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    Recipes — Entrée

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    Fresh Huon Salmon Citrus Tartare

    Super impressive and super easy aren’t normally terms used together but this dish is the exception! A fun dish to plate up but the real pleasure is in the eating with the dish serving up just the right amount of citurs tang to really bring the salmon to life. A nice light and healthy dish, this is a great one for summer dining.

    Prep Time

        •    Prep time: 40 minutes
        •    Cook time: 2 minutes
        •    Yield: Serves 6


        •    2 Avocados
        •    2 Limes, zest
        •    Pinch Sea Salt
        •    2 Lemons, zest
        •    2 Oranges, zest
        •    1 chives, bunch
        •    1 tbsp Canola Oil
        •    1 Large red onion
        •    1 Cup Watercress
        •    1 bunch Micro herbs
        •    Pinch Cracked pepper
        •    3 Granny Smith Apples
        •    500g Huon Salmon (skin off)


    1. Using a sharp knife gently dice the salmon. This is very important as you do not want to crush the flesh, you will end up with a fish paste.

    2. Once the salmon has been diced add finely diced red onion, half a bunch of finely chopped chives, zest of the limes, oranges and lemons. Finely drizzle with half of the lemon oil and season to taste with sea salt and ground white pepper. Cover and refrigerate.

    3. Core the apples with an apple corer. Carefully slice the apple into very thin rings using a sharp knife. Dice two avocados.

    4. Place the apple rings into water with the juiced lemons' this will stop the apple turning brown while you construct the stack.

    5. Plate up. You will need either a ramekin, PVC pipe or cookie cutter to assemble the stack. Place the cookie cutter onto your selected plate then simply place a disc of apple, followed by the diced salmon, avocado then apple. Repeat these steps until you have 4-5 layers. Carefully remove the cutter and finish with micro herbs, chopped chives and baby beetroot leaves. Serve with a drizzle of canola oil, cracked black pepper and crusty bread or crackers.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/fresh-huon-salmon-citrus-tartare/

      Crunchy Asian Cucumber Watermelon Salad

      All it takes to make this super simple, totally fresh, cucumber, watermelon and red bell pepper salad is a few minutes of chopping and an easy sesame and lime-flavored Asian dressing for a totally crunchy bite.

      If you like a heavier sesame oil flavor in the dressing, add more in 1/4 teaspoon amounts to taste, but be careful because sesame oil can quickly overwhelm whatever it's added to.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 5 minutes
          •    Yield: Serves 2


          •    2 tbsps sugar
          •    Juice of 1 lime
          •    2 tbsps canola oil
          •    1/2 tsp sesame oil
          •    1/2 tsp kosher salt
          •    2 tsps grated ginger
          •    1/4 cup chopped cilantro
          •    1/3 cup rice wine vinegar
          •    1/2 red onion thinly sliced
          •    1/4 cup chopped Thai basil
          •    2 cups watermelon cut into 1/2-inch squares
          •    1 red bell pepper seeded and cut into 1-inch pieces
          •    2 cucumbers cut into 1-inch pieces and then quartered

      Place the chopped cucumbers, watermelon, red bell pepper and red onion in a large bowl. In a small bowl, whisk together the rice wine vinegar, canola oil, sugar, grated ginger, lime juice, sesame oil and kosher and add to the cucumber mixture. Toss lightly then add the fresh herbs and season with more kosher salt to taste. Refrigerate and serve.

      Scallop Ceviche

      Prep Time

          •    Cook time: 5 hours
          •    Yield: Serves 8-10


          •    1 1/2 tsps salt
         •    2 minced shallots
          •    1/3 cup lime juice
          •    1/2 minced jalapeno
          •    3/4 cup orange juice
          •    1 pound bay scallops
          •    2 diced green tomatoes

      Method: Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1 1/2 teaspoons salt in a glass bowl. Cover and chill, stirring occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.

      This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/food-network-kitchen/scallop-ceviche-recipe-2105598

          Macadamia Crusted Barramundi with Pineapple Slaw Salad

          Need a vacation? This dish will take you there. Crunchy and sweet, the tropical flavors will be sure to please everyone in the family. Serve this Macadamia Crusted Barramundi with Pineapple Slaw over coconut rice or solo. It’s a quick and satisfying meal that’s a breeze to make on a week night.

          Prep Time

              •    Prep time: 20 minutes
              •    Cook time: 16 minutes
              •    Yield: Serves 4


              •    1 egg
              •    1 lime
              •    2 tsps olive oil
              •    1/4 tsp cayenne pepper
              •    Salt and pepper, to taste
              •    3-4 pieces barramundi fillets
              •    1/2 cup panko breadcrumbs
              •    2 tbsps unsweetened coconut milk
              •    1 cup macadamia nuts, finely chopped

          For the Slaw:

              •    1 tbsp soy sauce
              •    1 tbsp sesame oil
              •    3 tbsps rice vinegar
              •    2 cups coleslaw mix
              •    1/4 cup green onion, diced
              •    1 handful chopped cilantro, stems removed
              •    1 cup canned or fresh pineapple, drained and diced


          1. Combine slaw mix, pineapple and green onion, cilantro, rice vinegar, sesame oil, soy sauce in a large bowl and set aside. Let flavors combine for about 20 minutes.

          2. Preheat the oven to 450 degrees F. Thaw the fish and rinse under cold water. Use paper towel to pat each fillet very dry.

          3. In a food processor, chop macadamia nuts until the consistency of bread crumbs. Mix together nuts, panko and cayenne pepper. In a separate small bowl whisk egg with coconut milk. Salt and pepper both sides of the barramundi fillets.

          4. Fill the bottom of a cast iron skillet with the olive oil and place on stovetop over med-high heat. Once the oil is heated up, dip fish in egg mixture then coat both sides with panko nut mixture. Place fish in hot skillet and cook 3 minutes on each side.

          5. Squeeze lime over the fillets and place cast iron skillet in the oven and bake for another 10 minutes or until firm.

          6. Once fish fillets are finished baking, plate the meal by adding a cup or two of the pineapple slaw salad to a plate and top with the macadamia crusted fish. Enjoy!

          This great family recipe is thanks to The-Better-Fish Recipes at https://www.thebetterfish.com/recipe/macadamia-crusted-barramundi-with-pineapple-slaw-salad/

          Sumac-Spiced Barramundi with Quinoa Salad

          Experience this crowd-pleasing main that will entertain your family and friends all summer long.

          Prep Time

              •    Prep time: 30 minutes
              •    Cook time: 20 minutes
              •    Yield: Serves 4


              •    2 tsps sumac
              •    Juice of 1/2 lemon
              •    1 avocado, chopped
              •    1 tbsp ground cumin
              •    2 garlic cloves, chopped
              •    2 tbsps extra virgin olive oil
              •    2 tbsps tahini (sesame paste)

          Quinoa Salad:

              •    2 tbsps olive oil
              •    2 tbsps lemon juice
              •    30g unsalted butter
              •    1 cup (190g) quinoa
              •    Seeds of 1 pomegranate
              •    2 tbsps chopped flat-leaf parsley
              •    2 tbsps olive oil, plus extra to drizzle
              •    1 cup (120g) pitted green olives, sliced
              •    1 Lebanese cucumber, cut into matchsticks
              •    4 x 180g barramundi fillets with skin on, pin-boned


          1. For the salad, cook quinoa according to packet instructions. Drain and cool completely. Whisk together lemon juice and oil, then season. Toss cooled quinoa in a bowl with dressing and remaining ingredients. Set aside.
          2. Place avocado, lemon juice, extra virgin oil, garlic, tahini, cumin and 1 teaspoon sumac in a food processor and whiz until smooth. Set aside.
          3. Season the barramundi with sea salt and freshly ground black pepper, then sprinkle with remaining sumac. Heat olive oil in a frypan over medium heat. In 2 batches, cook fish, skin-side down, for 2 minutes or until the skin is crisp. Carefully turn the fish, then add the half butter. Cook the fish, basting with melted butter, for a further 2-3 minutes until cooked through. Keep warm while you repeat with remaining fish and butter.
          4. To serve, spread a dollop of avocado puree on serving plates, then top with a barramundi fillet and a spoonful of the quinoa salad. Drizzle with a little olive oil, then serve.

          This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/sumac-spiced-barramundi-quinoa-salad/bdd560d9-8515-4ad7-9a57-4202d301f04e?current_section=recipes