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    Recipes — seafood

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    Gingered Scallops with Caramelized Pineapple Salsa

    Prep Time

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


        •   20 Clearwater Sea Scallops
        •   1 Ginger root peeled coarsely
        •   2 tbsp Pickled ginger minced fine
        •   1 cup Rice wine vinegar
        •   ¼ cup White sugar
        •   1 tbsp Honey
        •   2 Limes zest and juice
        •   1 Orange zest, sectioned and juice reserved
        •   1 cup Basmati rice
        •   100 ml Canned coconut milk
        •   1 small sweet potato peeled and minced fine
        •   350 ml water
        •   25 ml Vietnamese fish sauce
        •   2 kaffir lime leaves
        •   ½ pineapple peeled and diced small
        •   ½ red pepper
        •   1 tomato seeded and diced
        •   1 shallot minced
        •   1 bunch cilantro chiffonade (shredded fine)
        •   20 cashew nuts minced
        •   8 baby Bok Choy
        •   25 ml sesame oil
        •   50 ml peanut or sunflower oil
        •   sea salt and fresh cracked pepper
        •   1 tbsp soy reduction


    Ginger Syrup:

    1. Wash Bok Choy and reserve.
    2. Prepare ginger syrup by simmering ginger peelings and
      vinegar with sugar, honey, and orange juice until it
      becomes syrupy.
    3. Reserve in a squeeze bottle.


    1. Prepare salsa by sautéing diced pineapple over high
      heat in a non stick pan with sesame oil.
    2. Once pineapple starts to color add shallot, ginger, diced
      pepper and tomato.
    3. Cook one minute and take off heat. Stir in cilantro.
    4. Add fish sauce, lime juice and zest. Reserve warm.

    Rice: Prepare rice by rinsing rice well and cooking with water, coconut milk, sweet potato and kaffir lime leaves.  Reserve warm.


    1. Season scallops and sear in oil over high heat.
    2. Once turned and cooked for 30 seconds add 2 tbsp
      ginger syrup and immediately remove from heat.
    3. Toss to coat and place on a plate. Reserve warm.
    4. Quickly toss bok choy in a hot pan with a bit of sea salt
      and pepper.
    5. There will be enough water on the leaves from washing to steam.

    Plating: Place a bed of rice on the 4 plates and top with 5 scallops. Spoon some salsa around and place two Bok Choy beside. Garnish with soy reduction if desired.

    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/gingered-scallops-with-caramelized-pineapple-salsa/

    Chinese Hot Pot – Perfect for Social Gatherings

    The Chinese Hot Pot is a social kind of meal, often prepared for family gatherings. Many Chinese families in Malaysia opt to have this meal for their Chinese New Year reunion feast because it is a good and fun way for families to renew ties and bond during the festivities. Everyone at the table enjoys cooking and eating their food leisurely over stories and news on current life events. It is an experience not to be missed.

    Meatballs are good choices for a hot pot. You can find the recipe here. Pork or chicken may be used in place of beef.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 4



        •   2 chicken carcasses
    10 cups water (2.4 liters)
    5 leaves Napa cabbage (sliced)
    1 tbsp goji berries (rinse and soak for 10 minutes, then drained)
    Salt and pepper

    Choice or Combination of:

        •   Thinly sliced beef / pork / chicken
    Fish / shrimps / squid / scallops
    Meatballs / fish sticks / fish cakes
    Dumplings / wontons
    Tofu / tofu skin / mushrooms / eggs
    Rice noodles / glass noodles / egg noodles
    Napa cabbage / baby bok choy / choy sum / gai lan / garland chrysanthemum

    Condiments and Dipping Sauces:
        •   Soy sauce
        •   Garlic chili sauce
        •   Seafood sauce
        •   Sesame oil


    1. Bring water in a large pot to a boil. Add chicken carcasses, salt, and pepper. Reduce heat to low and simmer for 1½ hours. Skim off scum appearing on the surface.
    2. Remove chicken carcasses with a slotted spoon. Add Napa cabbage and goji berries. Simmer for another 10 minutes until Napa cabbage is very soft. Turn off heat and transfer broth to an electric fondue pot or deep skillet until about half full. Do not over fill as food will be added to the broth at the table.
    3. Set a bowl, small wire strainer, and dipping sauces for each place setting. Arrange all other ingredients into different bowls around the electric pot at the table.
    4. Bring broth to a boil. Add small portions of desired ingredients into broth and simmer till cook.
    5. Dish into individual serving bowls with slotted spoon or small wire strainer. Dip cooked food into sauces and enjoy.
    6. When cooked food have been distributed, repeat until everyone has had their fill. Top up with more broth when necessary.
    NOTES: Noodles are normally added towards the end when the broth is most flavorful after cooking all the other ingredients.

    This great family recipe is thanks to Rotin Rice Recipes at https://www.rotinrice.com/chinese-hot-pot/

    Steamed Barramundi with Asian Greens

    Prep Time

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


        •   4 x 200 gm barramundi fillets, skin on
        •   60 gm ginger, julienned
        •   3 cloves of garlic, thinly sliced
        •   6 spring onions, thinly sliced on an angle
        •   50 ml soy sauce
        •   ½ tsp sesame oil
        •   150 ml peanut oil
        •   600 gm assorted Asian green, such as bok choy, Chinese broccoli or choy sum, washed and cut roughly to the same size
        •   2 tbsp oyster sauce
        •   1 tbsp roasted sesame seeds
        •   Fried shallots, to serve


    1. Fill the bottom third of a wok with water and bring to the boil over high heat. Place fish fillets, skin-side down on greaseproof paper in a steamer basket that fits snugly in the wok, ensuring water doesn’t touch the base of the steamer. Scatter ginger and garlic over the fish, reserving 1 tsp of each to add to the Asian greens. Scatter over spring onion, seal steamer with a lid and steam fish until opaque and just cooked through (8-10 minutes).
    2. Combine the soy sauce and sesame oil in a bowl, then brush over the fish and set aside to rest while you cook the greens.
    3. Heat the peanut oil in a wok over high heat until smoking, add Asian greens, reserved ginger and reserved garlic and stir-fry until fragrant (1 minute). Add the oyster sauce and any remaining soy sauce mixture and toss to combine and greens are wilted. Scatter with sesame seeds and serve hot, topped with the steamed barramundi and scattered with coriander and fried shallots.

    This great family recipe is thanks to Lifestyle Food Recipes at https://www.lifestylefood.com.au/recipes/23200/steamed-barramundi-with-asian-greens

    Clearwater Sea Scallops with Cranberry Chutney, Celery Root and Mustard Greens

    Prep Time

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


        •   20 Clearwater Sea Scallops


        •   500 ml dry white wine
        •   250 g dried cranberries
        •   1 tbsp granulated sugar
        •   1 large shallot
        •   zest of 1 lemon & juice of ½
        •   1 tsp fresh grated ginger
        •   3 tbsp extra virgin olive oil

    Celery Root

        •   1 medium cleaned, diced celery root
        •   1 medium Yukon potato, diced (slightly smaller than celery root)
        •   250 ml 35% cream
        •   250 ml low fat milk
        •   1 tsp nutmeg
        •   ½ tsp cinnamon
        •   2 tbsp sweet butter
        •   1 tsp honey
        •   salt & white pepper

    Mustard Greens

        •   2 cups of cleaned mustard greens, stalks minced, leaves coarsely chopped
        •   8 stalks of asparagus  (blanched & pealed if large) cut in ½
        •   1 large shallot minced
        •   2 cloves garlic minced
        •   2 tsp olive oil
        •   1 tsp pommery mustard

    Red Wine Reduction

        •   500 ml red wine
        •   150 ml balsamic vinegar
        •   3 tbsp granulated sugar
        •   1 large bay leaf
        •   salt to taste



    1. Place all ingredients, except for olive oil in a small
      stainless pot.  Bring to a simmer.
    2. Cover pot with lid set ajar, cook until cranberries are
      soft & liquid has reduced by 2/3.  Let cool at room
    3. With a hand blender or food processor, lightly pulse the
      cranberry mixture.  At this point, add the olive oil,
      season with kosher salt.  Refrigerate up to 2 weeks.

    Celery Root:

    1. Place all ingredients (except for nutmeg and cinnamon)
      in a medium sized pot.  Cook until celery root &
      potatoes are tender.
    2. Place in a blender with 3 tablespoons of liquid, blend
      until smooth.  Add spices.  Adjust consistency with
      remaining liquid.
    3. Check seasoning.  Should have a thin, silky mash potato

    Mustard Greens:

    1. Over medium high heat, sauté garlic & shallot in olive
    2. When golden brown, add asparagus & mustard green
      stems.  Cook for one minute until warm.
    3. Add mustard greens pommery mustard.  Adjust

    Red Wine Reduction:

    1. Place ingredients in a pot; reduce over medium high heat by ¾.  Reserve in a warm spot.  Heat before serving.


    1. Sear 5 seasoned scallops per person over high heat (20
      in total) until golden brown on both sides but still rare in
      the center.  (One minute per side)
    2. Place on an ovenproof tray, topping each scallop with ½
      teaspoon of the cranberry chutney.  Place in 425º oven
      for 4-6 minutes.
    3. Gently heat celery root purée & mask bottom of plate.
    4. Meanwhile the mustard green are heated and
      seasoned.  Place them in the middle of celery root.
      Spread out to form a base for the scallops.
    5. Remove Scallops from oven, place on top of mustard
      greens.  Drizzle red wine reduction around perimeter of

    This great family recipe is thanks to Clearwater. Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/clearwater-sea-scallops-with-cranberry-chutney-cel/

    Huon Salmon Chowder (for winter)

    What winter be without a delicious hearty chowder?!
    Our Huon Salmon chowder will warm your insides all the way through and wrap you up like a warm hug.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   2 x 180g Huon Salmon Portions (cut into chunks)
        •   100g Bacon rashers, or one thick piece, diced
        •   1 tbsp Olive oil
        •   1 Brown onion, finely diced
        •   2 Stalks celery, finely diced
        •   2 Stalks of thyme
        •   1 litre Milk
        •   4 Floury potatoes, peeled and roughly chopped


    1. In a medium sized sauce pan, cook the diced bacon over medium heat until golden and crispy. Removed with a slotted spoon and set aside.
    2. In the saucepan there should be some rendered bacon fat, cook the salmon in this until golden, then remove and set aside. Add the olive oil to the saucepan, then cook the onion and celery gently until softened, you don’t want any colour here.
    3. Add the thyme, then pour in the milk and add the potatoes. Bring to a boil, then reduce hat and gently simmer until the potatoes are really soft and falling apart. This will thicken the soup. Flake the cooked salmon and add half of the salmon and the bacon to the soup. Set some of the crispy golden edges of the salmon aside to use as a garnish.
    4. Bring the soup to a boil, then remove from heat and serve.  Sprinkle each soup with the reserved salmon.

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