4 raw Moreton bay bugs
Grape seed oil, for brushing
Sliced red chilli and coriander, to garnish
Juice of 1 blood orange
Juice of 1 pink grapefruit
1cm piece fresh ginger, grated finely
1 garlic clove, crushed
1/2 long red chilli, finely chopped
1 teaspoon grated palm sugar
2 tablespoons grape seed oil
1 teaspoon rice wine vinegar
Moreton Bay Bug Dressing
Juice of 2 limes
2 tablespoons grape seed oil
1/2 stick lemongrass, bruised, finely chopped
1cm piece fresh ginger, finely grated
1 garlic clove, crushed
1 tablespoon finely chopped coriander
Citrus Salad
1 blood orange, segmented
1 pink grapefruit, segmented
4 radishes, thinly sliced
1 nashi pear, thinly sliced
2 cups watercress, picked


To make salad dressing
1. Simmer all ingredients, except oil and vinegar, in a small saucepan until reduced by half. Remove from heat and transfer to a jug. Whisk in oil and vinegar. Season

1. Cut bugs in half length ways. Remove digestive tract (grey thread) running down centre of tail meat. Use a teaspoon to clean out head cavity
2. To make Moreton bay bug dressing, whisk all ingredients in a small jug. Season
3. Preheat a barbecue grill to medium-high. Brush cut-side of bugs with oil. Cook bugs, meat-side down 3 minutes. Turn and cook each side of the shell for 1 minute
4. Transfer to a plate and brush generously with dressing
5. To make the salad, combine all ingredients in a bowl. Add dressing and toss to combine
6. Serve bugs with salad. Garnish with chilli and coriander


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