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    Recipes — pan fried

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    Kung Pao Huon Salmon

    This fresh Huon Salmon recipe packs a punch with the addition of the Sichuan flavour Kung Pao.

    Prep Time

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

    Ingredients

        •   4 x 140g Fresh Huon Tasmania Salmon portions, diced
        •   1 Cup Kung Pao Sauce
        •   2 tbsp Rice Bran Oil
        •   1 Cup Roasted peanuts
        •   1 Spring onion, sliced
        •   1/2 Bunch coriander, picked

    Method

    1. Heat the rice bran oil in a large non-stick fry pan, add diced salmon and gently cook for 1-2 minutes.
    2. Add Kung Pao Huon Salmon Sauce and cook for a further 2-3 minutes.
    3. Add peanuts, sliced spring onion and the chopped roots of the coriander.
    4. Remove from the heat and fold through half of the coriander leaves
    5. Serve with remaining coriander leaves



    This great family recipe is thanks to Yummly at https://www.huonaqua.com.au/recipes/kung-pao-huon-salmon/

    Crispy fried oysters with gomen tsuyu

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2

    Ingredients

        •    500ml vegetable or peanut oil for deep frying
        •    10 oysters, freshly shucked or from a pottle (if frozen, defrost beforehand)
        •    1 cups of corn or plain flour
        •    1/2 tsp baking powder
        •    1/2 cup of ice-cold sparkling water
        •    1 tsp white pepper

    Method

    1. Heat oil in wok or saucepan over high heat to 160°C/375°F. Line a large plate with paper towels.
    2. Drain oysters, pat dry and coat in a thin layer of flour.
    3. Mix 1/2 cup flour with baking powder in a medium-sized bowl. Whisk in sparkling water to create a batter.
    4. Working with 5 oysters at a time to avoid overcrowding, dip oysters in the batter and deep fry until golden brown, about 5 minutes in total. You may need to flip them halfway through to ensure even browning.
    5. Once done, transfer to towel-lined plate with slotted spoon to drain. Repeat with remaining oysters. Dust with white pepper and serve with gomen tsuyu sauce for dipping.

    Serving Sauce: Mentsuyu sauce (Japanese dipping noodle sauce often sold concentrated and diluted with water; can be found in Asian supermarkets). Add some chopped spring onions and fried garlic to it.



    This recipe was sent in by one of our favorite local chefs Michelle Tang from KitchenMess https://kitchenmess.com/2018/04/13/crispy-fried-oysters/

    Pan-Roasted Wild Barramundi with Caramelised Lemon

    Wild barramundi has a great flavour and texture, but you must take care when cooking it, as it is a really dense-fleshed fish that needs to be cooked through. The caramelised lemon is a real sweet-sour concoction; adding the fresh ginger and lemon thyme at the last minute balances its flavour beautifully.

    Prep Time

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

    Ingredients

        •    Unsalted butter, to pan-fry
        •    Extra virgin olive oil, to pan-fry
        •    4 x 160g wild barramundi fillets with skin on, pin-boned
        •    Squeeze of lemon juice
        •    Salad leaves, to serve
        •    Caramelised lemons
        •    1/2 cup (110g) caster sugar
        •    2 lemons, cut into 5mm-thick slices, plus juice of 1 lemon
        •    2 tsp finely grated ginger
        •    1 tsp finely chopped lemon thyme

    Method

    1. For the caramelised lemons, place the sugar and 1 cup (250ml) water in a small saucepan and bring to the boil over medium heat, stirring to dissolve the sugar. Increase the heat to high and boil rapidly for 5 minutes or until a syrup begins to form. Reduce to the lowest heat possible, then add the sliced lemons and juice and cook for a further 10-15 minutes until the lemon slices are translucent but still hold their shape – taking care that the syrup does not darken in colour and caramelise. Remove from the heat, then add the ginger and thyme and set aside to infuse until ready to serve.
    2. Heat a knob of butter and a splash of oil in a frypan over medium-high heat. Season barramundi with salt and pepper. Place in the hot pan, skin-side down, then cook for 4-5 minutes until the skin is crisp. Carefully flip fish and cook for another 4-5 minutes or until cooked through and firm to touch.
    3. Add a squeeze of lemon juice, then serve the fish topped with caramelised lemons, a little of the lemon syrup and a rocket salad to the side.



    This great family recipe is thanks to Delicious at https://www.delicious.com.au/recipes/pan-roasted-wild-barramundi-caramelised-lemon/d4a69e98-b088-4f04-99df-5a0b7e1469c6

    Huon Salmon Kung Pao Wraps

    This Huon Kung Pao sauce is extremely versatile and in this snack option has been used as a great flavoured filling! This sauce is available to purchase from your local fishmonger!

    Prep Time

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

    Ingredients

        •    2 140g Fresh Huon Salmon, sliced into strips
        •    150g Huon Kung Pao sauce
        •    4 Large tortilla wraps or flatbread
        •    1/2 Cup long red chillies, julienne
        •    1/4 Cup mint leaves
        •    1/2 Cup red onion, thinly sliced

    Method

    1. Sauté sliced red onions in a large fry pan. Add sliced, fresh Huon Salmon and Huon Kung Pao sauce. Cook for approx. 1-2 minutes
    2. Fill each wrap with the julienne chillies, mint leaves and the Kung Pao Huon Salmon
    3. Tightly roll up each wrap. Cut into 3 equal portions.



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

    Tom Daley’s sweet and sour chicken

    The joy of cooking a dish like this at home is that you can really own it – packed with tasty, fresh veg, and free from piles of added sugar and fat often found in takeaways, this firm favourite is a real winner.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 x 227 g tin of pineapple in natural juice
        •    1 x 213 g tin of peaches in natural juice
        •    1 tablespoon soy sauce
        •    1 tablespoon fish sauce
        •    2 teaspoons cornflour
        •    2 x 120 g free-range chicken breasts , skin on


        •    Chinese five-spice
        •    1 lime
        •    2 cloves of garlic
        •    1 bunch of asparagus
        •    100 g tenderstem broccoli
        •    1 small onion
        •    2 fresh red chillies
        •    1 red pepper
        •    1 yellow pepper
        •    7 cm piece of ginger
        •    groundnut oil
        •    100 g baby sweetcorn
        •    1 teaspoon runny honey
        •    ½ a bunch of fresh coriander (15g)

    Method

    1. Drain the juices from the tinned pineapple and peaches into a bowl, add the soy and fish sauces, then whisk in 1 teaspoon of cornflour until smooth. Chop the peaches and pineapple into bite-sized chunks. Put aside.
    2. Pull off the chicken skin and lay flat in a cold frying pan on a low heat and leave for a few minutes to render the fat, turning occasionally. Once beautifully golden, remove the crispy skin to a plate, adding a pinch of sea salt and five-spice.
    3. Meanwhile, slice the chicken into 3cm chunks and place in a bowl with 1 heaped teaspoon of five-spice, a pinch of salt, 1 teaspoon of cornflour and half the lime juice. Peel, finely chop and add 1 clove of garlic, then toss to coat.
    4. Next, prep the veg: trim and roughly slice the asparagus and broccoli at an angle leaving the pretty ends intact. Peel and chop the onion into 2.5cm petals, slice the chillies, deseed and roughly chop the peppers, peel and matchstick the ginger, and peel and finely slice the remaining garlic.
    5. Place the frying pan back over a high heat, throw in the chicken and cook for 5 to 6 minutes, or until the chicken is golden and cooked through, turning halfway, then turn the heat down to low.
    6. Meanwhile, place a wok over a high heat, scatter in the pepper and onion, then scald and char for 5 minutes.
    7. Add a lug of oil to the wok, followed by the peaches, pineapple, ginger, chilli, garlic, baby corn, asparagus and broccoli, then stir-fry for 3 minutes.
    8. Pour the sauce into the veg pan and cook for a few minutes – you want to keep the veg on the edge of raw – add a good splash of boiling water to loosen the sauce, if needed.
    9. Drizzle the honey into the chicken pan, turn the heat up to high, and toss to coat until sticky and delicious.
    10. Plate up the veg and top with the chicken, then serve with fluffy rice. Clank up the reserved crispy chicken skin and scatter over the top, followed by the chilli and some picked coriander leaves. Serve immediately with lime wedges for squeezing over.

     

    This great family recipe is thanks to Jamie Oliver at http://www.jamieoliver.com/recipes/chicken-recipes/tom-daley-s-sweet-sour-chicken/