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    Recipes — fish

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    Baked Huon Salmon in Spiced Yoghurt

    A quick midweek meal – serve this with steamed rice and chopped mint.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    250g greek yoghurt
        •    2 tbsps lemon juice
        •    2 tsps ground cumin

        •    1/2 tsp black pepper
        •    2 tbsps ground coriander
        •    Inch size piece of fresh ginger, grated
        •    4 Fresh Huon Salmon portions, skin off
        •    Sliced green chilli and extra lemon wedges


    1. Preheat oven to 180°C. Line a baking tray with paper.
    2. In a bowl mix yoghurt, lemon, ginger and spices.
    3. Dunk each piece of Huon Salmon to coat in yoghurt mix and place onto baking tray.
    4. Bake for 20 minutes. Garnish with green chillies.
    5. Serve with basmati rice, lemon wedges and your favourite chutney.

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

    Cured Huon Salmon, Horseradish & Cucumbers

    This is a very special Joshua Retzer (of Stillwater fame) recipe. It’s not for the faint hearted but the end result is a stunning cured Huon Salmon dish that will make guests stop and stare!

    Prep Time

        •    Prep time: 5 hours
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    2g Salt
        •    7g Agar
        •    1 lemon
        •    1/2 Lime
        •    100g Salt
        •    2g Xanthan
        •    150g Sugar
        •    1 Garlic clove
        •    100g Watercress
        •    200ml Buttermilk
        •    1 Banana Shallot
        •    4 Baby Cucumbers
        •    160g Grapeseed Oil
        •    150g Crème Fraiche
        •    3g Vitamin C Powder
        •    400ml Full Cream Milk
        •    20 Wild Garlic Flowers
        •    1 Lebanese Cucumber
        •    150g Fresh Horseradish
        •    30ml Chardonnay Verjus
        •    18g Tapioca Maltodextrin
        •    20 Warrigal Green Leaves
        •    To taste Murray River Salt
        •    650g Huon Salmon fillet (skinned)
        •    300g Wild Garlic (or just normal garlic)


    1. To cure the salmon: In a bowl mix the Sugar, Salt and rind of Lemon and Lime Spread a ¼ of the mix on the base of a shallow tray, place the Salmon fillet in and cover with the remaining cure mix. Cure in the fridge for 4 hours, once time is up rinse fillet under cold water, pat dry and portion into 150gm portions. Keep in fridge till needed.

    2. To make the wild garlic cream: Bring a saucepan of Salted Water to the boil add the Wild Garlic and Watercress and blanch for 10 seconds, strain and transfer the greens to an ice bath, refrigerate. Peel and finely dice the Banana Shallot and Garlic Clove, sweat in saucepan till translucent. Add the Full Cream Milk and infuse over low heat for 30 minutes, strain and discard the Onion and Garlic pour the Milk back into Saucepan and bring to a boil add the Agar and stir vigorously for 15 seconds so the agar is well incorporated, pour mixture into a container of appropriate size and place in fridge to let set. Once Set roughly chop the mix and place in an upright blender and blend on high add the Wild Garlic and Watercress a ¼ at a time, add the Salt and Vitamin C. Blend on high till smooth and no lumps remain, pour into a squeeze bottle and reserve in fridge.

    3. To create the horseradish snow: Peel and roughly chop the Horseradish, place the Horseradish in an upright blender with the Oil and blitz on high till smooth, pass through cheesecloth into a container, let the oil settle in the container.In a bowl measure out 30gm Horseradish Oil skimming from the top to make sure you get no moisture, mix in a bowl with the Tapioca Maltodextrin till a powder forms, season w/ a pinch of Murray River Salt. Pass through sieve and store in a dry airtight container in the fridge.

    4. For the buttermilk: In a bowl mix the Buttermilk, Crème Fraiche and Xanthan in a bowl, season with the salt, pour into a squeeze bottle, keep in fridge.

    5. To finish: Decoratively Slice Cucumbers and dress w/ Chardonnay Verjus. To plate place the Wild Garlic Cream on the plate, add the Salmon, dot the Buttermilk mix around the plate, place the Cucumbers next to the Salmon and top with the Horseradish Snow. Garnish with the Leaves and Flowers, season with the Salt and serve.

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

    Lightly Baked Huon Ocean Trout with Wild Rice

    This is a very special Joshua Retzer (of Stillwater fame) recipe. It’s not for the faint hearted but the end result is a stunning Huon Ocean Trout dish that will make guests stop and stare!

    Prep Time

        •    Prep time: 8 hours
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    800g Butter
        •    1 Clove Garlic
        •    3 Stalks Blight
        •    200g Wild Rice
        •    500ml Fish Stock
        •    Cooked Wild Rice
        •    20g Coastal Rocket
        •    150g Coastal Parsley
        •    15g Salt Bush Leaves
        •    Coastal Parsley Powder
        •    30ml Chardonnay Verjus
        •    16 Coastal Rocket Flower
        •    4 x 200g Huon Ocean Trout portions


    1. Coastal Parsley Powder: Spread the Parsley throughout a food dehydrator and dry on medium heat about 50c this can be achieved in an oven at the same temp with the door slightly left open. Once dehydrated (about 6-8 hrs), crush into a powder and pass through a sieve, store in a dry area.

    2. Wild Rice: Rince the Wild Rice under cold running water for 2 minutes, strain and transfer rice to a cold pot on stove top, add the Stock and Garlic, bring to a boil and cook till Rice is tender, strain. Tip rice into a metal bowl and mix in the coastal parsley powder, serve once trout is ready.

    3. To Finish: Preheat oven to 140 degrees, place the trout on a tray lined with baking paper. Put 20g butter on each piece of trout and bake till your desired temperature is reached. To plate, divide the wild rice mix between the four plates, place a fillet of trout alongside, garnish with the coastal green and flowers, season the dish and finish by dressing with the chardonnay verjus.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/lightly-baked-huon-ocean-trout-with-wild-rice/

    Barramundi with Tomato Caperberry Sauce and Mash

    Turn barramundi fillets into a meal sensation with a few ingredients and this clever recipe.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4


        •    40g butter
        •    2 tbsps tomato paste
        •    Potato mash, to serve
        •    1/2 cup dry white wine
        •    2 garlic cloves, crushed
        •    400g can diced tomatoes
        •    4 (150g each) barramundi fillets
        •    1 medium red capsicum, thinly sliced
        •    1 medium brown onion, finely chopped
        •    1/4 cup caperberries (see note), drained, rinsed
        •    Shredded fresh flat-leaf parsley leaves, to serve


    1. Melt half the butter in a saucepan over medium heat. Cook onion and garlic for 3 to 4 minutes or until softened. Add capsicum, tomato paste, tomato and wine. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until thickened. Add caperberries. Simmer for 5 minutes.
    2. Melt remaining butter in a frying pan over medium heat. Cook fish, in batches, for 3 to 4 minutes each side or until cooked through. Serve with mash, tomato caperberry sauce and parsley.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/barramundi-tomato-caperberry-sauce-mash/51d4f145-c5bb-43fc-ad2b-d24fb19d51cd

    Crispy-skin Ocean Trout with Vongole, Fennel and Tomatoes

    We all love our fish with crispy skin and this recipe is a must try. Creating that great tasting balance of rich Italian oils and flavours with the freshness of seafood it provides a simple way to bring an extra level of innovation to your cooking.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 6 minutes
        •    Yield: Serves 4


        •    1 cup dry sherry
        •    1 cup micro cress
        •    500g fresh vongole
        •    1 cup parsley (torn)
        •    1 tbsp fennel seeds
        •    1 brown onion (diced)
        •    2 cloves garlic (crushed)
        •    Salt and pepper to taste
        •    2 tbsps extra virgin olive oil
        •    2 medium tomatoes (diced)
        •    4 x 140g Huon Ocean Trout portions (skin on)


    1. Place one tablespoon of the olive oil in a heated frypan and when hot, add in the ocean trout, skin-side down. Hold each portion down for 30 seconds using a pallet knife to keep flat. Cook for several minutes until the skin becomes golden and crisp. Turn and cook the other side, keeping the centre moist and glossy. Remove and set aside.
    2. Add one tablespoon of olive oil to a heated saucepan and add in the garlic. Cook for 20 seconds, and then add in the onions and fennel seeds. Cook for several minutes then combine in the vongole and sherry. Bring to a boil, place the lid on and cook for several minutes until all the vongole have opened.
    3. Remove from the heat, add in the diced tomatoes and parsley then season well.
    4. Present with the crispy skin ocean trout and finish with a scattering of the cress.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/crispy-skin-ocean-trout-vongole-fennel-tomatoes/