If you're not a fan of turkey, you don't have to force yourself to have them just because it's Christmas! Seafood is always a great idea for celebrations because they're easy to prepare and easy to scale up and down according to your guest list. Here's our list of Christmas dish ideas that may be more palatable and manageable (without having to eat leftovers for days after Christmas Day).
1. Baked salmon in foil
Photo credits: Well plated by Erin
2. Littleneck Clams with spaghetti
Photo credits: Westhaven/ NZ Cockle
Yet another easy dish that is presentable, easy to put together and guaranteed to be popular. Check out the recipe here (we've tried it, it's really yummy). Get your clams from here. Best thing about frozen clams is that they come already cleaned and are quick to thaw, reducing prep time tremendously.
3. Broiled/ Grilled Hamachi Collar
Photo credits: Madeleine Hill/ Andrew Zimmern
Hamachi collars are still getting discovered by households in Singapore but those who've discovered it swear by it and always have a pack or two in their freezer. Collars of big fishes are wonderfully oily, soft, and easy to eat. Get the recipe here and get the hamachi collars here!
4. Spot Prawn Cocktail
Photo credits: Zagat
Wild Canadian spot prawns are naturally sweet and we can't find a better choice of prawns for the traditional retro style prawn cocktail. Quickly poach these prawns (no more than 2 minutes), peel them, and serve them on top of iceberg lettuce in a wine or martini glass. Drench them with Marie Rose Sauce or serve separately on the side. We like this easy recipe for this dish.
5. Grilled Tiger Prawns
Photo credits: Abigail
Take a leaf out of the Aussies' book, they've made grilling prawns a Christmas tradition! Yes, why not take your Christmas meal al fresco if the weather is good? Our large wild tiger prawns taste really good both grilled and baked.
6. Grilled Octopus Legs
Grilled octopus is really popular in restaurants now and will be a sure hit with your guests. One of the most popular way to prepare octopus is by throwing it on the grill as the char really brings out the sweet, chewy texture if the octopus. The key thing to note before throwing it on the grill is that you should tenderise it first by gently boiling it for 20 minutes, or even better, sous vide it for 5 hours. Finish it up on a searing hot grill and dress it with aioli, smoked paprika or whatever you fancy.