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    Recipes — fish

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    Fresh Huon Salmon Citrus Tartare

    Super impressive and super easy aren’t normally terms used together but this dish is the exception! A fun dish to plate up but the real pleasure is in the eating with the dish serving up just the right amount of citurs tang to really bring the salmon to life. A nice light and healthy dish, this is a great one for summer dining.

    Prep Time

        •    Prep time: 40 minutes
        •    Cook time: 2 minutes
        •    Yield: Serves 6


        •    2 Avocados
        •    2 Limes, zest
        •    Pinch Sea Salt
        •    2 Lemons, zest
        •    2 Oranges, zest
        •    1 chives, bunch
        •    1 tbsp Canola Oil
        •    1 Large red onion
        •    1 Cup Watercress
        •    1 bunch Micro herbs
        •    Pinch Cracked pepper
        •    3 Granny Smith Apples
        •    500g Huon Salmon (skin off)


    1. Using a sharp knife gently dice the salmon. This is very important as you do not want to crush the flesh, you will end up with a fish paste.

    2. Once the salmon has been diced add finely diced red onion, half a bunch of finely chopped chives, zest of the limes, oranges and lemons. Finely drizzle with half of the lemon oil and season to taste with sea salt and ground white pepper. Cover and refrigerate.

    3. Core the apples with an apple corer. Carefully slice the apple into very thin rings using a sharp knife. Dice two avocados.

    4. Place the apple rings into water with the juiced lemons' this will stop the apple turning brown while you construct the stack.

    5. Plate up. You will need either a ramekin, PVC pipe or cookie cutter to assemble the stack. Place the cookie cutter onto your selected plate then simply place a disc of apple, followed by the diced salmon, avocado then apple. Repeat these steps until you have 4-5 layers. Carefully remove the cutter and finish with micro herbs, chopped chives and baby beetroot leaves. Serve with a drizzle of canola oil, cracked black pepper and crusty bread or crackers.

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

    Barramundi Agrodolce over Spring Greens

    Enjoy sweet & tanging notes in every satisfying bites of this Barramundi Agrodolce over Spring Greens dish. It looks great served family style or solo!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2


        •    1 tbsp sugar
        •    1/4 cup water
        •    Salt and pepper
        •    1 bag spring greens
        •    2 tbsps capers, rinsed
        •    2 tbsps olive oil, divided
        •    5 tbsps red wine vinegar

        •    Chopped parsley for garnish
        •    1 medium red onion, thinly sliced
        •    2 ounces parmesan cheese, shaved
        •    1 (12-oz) Australis Barramundi fillets, defrosted
        •    Rice flour, tapioca starch or corn starch for coating fish


    1. Combine red wine vinegar, sugar, and water in a bowl. Whisk to combine.
    2. Heat 1 tablespoon oil in a skillet over medium-low heat. Add the onion and sauté until soft but not browned, about 7 to 8 minutes. Add the vinegar-sugar mixture and cook, stirring often, until the liquid cooks off and onion is lightly caramelized about 10 minutes. Add the capers in the last 30 seconds of cooking and remove from the heat.
    3. While the onion cooks, prepare the barramundi fillets. Pat dry with paper towels. Slice each fillet into thirds. Season flour/starch with salt and pepper and lightly coat fillet, shaking off excess. Heat 1 tablespoon oil in a skillet over medium heat. Add the fillets, in batches if needed, and cook 2 minutes until golden brown. Flip and cook another 2 minutes.
    4. Serve the fish over spring greens, topped with the sweet and sour onions. Garnish with shaved parmesan and chopped parsley.

    This great family recipe is thanks to The-Better-Fish Recipes at https://www.thebetterfish.com/recipe/barramundi-agrodolce-over-spring-greens/

    Macadamia Crusted Barramundi with Pineapple Slaw Salad

    Need a vacation? This dish will take you there. Crunchy and sweet, the tropical flavors will be sure to please everyone in the family. Serve this Macadamia Crusted Barramundi with Pineapple Slaw over coconut rice or solo. It’s a quick and satisfying meal that’s a breeze to make on a week night.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 16 minutes
        •    Yield: Serves 4


        •    1 egg
        •    1 lime
        •    2 tsps olive oil
        •    1/4 tsp cayenne pepper
        •    Salt and pepper, to taste
        •    3-4 pieces barramundi fillets
        •    1/2 cup panko breadcrumbs
        •    2 tbsps unsweetened coconut milk
        •    1 cup macadamia nuts, finely chopped

    For the Slaw:

        •    1 tbsp soy sauce
        •    1 tbsp sesame oil
        •    3 tbsps rice vinegar
        •    2 cups coleslaw mix
        •    1/4 cup green onion, diced
        •    1 handful chopped cilantro, stems removed
        •    1 cup canned or fresh pineapple, drained and diced


    1. Combine slaw mix, pineapple and green onion, cilantro, rice vinegar, sesame oil, soy sauce in a large bowl and set aside. Let flavors combine for about 20 minutes.

    2. Preheat the oven to 450 degrees F. Thaw the fish and rinse under cold water. Use paper towel to pat each fillet very dry.

    3. In a food processor, chop macadamia nuts until the consistency of bread crumbs. Mix together nuts, panko and cayenne pepper. In a separate small bowl whisk egg with coconut milk. Salt and pepper both sides of the barramundi fillets.

    4. Fill the bottom of a cast iron skillet with the olive oil and place on stovetop over med-high heat. Once the oil is heated up, dip fish in egg mixture then coat both sides with panko nut mixture. Place fish in hot skillet and cook 3 minutes on each side.

    5. Squeeze lime over the fillets and place cast iron skillet in the oven and bake for another 10 minutes or until firm.

    6. Once fish fillets are finished baking, plate the meal by adding a cup or two of the pineapple slaw salad to a plate and top with the macadamia crusted fish. Enjoy!

    This great family recipe is thanks to The-Better-Fish Recipes at https://www.thebetterfish.com/recipe/macadamia-crusted-barramundi-with-pineapple-slaw-salad/

    Cedar Planked Huon Salmon with Lemon Beurre Blanc Sauce

    This recipe from Craig Will at Stillwater uses a cedar smoking technique to bring together warm yet irresistibly zesty flavours. A show stopper when entertaining, this dish can be cut to smaller pieces as hors d’oeuvres or larger pieces for the main event at your dinner party.

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 10


        •    50ml water
        •    1 cedar plank
        •    1 bunch chives
        •    20g fine sea salt
        •    2 lemons, juiced
        •    25g flying fish roe
        •    40g light brown sugar
        •    50g Huon Premium Caviar
        •    100ml white balsamic vinegar
        •    15g wasabi or mustard powder
        •    200g unsalted butter, cubed and cold
        •    To taste pea tendrils and shiso leaves for garnish
        •    1 Huon Salmon fillet, skin off, pin-bones removed


    1. Ask your fish monger to fillet and pin-bone the Huon Atlantic salmon, also removing the skin. Trim edges to fit onto cedar plank depending on the size of the fillet. Sprinkle over the salt, then sugar and brush with a damp pastry brush and leave for 45 minutes.

    2. In a medium saucepan, combine lemon juice, vinegar and water, reduce by half, reduce heat, then whisk in butter to make a beurre blanc (do not over heat as this will split the sauce).

    3. Add the fish roe and sliced chives to the sauce and keep in a warm part of the kitchen until required.

    4. Dust the salmon fillet with the wasabi powder then place plank onto a hot BBQ plate or over the BBQ bars, close lid and allow the wood to start burning. This will smoke the fish and cook it at the same time, keep an eye that the wood does not catch fire, if so remove from the heat and reduce heat on the BBQ and continue to smoke until the salmon is cooked (roughly 15-20 minutes). The fish will be firm to the touch when ready.

    5. Once cooked, remove from the heat and rest for 5 minutes. Then cut with a serrated knife, serve the fish on the plank, pour over the sauce and garnish.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/cedar-planked-huon-salmon-lemon-beurre-blanc-sauce/

    Huon Salmon with Red Miso, Lime, Egg Noodles & Asian Greens

    If you haven’t tried the combination of salmon with red miso paste then this is the dish to give it a go for the first time. The light and refreshing texture and flavours of the baby corn and bok choy provide the perfect accompaniment for the full salmon portion which is a heartier dish than many would initially think. This dish will happily fill the stomach of everyone in the family!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    1 cup Baby corn
        •    3 Limes or lemons
        •    2 Bunches bok choy
        •    2 tbsps Rice bran oil
        •    440g Hokkien noodles
        •    1/2 cup Red miso paste
        •    4 x 140g Huon Salmon portions skin on


    1. Combine red miso paste and the juice of 3 limes. Place each portion of Huon Salmon into the red miso paste and coat liberally.

    2. Heat a large fry pan with the rice bran oil and, skin side down, place each Huon Salmon portion carefully into the pan.

    3. Turn over after 1-2 minutes. Add the baby corn, hokkien noodles and bok choy.

    4. Cook for a further 5-6 minutes until the bok choy is slightly wilted and the Huon Salmon is cooked through.

    5. Serve Huon Salmon on a bed of the noodles, baby corn and bok choy.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-salmon-with-red-miso-lime-egg-noodles-asian-greens/