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    Recipes — kid friendly

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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


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


        •   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


    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

    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


        •   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


    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/

    Breakfast Sausage with Red-Pepper Gravy

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6


        •   1 tablespoon extra-virgin olive oil
        •   1 pound breakfast sausage
        •   3 scallions, sliced, white and green parts separated
        •   1 red bell pepper, diced
        •   Kosher salt and freshly ground pepper
        •   1 tablespoon flour
        •   1 clove garlic, minced
        •   1/2 teaspoon Worcestershire sauce
        •   1/8 teaspoon ground allspice
        •   3/4 cup low-sodium chicken broth
        •   1 1/4 cups milk


    1. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove the sausage to a plate and pour off all but 2 tablespoons drippings.
    2. Add the scallion whites to the skillet along with the bell pepper, 1/4 teaspoon salt, and pepper to taste; cook, stirring, until soft, about 5 minutes. Add the flour, reduce the heat to medium and cook, stirring, about 2 minutes. Add the garlic, Worcestershire sauce, allspice, chicken broth and milk. Bring to a simmer and cook until thickened, about 6 minutes. Add the scallion greens and season with salt and pepper
    3. Divide the sausage among plates and top with the gravy.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/photos/top-sausage-recipes#item-7

    Pasta with Barramundi, Fennel & Lemon

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   80ml (1/3 cup) olive oil
        •   3 cloves garlic, crushed
        •   1 teaspoon sweet paprika
        •   1/2 teaspoon smoked paprika
        •   700g piece barramundi fillet
        •   500g casarecce or other short pasta (see note)
        •   50g butter
        •   5 anchovy fillets, finely chopped
        •   1 red onion, finely chopped
        •   1 long red chilli, seeded, finely chopped
        •   1 bulb baby fennel, trimmed, thinly shaved, fronds reserved
        •   1 lemon, zested, juiced
        •   80g (1/2 cup) pine nuts, roasted, finely chopped


    1. Preheat oven to 200°C. Line a large oven tray with baking paper. Whisk 2 tablespoons oil, garlic and all paprika in a small bowl. Place fish, skin-side down, on tray, brush with oil mixture, then season with salt and pepper. Bake for 20 minutes or until just cooked. Cool for 15 minutes, then, using your hands, flake fish into 3cm pieces.
    2. Meanwhile, cook pasta in a saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 60ml (1/4 cup) cooking water.
    3. Heat butter and remaining 2 tablespoons oil in a large, heavy-based frying pan over high heat. Add anchovies and onion, and cook, stirring occasionally, for 5 minutes or until onion is soft and anchovies have broken down. Stir in chilli, pasta and reserved cooking water, then remove from heat. Add fish, fennel, lemon zest and juice, and pine nuts. Season and toss well to combine.
    4. Divide pasta among bowls. Scatter with reserved fennel fronds to serve.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pasta-barramundi-fennel-lemon/25b39a8c-5a1c-4a54-894c-88b118eaa7ff

      Easy Meatballs

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 40 minutes
          •    Yield: Serves 4


          •  1 lb lean (at least 80%) ground beef
      1/2 cup Progresso™ Italian-style bread crumbs
      1/4 cup milk
      1/2 teaspoon salt
      1/2 teaspoon Worcestershire sauce
      1/4 teaspoon pepper
      1 small onion, finely chopped (1/4 cup)
      1 egg


      1. Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
      2. In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
      3. Bake uncovered 18 to 22 minutes or until temperature reaches 165°F and no longer pink in center.


          •    Instead of cooking the meatballs in the oven, drop them carefully into a wide, deep pot of marinara sauce. Gently simmer the sauce, partially covered, until the meatballs are cooked completely.

          •    For evenly-sized meatballs that will cook in the same amount of time, pat the meat mixture into a 6x4-inch square. Cut into 24 squares. Roll each square into a ball.

          •    Mix things up by substituting 1 pound lean ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) Bake until no longer pink in center and thermometer inserted in center reads 165°F.

      This great family recipe is thanks to Betty Crocker. Recipes at https://www.bettycrocker.com/recipes/easy-meatballs/2959910f-1b27-438a-9085-d40b1950db20