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    Recipes — hong kong

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    Pan-fried barramundi

    A delicious, fresh barramundi recipe from the owner of Bondi Seafood and Chiswick, Matt Moran.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •   1 green zucchini
        •   2 yellow zucchini or squash
        •   ¼ bunch mint leaves (reserve some for garnish)
        •   ¼ bunch parsley leaves
        •   4 baby zucchini flowers

    Dressing:

        •   ½ clove garlic, thinly sliced
        •   zest and juice of 1 lemon (reserve some for garnish)
        •   100 ml olive oil
        •   4 x 180g ocean barramundi fillets, skin on (I use Cone Bay barramundi)
        •   1 tbsp olive oil
        •   sea salt flakes and pepper
        •   1 tbsp vegetable or grapeseed oil for pan frying
        •   80g butter, diced
        •   ¼ bunch dill, picked into sprigs

    Method

    1. Using a mandolin, shave the zucchini (or squash) into long thin strips, and place in a bowl with the mint and parsley, garlic, lemon zest, juice and oil. Set aside un-tossed.
    2. Pat the fillets dry with a paper towel and, using a sharp knife, lightly score the skin enough to go through the skin but not cut into the flesh.
    3. In a heavy-based frying pan on a medium to high heat, add a tablespoon of grapeseed or vegetable oil and, after a few seconds, place the fillets in the pan, skin-side down. Use a fish slice or spatula to press the fillets at to the pan to avoid the fillets curling. After 2–3 minutes, or when the skin is crisp and golden, season with salt and flip the fillets. Add butter, as it melts and browns, baste the fish constantly and cook the other side for a further 2 minutes or until just cooked. Squeeze over lemon juice and swirl to combine. Remove the fillets from the pan and set aside.
    4. Toss the zucchini and season to taste with salt and freshly ground black pepper. Arrange the salad on the four plates with the fish fillets, and garnish with the dill sprigs and a squeeze of fresh lemon.



    This great family recipe is thanks to Lifestyle Food Recipes at https://www.lifestylefood.com.au/recipes/26402/pan-fried-barramundi

    Duck Ham

    If you want to try curing your own meat, this salted duck breast is easy, flavourful and will make you feel like a true kitchen pro.

    Prep Time

        •    Prep time: 30 minutes (staggered over 3 days, no cook)
        •    Yield: Serves 4

    Ingredients

        •   small handful fresh thyme
        •   1 tsp black peppercorns
        •   2 cloves
        •   1 garlic clove
        •   1 dried bay leaf, roughly crushed
        •   200g flaky sea salt
        •   200g golden caster sugar
        •   1 large meaty duck breast (about 250g)

    Method

    1. Using a pestle and mortar, roughly crush the thyme, peppercorns, cloves, garlic and bay. Tip into a bowl with the salt and sugar, and mix everything together thoroughly. Lightly score the skin on the breast in a criss-cross pattern.
    2. Scatter about a third of the salt mixture into a container that will hold the duck breast snugly. Lay the duck, flesh-side down, on the salt and cover with the remaining mixture. Cover tightly with cling film or a lid and leave in the fridge for 3 days.
    3. Remove the duck from the mixture, rinse under cold water, then dry well with kitchen paper. The ham is now ready to thinly slice and serve on its own or in a salad. Wrapped in cling film, it will keep in the fridge for up to 1 month.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/duck-ham

    Hot Smoked Huon Salmon Rolls

    Forget the traditional hot dog, Huon Wood Roasted Salmon makes this fast footy food at its finest.

    Prep Time

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

    Ingredients

        •   2 x 150g Huon Wood Roasted Salmon
        •   1 celery stalk, finely chopped
        •   1 Cup Mayonnaise
        •   2 Tbsp lemon juice
        •   1 tbsp Chopped fresh chives
        •   4 Hot dog buns
        •   2 Tbsp Butter at room temperature
        •   Crisps to serve

    Method

    1. Mix the salmon, celery, mayo, lemon juice and chives together in a bowl.
    2. Heat a large frypan over medium heat. Cut off the long edges of the hot dog buns to create a flat side. Spread with butter then toast each side in the frypan. Split the top and fill with Huon Salmon mix. Serve with some hand cooked crisps on the side.



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

    Chicken Madeira – Cheesecake Factory Copycat

    Juicy chicken and mushrooms in creamy sauce under melty cheese... This creamy Chicken Madeira is a copycat recipe of the most popular dish at the Cheesecake Factory.

    Juicy chicken and mushrooms in a madeira cream sauce under melty cheese and asparagus… all you need is mashed potatoes to go with it. This creamy Chicken Madeira is  one of the most popular menu item at the Cheesecake Factory. It is popular for good reason! We love recreating our favorite restaurant copycat recipes like this one from Olive Garden!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •  1 lb Chicken Breasts (2 large) , halved lengthwise and pounded to an even 1/4" thickness
        • 
    1 lb asparagus blanched*
        • 
    3/4 tsp sea salt, divided and black pepper to taste
        • 
    3 Tbsp Unsalted Butter divided
        • 
    2 Tbsp Olive Oil divided
        • 
    16 oz button mushrooms thickly sliced
        • 
    1 small or 1/2 medium yellow onion finely diced
        • 
    2 large garlic cloves minced
        • 
    2 Tbsp fresh parsley finely chopped, plus to garnish
        • 
    1 1/2 cups Madeira Wine sweet white wine*
        • 
    1 1/2 cups low sodium beef stock or broth
        • 
    1/2 cup Whipping Cream heavy or regular
        • 
    1 cup mozzarella cheese shredded

    Method

    1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
    2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
    3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
    4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
    5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.

    NOTE: * Found at the liquor and wine store - not carried in most grocery stores. $6 bottle.



    This great family recipe is thanks to Natashas Kitchen Recipes at https://natashaskitchen.com/chicken-madeira-recipe/?

    Sea Scallop Truffled Ratatouille and Clementine Beurre Blanc

    Prep Time

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

    Ingredients

        •   1 U10 Sea Scallop
        •   2 tbsp Truffled ratatouille
        •   3 Clementine segments
        •   3 tbsp Citrus beurre blanc
        •   1 tsp Olive oil
        •   1 tsp Unsalted butter
        •   ½ tsp Chopped chives
        •   Chervil Leaves

    Truffled Ratatouille

    Small Dice of the following vegetables:

        •   1 Eggplant
        •   1 Red pepper
        •   1 Yellow pepper
        •   1 Fennel bulb
        •   1 Yellow squash
        •   1 Zucchini
        •   1 Bunch Asparagus
        •   2 tbsp Tomato paste
        •   4 tbsp Basil chiffonade
        •   1.5 tbsp Chopped truffles
        •   1 cup Olive oil/as needed

    Clementine Beurre Blanc

        •   1 tbsp minced Shallots
        •   1 tbsp Thyme
        •   1 tbsp Olive oil
        •   3 oz White wine
        •   3 oz Heavy cream
        •   4 tbsp Unsalted butter
        •   1 tsp Lemon Juice
        •   2 tbsp Clementine juice
        •   1 tsp Clementine zest
        •   1 tbsp Chopped Tarragon leaves

    Method

    1. Sear sea scallop in olive oil and butter until slightly
      browned on each side.
    2. Lay warmed ratatouille in center of plate
    3. Place scallop on top of ratatouille.
    4. Drizzle beurre blanc around plate.

    Truffled Ratatouille

    1. Sauté vegetables separately in olive oil.
    2. When all cooked, combine in a large pot.
    3. Add tomato paste, 1 ounce of water and orange juice.
    4. Cook out tomato paste.
    5. Add basil and truffles.

    Clementine Beurre Blanc

    1. Sweat shallots, thyme and citrus zest.
    2. Add citrus juice and white wine.
    3. Season with salt and pepper and reduce to sec.
    4. Add tarragon and heavy cream and reduce by half.
    5. Strain through a china cap, finish with butter and
      season to taste.

    Plating

    1. Arrange Clementine segments and chervil leaves around plate.
    2. Add chopped chives to scallop and serve.



    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/sea-scallop-truffled-ratatouille-and-clementine-be/