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    Recipes — easy to cook

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    Seared Pork Chops with Poblano Peperonata

    A sautéed mix of peppers spiked with vinegar adds instant interest to the pork. We use a tricolored peperonata, a sautéed mix of peppers spiked with vinegar, for the pork chops, and cook the vegetables until just slightly firm for great texture. Skip the poblano and use just the bell peppers if you like. Serve the pork chops with steamed rice or canned black beans simmered with a little onion, garlic, and smoked paprika.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   5 teaspoons olive oil, divided
        •   4 (6-oz.) bone-in center-cut pork loin chops
        •   3/4 teaspoon kosher salt, divided
        •   1/2 teaspoon black pepper
        •   1 cup sliced red onion
        •   5 garlic cloves, thinly sliced
        •   1 poblano chile, seeded and thinly sliced (about 3/4 cup)
        •   1 red bell pepper, seeded and thinly sliced (about 1 1/2 cups)
        •   1 yellow bell pepper, seeded and thinly sliced (about 1 1/2 cups)
        •   3 tablespoons chopped fresh flat-leaf parsley
        •   3 tablespoons red wine vinegar
        •   2 tablespoons capers, rinsed and drained
        •   1/4 teaspoon crushed red pepper

    Method

    1. Heat 1 1/2 teaspoons oil in a large skillet over high. Sprinkle pork with 1/2 teaspoon salt and black pepper. Cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
    2. Reduce heat to medium-high. Add remaining 3 1/2 teaspoons oil, onion, garlic, poblano, and bell peppers to pan; cook 4 minutes or until tender, stirring occasionally. Increase heat to high. Stir in remaining 1/4 teaspoon salt, parsley, and remaining ingredients; cook 1 minute or until liquid is reduced by half. Serve pepper mixture with pork.



    This great family recipe is thanks to CookingLight Recipes at https://www.cookinglight.com/recipes/seared-pork-chops-poblano-peperonata

    Easy Huon Smoked Salmon Eggs Benedict

    Hollandaise Sauce is a bit of effort on a Sunday morning, so we’ve come up with a lighter, cheats version. But with plenty of delicious Huon Smoked Salmon, it still makes for a decadent Sunday brunch.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •   300g Premium Cold Smoked Huon Salmon
        •   4 English Muffin, toasted and spread thickly with butter
        •   4 Free range eggs
        •   4 Cups English Spinach, wilted
        •   1/2 Cup Crème Fraiche
        •   Squeeze of lemon juice to taste
        •   To serve, snipped chives

    Method

    1. In a small bowl combine crème fraiche and 2 teaspoons lemon juice and stir to combine. Season to taste.
    2. Fill a large saucepan until 8cm deep with cold water. Bring to the boil over medium heat. Reduce heat to a simmer and crack 1 egg into water and cook for 3 minutes. Remove with a slotted spoon. Drain on paper towel. Keep warm while you cook the remaining eggs.
    3. To assemble, place two muffins each on four serving plates, arrange spinach and Huon Premium Smoked Salmon. Top with a poached egg, then a drizzle of crème fraiche mix, top with chives if desired and serve at once.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/easy-huon-smoked-salmon-eggs-benedict/

    Easy Chili Lime Fish Tacos with Peach Salsa

    Last year I went to something called the Sustainable Seafood Blog Conference – because, yes, my whole life is a parody sometimes – and it actually totally blew my mind. I learned so much about seafood, sustainable practices for both wild caught and ocean-farmed fish, and how to be a better consumer when it comes to buying seafood.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2

    Ingredients

    For Chilli Lime Fish:

        •  3 tablespoons butter, melted
        • 
    1 lime, juiced
        • 
    1 teaspoon chili powder
        • 
    1/2 teaspoon garlic powder
        • 
    1/2 teaspoon sea salt
        • 
    12 ounces barramundi, skinless

    For Peach Salsa:

        •  1 peach, chopped
        • 
    1/4 cup cilantro leaves, roughly chopped
        • 
    1/4 cup red onion, minced
        • 
    half a jalapeno pepper, seeded and minced
        • 
    lime juice and sea salt to taste

    For Other Taco Essentials:

        •  corn tortillas
        •  mayo for a quick sauce
        • 
    avocado, lime, or other toppings

    Method

    For Chilli Lime Fish: Defrost the fish by soaking it in the packaging in cold water for about 15 minutes. Preheat the oven to 400 degrees F. Whisk the butter, lime juice, chili powder, garlic powder, and salt together. Place the fish in a small oven-safe dish, pour sauce over the top, and bake for 15 minutes. Remove fish from the oven, flake into small pieces, and toss with any sauce left in the pan. Bake for another 5 minutes so the sauce soaks into the fish.

    For Peach Salsa: Toss all ingredients together.

    For Tacos: Assemble, layer, load it up, squeeze more lime over the top, and DEVOUR.

    NOTES: For a nice quick little sauce, reserve 1-2 tablespoons of the chili lime sauce and mix with mayo or sour cream. Drizzle this sauce over the top of your tacos.



    This great family recipe is thanks to The Better Fish Recipes at https://www.thebetterfish.com/recipe/easy-chili-lime-fish-tacos-pinch-of-yum/

    Toasted Coconut White Fish with Pomegranate Salsa

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2-4

    Ingredients

        •   4 pieces of barramundi fillets
        •   1/2 teaspoon salt
        •   1/2 teaspoon pepper
        •   1 lemon, cut in half
        •   3 tablespoons coconut oil
        •   1/3 cup unsweetened shredded coconut

    For Salsa:

        •   1 tomato, chopped
        •   1/2 red onion, finely diced
        •   1/2 cup pomegranate arils
        •   1/4 cup fresh cilantro, chopped
        •   the juice of 1/2 lime
        •   the juice of 1/2 orange
        •   1/4 teaspoon salt

    Method

    For Fish:

    1. To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4-5 minutes. As soon as mine starts to turn golden, I use a wooden spoon and toss continuously until it’s evenly toasted. Set aside.
    2. Season fish fillets on both sides with salt, pepper and lemon juice. Heat a large nonstick skillet over medium to medium-high heat and add coconut oil. Once the oil is completely melted, add fish fillets and cook until the edges are opaque, about 3-4 minutes. Using a spatula, gently flip the fish. Immediately cover in half of the toasted coconut mixture, and as the fish cooks the coconut will somewhat “adhere” to it. Once the fish fillets is easily flaked with a fork, remove it from the skillet and top with the remaining toasted coconut if desired. Serve with pomegranate salsa on top!

    For Salsa: Combine all ingredients together and mix! Can be stored in the fridge for 2-3 days.



    This great family recipe is thanks to How Sweet Eats Recipes at https://www.howsweeteats.com/2013/01/toasted-coconut-tilapia-with-pomegranate-salsa/

      Baked Fish with Lemon Cream Sauce

      Dinner made real easy: on the table in 15 minutes, this Baked Fish with Lemon Cream Sauce is all made in ONE baking dish! Yup, just throw it all in one pan, bake it, and you end up with a tender juicy fish in a creamy lemon sauce.

      The sauce is especially delish because the juices of the fish mingles in with it while it’s baking. It’s like a sauce made with the best stock ever!

      A fantastic quick-fix dinner - baked fish in a lemon cream sauce, all made in ONE PAN! Don't let the short ingredient list fool you, this tastes so good! The key to the tasty sauce is the fish juices that leeches out while baking and is essentially the broth for the sauce!

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 4

      Ingredients

          •   4 x 150- 180g / 5 - 6 oz fish fillets , about 1.5cm / 1/2" thick, skinless and boneless
          •   50 g / 4 tbsp unsalted butter
          •   1/4 cup heavy / thickened cream
          •   1 - 2 garlic cloves , minced
          •   1 tbsp Dijon mustard
          •   1 1/2 tbsp lemon juice
          •   Salt & pepper
          •   1 1/2 tbsp finely chopped shallots / scallions , white part only
          •   Fresh parsley and lemon slices , to serve

      Method

      1. Preheat oven to 200C / 390F (all ovens).
      2. Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video below recipe or photos in post. Sprinkle both sides of fish with salt and pepper.
      3. Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
      4. Sprinkle fish with shallots, then pour over sauce.
      5. Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

      NOTES:

      1. Any fillets about 1.5cm / 1/2" thick will work great with this. I have only tested this with thinnish fillets, like the Silver Dory (I think!) pictured that are quick to cook in the oven. I haven't tested it with thicker fillets like salmon - query whether the longer cook time and more space around the fish in the baking dish means more liquid required for the sauce.
        If you use thawed frozen fish, PAT DRY with paper towels to remove as much excess water as possible. Chances are, your sauce will be a little thin for your liking because frozen fish drops so much more liquid than fresh - see Note 4 for how to fix this. Or use a larger roasting pan - a metal one: heats up faster, and more exposed space between fish = faster sauce evaporation.
      2. If you want to go healthier, the cream can be substituted with evaporated milk. If swapping with light cream, increase mustard by 2 tsp.
      3. A little sprinkle of finely chopped scallions / shallots (or eschallots or even onions) really adds a little something-something to the sauce. But this can be omitted.
      4. This sauce is not intended to be thick and gravy-like. It is a light lemon cream sauce, suited to fish. However, it should not be watery. The actual sauce consistency will differ depending on the fish that you use - different fish drop different amounts of water while baking. If you really want to thicken the sauce, just take the fish out of the baking dish and return the pan to the oven for a few minutes. Without the fish, the sauce will thicken quickly so keep an eye on it!
      5. Nutrition per serving, assuming 180g/6 oz white fish fillets like John Dory/Tilapia are used and that all sauce is consumed.



      This great family recipe is thanks to RecipeTin Eats Recipes at https://www.recipetineats.com/baked-fish-with-lemon-cream-sauce/