shell mussels from pre-portioned frozen packs. Cooking: Place frozen mussels directly into a pan on the flat top grill. Add 60ml water using a ladle. Add more water if needed during cooking. Cover the pan and steam for 3–4 minutes, or until all mussels have opened. Discard any mussels that do not open. Finishing: Drain any remaining water. Transfer mussels to a clean pan and spoon your chosen sauce over the top. Return the pan to the grill for 1 minute to heat the sauce through. Plating: Mussels are served in a large pan with the guest’s chosen side in a small pan. Add OB bread rolls on a small coloured plate with a serviette.
EQUIPMENT NEEDED TO PROCESS MUSSELSmussels
SOP 9 · Food Book
Flat top grill Large pan Pan lid Large spoon Once the kitchen closes, move the mussel container to the cold room for use the next day. The mussels should not be used beyond three days from production date.
FLAT TOP COOKING METHODcalamari

Ingredients

  • •100g OB Select
  • •110g heads or tubes
  • •3 half-shell mussels
  • •30ml
  • •30ml
  • •100g

Garnish

  • •1 lemon wedge

Equipment

  • Flat top grill
  • Spatula
  • Deep fryer
  • Skimmer
  • Large spoon

Method

  1. 1Grill or fry the OB Select according to the guest's choice.
  2. 2Grill or fry the according to the guest's choice.
  3. 3Prepare the mussels according to OB standards.
  4. 4Plate in a Fish & box, placing 100g in the top left corner.
  5. 5Plate the OB Select on the bottom left.
  6. 6Plate the heads/tubes on the top right.
  7. 7Plate the mussels on the bottom right.
  8. 8Spoon the over the mussels.
  9. 9Place a small sealed sauce container with the in the top right corner.
  10. 10Add a lemon wedge.
  11. 11Check the box again to ensure all items are present, prepared according to the guest's requests, and plated beautifully.

Plating

Fish & box.

Tips

  • •Online only.
  • •Ensure the is warmed up.
SOP 9 · Food Book
Fish: dust the fish on both sides in dry mix or dust with cajun spice in a separate pan, drizzle vegetable oil onto the grill, grill the fish on both sides. The reason we use a dry mix is to flavor the fish and prevent it from sticking to the grill. Dust off excess dry mix before placing on the grill. Calamari: dust the calamari with fish spice or cajun spice in a separate pan, drizzle vegetable oil onto the grill, grill the calamari turning it over to cook the calamari on all sides. These methods apply to calamari heads and steak too. Prawns: For cajun; sprinkle the flesh side of the prawn with cajun spice. Splash oil on the grill and place prawns flesh side down and cook, turn the prawn once and cook on the shell until shells are pink. For grilling; remove pre-spiced prawns from the container and place it flesh side on the grill. No need to add more oil. Cook until the flesh turns white, turn the prawn over onto the shell and cook further until the shell is pink. Salmon: drizzle a small amount of vegetable oil onto the flat top, place the fish onto the oil & grill on both sides turning over once, 2 minutes on a side. Whole fish: make 3 incisions on the side of the fish, dust the fish in dry mix lightly on both sides, shake off the excess dry mix, drizzle vegetable oil onto the grill and place the fish onto the oiled section, grill on both sides for 6 minutes = 12 minutes in total.
FRYER COOKING METHODcalamari
SOP 9 · Food Book
Hake: Place the basket into the oil, dust the hake portion in dry mix, shaking off the excess, dip into our batter mix, check that it is evenly coated, gently slide the fish into the oil. Using the strainer gently turn the fish over to allow the batter to brown on both sides. The fish is in fact steaming inside the protective layer of the batter. Fry the fish in the oil for around 4 minutes until the batter is golden. Lift the basket & allow the oil to drain off for a few seconds. Plate the fish. Calamari: Dust the calamari evenly in the dry mix, shake off the excess dry mix and place the calamari into a frying basket & lower the basket into the oil. Deep fry the calamari for around 2 minutes. the calamari should be crisp & golden on the outside, soft & cooked on the inside. Crunchy Fish Bites: dust the fish in dry mix, shaking off the excess, then dip the fish into the batter lightly and lastly into the panko crumb. Lay the coated fish bites into the frying basket & deep fry for 2-3 minutes until the coating is golden. Lift the basket from the oil & drain off the excess. Panko Zucchini: dust the zucchini with dry mix, shaking off the excess, then dip the zucchini into the batter mix, after batter dip into the crunchy panko crumb then lower the basket into the oil & gently lower the zucchini into the oil, deep fry until golden , this will take around 3-4 minutes. Lift the basket out of the oil, drain off the excess oil & serve.
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