Red Hot Cod’s BBQ Occy Recipe

Simon Scott lives and breathes the ocean. Born and raised on the Gold Coast, Simon’s a keen surfer and fisherman. When he’s not out on the ocean, he’s in the kitchen cooking the catch.

So, it’s understandable that when he and his wife Buffie opened a seafood shop in Burleigh it would be within sight of the ocean.

It’s the point of difference in Red Hot Cod: sourcing all Australasian seafood, all wild caught except the salmon, which is Tassie farmed, and hand-making the sides fresh each day.

“I source our seafood from Ballina to Broome; wherever they have the freshest catch that I want,” he tells us, “and that includes oysters, prawns and octopus.”

They’re out the door before you can blink: daily lunch specials of $5 fish and chips, a large piece of lightly battered NZ cod with a side of hand cut chips, thank you very much!

All day dining is your choice of fresh fish, how it’s cooked (including GF batter), and additions. With poke bowls, Indo street food and burgers on the menu, there’s a load of choice.

Hardly any wonder that Red Hot Cod has been voted Burleigh’s #1 spot for fish and chips, scoring in the Top 10 on the Gold Coast!

Scott shares with us his recipe for fresh BBQ octopus, a must for Sunday sessions:

Fresh Barbequed OCCY

800 gm fresh local octopus

100 ml white wine

100 ml white vinegar

1 tsp white pepper

1 tsp fennel seeds roasted

4 tsp brown sugar

1 bay leaf

1 squirt of hoisin sauce

2 squirts kecap manis

Method:

Clean fresh OCCY by cutting in quarters vertically through the hood and rinse well.

Place all ingredients into a small saucepan except the sauces and bring to the boil then simmer gently until tender.

Remove OCCY from liquid and dry.

Toss OCCY in the hoisin and kecap manis (sweet soy) and place on hot BBQ until charred and crispy.

Add a little sea salt and serve with a cold glass of Savvy B or Pinot Gris.

Red Hot Cod, 1716 Gold Coast Highway, Burleigh Heads Ph: 07 5607 0084

Read our review of Red Hot Cod here.

NOTE: This article was published in The Sun newspaper on 19 September 2018.

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