• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — seafood

    Blog Menu

    Huon Salmon Lollypops

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 20


        •    500g Fresh Huon Salmon
        •    2 Spring onions
        •    1/2 White onion - minced
        •    1 Garlic Clove - minced
        •    1 tbsp Olive Oil
        •    2 tbsp Lemon juice
        •    1 tbsp Soy Sauce
        •    1/4 tsp Ginger - minced
        •    100g Japanese (kewpie) mayonnaise
        •    150g Crispy Shallots
        •    2tbsp Wasabi paste (or Freshly grated if you can get it)


    1. To make the dressing combine, white onion, garlic, olive oil, lemon juice, soy sauce, ginger and 30ml of chilly water into a bowl. Mix all ingredients and have a taste. The flavour should be tart and a little salty. Let the mixture sit for 30 minutes then taste again.
    2. Slice Huon Salmon into sushi size pieces (quite thin) and marinate in mixture for 5 minutes.
    3. Once marinated remove from dressing and using a small bamboo skewer, wrap the fish around skewer to resemble a lollypop.
    4. Squeeze some wasabi mayo on top, garnish with crispy fried shallots and spring onions. For a great looking centre piece, serve lollypops on banana leaves.

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

    Scallops Provencal

    Prep Time

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


        •    1 pound fresh bay or sea scallops
        •    Kosher salt and freshly ground black pepper
        •    All-purpose flour, for dredging
        •    4 tablespoons (1/2 stick) unsalted butter, divided
        •    1/2 cup chopped shallots (2 large)
        •    1 garlic clove, minced
        •    1/4 cup chopped fresh flat-leaf parsley leaves
        •    1/3 cup dry white wine
        •    1 lemon, cut in 1/2


    1. If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
    2. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/ina-garten/scallops-provencal-recipe-1948016

    Barramundi with Ginger and Passionfruit Sauce

    This crispy and golden Barramundi coated in a fusion of ginger, passionfruit and chilli on a bed of freshly steamed jasmine rice is your Asia with a Western twist.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 6


        •    6 x 200g wild barramundi fillets, skin scored
        •    1 1/2 tbsps lemon juice
        •    2 1/2 tbsps plain flour
        •    1 tbsp sunflower oil
        •    Steamed jasmine rice, to serve
        •    Coriander sprigs, to garnish

    Ginger & Passionfruit Sauce:

        •    1 1/2 tablespoons sunflower oil
        •    3cm piece ginger, cut into matchsticks
        •    1 white onion, thinly sliced
        •    6 garlic cloves, sliced
        •    1 small red capsicum, thinly sliced
        •   1 long red chilli, thinly sliced on the diagonal
        •    4 coriander roots (from a bunch of fresh coriander), finely chopped
        •    1 passionfruit, pulp strained to loosen, seeds returned to the juice (to give about 1 1/2 tablespoons)
        •    1/2 cup (110g) caster sugar
        •    1 tbsp oyster sauce
        •    2 tbsp fish sauce
        •    1 tbsp lemon juice


    1. Rinse the fish fillets under cold water and pat dry with a paper towel. Place the fish on a plate, then rub each fillet all over with salt and drizzle with the lemon juice. Cover and leave in the fridge for 30 minutes.
    2. Meanwhile, for the ginger and passionfruit sauce, heat the oil in a frypan over medium heat. Add the ginger and cook, stirring, for 1 minute. Add the onion and garlic, and cook, stirring, for a further 2 minutes. Add the red capsicum, chilli and coriander roots, and cook for 3 minutes or until the onion becomes transparent. Reduce the heat to low, add the passionfruit juice and cook, stirring, for 2 minutes. Add the caster sugar, oyster sauce and fish sauce, and cook, stirring, for 3 minutes until the sauce thickens. Add the lemon juice and stir to combine. Keep the sauce warm until ready to serve.
    3. Dust fish with flour. Heat oil in a large frypan over medium-high heat.
    4. In batches if necessary, cook fish skin-side down for 3 minutes or until crisp and golden. Turn and cook for a further 3 minutes or until cooked through.
    5. Divide the fish fillets among serving plates and top with the sauce. Serve with steamed jasmine rice and garnish with coriander sprigs.

    This great family recipe is thanks to Delicious Recipes at https://www.delicious.com.au/recipes/barramundi-ginger-passionfruit-sauce/65903be7-f7a9-4041-a182-6c47f16d8341?current_section=recipes

    Barramundi Power Bowls

    Barramundi Power Bowls are the perfect complement to any health regimen. They make the perfect portable lunch or weeknight supper.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


    To Roast:

        •    2 (6-oz) skinless Australis Barramundi fillets
        •    1 medium sweet potato, peeled and cut into 1/2-inch cubes
        •    large parsnips, peeled and cut into 1-inch pieces
        •    2 cups brussels sprouts, halved
        •    2 cups broccoli florets
        •    3 tsps olive oil, divided
        •    Salt and pepper to taste

    To Assemble:

        •    1 cup farro, cooked according to package directions
        •    2 cups fresh arugula
        •    2 tsps sesame seeds

    For the Teriyaki Glaze:

        •    1/2 cup teriyaki sauce
        •    1 tsp corn starch (optional)
        •    2 tsps water (optional)


    1. Heat oven to 400 degrees F. Place sweet potato, parsnips, and brussels sprouts on a large sheet pan. Drizzle with 2 teaspoons of the olive oil and add a pinch of salt and pepper, then spread veggies over the pan in a single layer.
    2. Bake veggies for 15 minutes, them pull the sheet pan out of the oven. The veggies should look slightly cooked, but should not yet be browned.
    3. Use tongs or a spatula to move the veggies towards the sides of the sheet pan to make room for the fish and broccoli.
    4. Place the barramundi on the sheet pan and top with a spoonful of teriyaki glaze (recipe below). Reserve the remaining glaze for later.
    5. Add broccoli to sheet pan. Drizzle with remaining olive oil and sprinkle with salt and pepper.
    6. Return pan to oven and bake 12-17 minutes more until barramundi has cooked through and veggies are lightly browned. When it’s cooked, barramundi will turn bright white and will flake easily with a fork.
    7. Divide cooked farro between four shallow bowls. Top each bowl with roasted veggies and half of a barramundi fillet. Drizzle each bowl with a spoonful of the remaining teriyaki glaze.
    8. Top barramundi fillets with a sprinkle of sesame seeds.
    9. Serve power bowls immediately or let cool completely and store in an airtight container in the fridge for later in the week. Bowls will be good in the fridge for up to 3-4 days.
    10. For this recipe, you want your teriyaki glaze to be relatively thick so that it stays on the fish. In a small saucepan, heat your thin teriyaki sauce until it’s barely simmering (if your teriyaki sauce is already quite thick, you can skip these steps and use it as-is).
    11. In a separate small bowl, whisk corn starch and water together.
    12. Drizzle the corn starch mixture into the teriyaki sauce a bit at at time, whisking constantly, until sauce has thickened slightly. Remove from heat and set aside. Don’t worry if it still looks a little thin – it will thicken more as it cools!


        •    Store-bought teriyaki sauce varies in consistency. If your sauce is already at a thick, glaze-like consistency, you may not need to thicken it further, and you can just use it as-is. If your sauce is quite thin to begin with, follow the directions to thicken it with corn starch. If your teriyaki sauce thickens too much, you can thin it back out with a splash of water.

        •    Chop your vegetables into uniformly-sized pieces to help them cook evenly.

        •    These bowls are great hot or cold—eat them hot out of the oven for dinner, and put leftovers in a storage container for easy lunches during the week!

        •    Use any veggies you have on hand here—carrots, zucchini, radishes, cauliflower, and cherry tomatoes are all delicious when roasted! You can also swap kale or spinach for the arugula.

        •    Cook the farro while the veggies are roasting, or make it in advance and store it in an airtight container in the fridge until you’re ready to use it.

        •    Use rice or quinoa in place of the farro if you like.

    This great family recipe is thanks to The-Better-Fish Recipes at https://www.thebetterfish.com/recipe/barramundi-power-bowls/

    Sea Scallop Risotto

    Fear not, for you, too, can make creamy risotto at home (we recommend the Italian short-grain Arborio rice). When cooking the scallops, pat dry beforehand, add to a smoking hot cast-iron pan, and avoid flipping until the flesh is opaque and caramelized, tender perfection is achieved.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4


        •    4 ½ cups chicken stock
        •    ¼ cup olive oil, divided
        •    2 tbsps unsalted butter, divided
        •    12 ounces leeks, white and light green parts only, diced (about 2½ cups)
        •    2 garlic cloves, minced
        •    1 ½ cups uncooked Arborio rice
        •    3 thyme sprigs
        •    ¾ cup dry white wine
        •    2 tsps kosher salt, divided
        •    3 ounces Parmigiano-Reggiano cheese, grated (about ¾ cup)
        •    1 ½ tsps lemon zest plus 1 tsp. fresh juice (from 1 lemon)
        •    12 large sea scallops, patted dry, at room temperature (about 1 lb.)
        •    2 tsps chopped fresh tarragon


    1. Heat chicken stock in a saucepan over medium-high until steaming but not boiling; reduce heat to low to keep warm.
    2. Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a medium saucepan over medium-high. Add leeks and garlic; cook, stirring often, until tender, 5 to 7 minutes. Stir in rice and thyme; cook, stirring until coated, 1 to 2 minutes. Add wine; cook, stirring constantly, until absorbed, about 1 minute. Add 2 cups of the warm stock and 1 teaspoon of the salt to rice mixture. Cook, stirring often, with a wooden spoon or rubber spatula, until almost absorbed, about 10 minutes. Continue adding remaining warm stock, about 1 cup at a time, stirring constantly until most of the liquid has absorbed between additions, about 25 minutes total. Rice should be tender and saucy. Remove and discard thyme.
    3. Remove from heat, and stir in Parmigiano- Reggiano, lemon zest, lemon juice, and remaining 1 tablespoon butter. Set aside.
    4. Heat remaining 2 tablespoons oil in a large cast-iron or stainless steel skillet over high. Sprinkle scallops with remaining 1 teaspoon salt, and place in hot oil, leaving space between each one. Using a spatula, press each scallop lightly to ensure good contact with skillet. Cook scallops until well browned, 1 to 2 minutes on each side. Transfer to a plate.
    5. Stir fresh tarragon into risotto; spoon into 4 shallow bowls. Top with 3 scallops each, and serve immediately.

    This great family recipe is thanks to Coastal-Living Recipes at https://www.coastalliving.com/recipe/sea-scallop-risotto