Salt and lemon, it’s time to step aside. The modern seafood kitchen demands a much more enticing array of flavours outside of a squeeze and a sear. Welcome to The Marinade Cabinet, your passport to the most compelling flavour bases found across the globe. These aren’t your average olive oil-garlic numbers. We’re talking verdant mojo verdes, punchy calamansi-soy elixirs and yuzu miso glazes that bring umami and a sunlit acidity to the front row.
This is your culinary surfboard where each marinade is a different wave breaking against a different shore. They’re built for versatility, from a firm white fish, a slab of grilled eggplant or a tray of King prawns. Bright, bold blends that enhance every dish.
Mojo Verde – Canary Islands, Spain
This is a zesty green sauce from the volcanic isles off the coast of Morocco. A Mediterranean-Latin hybrid that lives for seafood, it’s Spain’s answer to salsa verde, but looser, livelier and ready to flirt with anything that swims.
The make: Blitz fresh coriander (stems and all), flat-leaf parsley, garlic, green capsicum, cumin seeds, sherry vinegar, a generous glug of olive oil and a touch of sea salt. Measure with your heart, but it should be vibrant and slightly spicy, emulsified just enough to cling.
Pairs best with: Charred octopus, grilled prawns and even wood-roasted cauliflower. For the best results use it as a marinade pre-grill, then reserve some as a finishing drizzle. Double the flavour, double the flair.
Calamansi-soy – Philippines
Dangerously addictive, this bright and fragrant Filipino staple takes the deep, savouriness of soy and hits it with a squeeze of calamansi (a tiny, citrusy powerhouse native to Southeast Asia). It’s a delightful cross between the acidity of lime and the floral notes of mandarin.
The make: Combine soy sauce, calamansi juice, minced garlic, birdseye chilli and a sprinkle of brown sugar. If you can’t find calamansi juice, you can combine some lime and mandarin juice as a substitute. Once combined, let it all mellow for about 10 minutes.
Pairs best with: Milkfish, grilled mackerel or soft-shelled crab. This truly shines as a post-grill dipping sauce. The sweet-salty-sour trifecta brings a great balance to fatty or oily seafood.
Chimichurri del Mar – Argentina
A coastal twist on an Argentinian staple, what is typically a meaty, garlicky and robust flavour house is lightened up for coastal fare. Less oregano, more citrus. Less beefy swagger, more zesty finesse.
The make: Parsley, garlic, red chilli, lemon zest, white wine vinegar, olive oil. Then add chopped shallot and a dash of fish sauce (yes, do it). If you want a slightly aniseed flair, some chopped fennel fronds really bring some life. Stir vigorously, but don’t blend. It should be textured and rustic.
Paris best with: Swordfish steaks, BBQ calamari and grilled asparagus. This chimichurri won’t overpower, instead it lifts and wakes up the flavours. Ideal for when you’re entertaining and want a sauce that works just as well on seafood as it does on your veg sides.
Yuzu Miso Glaze – Japan
Yuzu is the darling of modern Japanese-Australian cuisine. Tart, fragrant and elusive. Marry it with the deep umami flavours of miso and you’ve got a marinade that is subtle and nuanced. This comes with a warning, you’ll be hooked.
The make: Mix white miso paste, mirin, yuzu juice, a sprinkle of sugar and a whisper of sesame oil. Whisk until glossy and smooth. Now, it is a delicate marinade, so it’s best to brush it on midway through grilling to avoid burning. If you’re using it as a marinade, go no longer than 30 minutes. Miso’s salt content works quickly.
Pairs best with: Grilled Patagonian toothfish, oyster mushrooms and even grilled corn. The caramelisation from the sugars plays so well with the richness of the miso and the bright yuzu lift. Think modern izakaya meets Bondi.
While these marinades come from across the globe, they share a few common principles:
- Balance is everything: Acid and oil need to meet in the
middle. Too much acid and you’ll start cooking the protein (hello ceviche). Not
enough and the flavours fall flat.
- Fresh is best: When it comes to the herbs, fresh is a
non-negotiable. Dried herbs don’t belong here, you want lift and texture. Not
dust.
- Time is an ingredient: Seafood is a delicate protein. 15-30 minutes of marinade is usually enough. Any longer and you risk breaking down
the protein strands, creating mush.
- Keep some aside: Always hold some marinade back until the end. A second splash post-cooking adds gloss and amplifies the flavours.
In the right hands, marinades make a meal. Keeping your marinade cabinet well stocked isn’t about being exotic for the sake of it. It’s about keeping a solid repertoire of global flavours that are quick and easy, enhancing the character of any dish.
The best food doesn’t shout. It hums, it lingers, it reminds you where it came from. Even if you’ve never been. Take a tour of the world from your own kitchen.
