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    Recipes — pan seared

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    Fettuccine with Seared Scallops & Prosciutto

    Choose fat scallops for this speedy but smart pasta recipe- the ham wrappers will protect the tender shellfish and give an extra savoury hit

    Prep Time:

        •    Prep time: 15 minutes
        •    Cook time: 5-10 minutes
        •    Yield: Serves 2


        •    ¼ tsp thyme leaf
        •    6 scallops with corals
        •    zest of 1 lemon and juice ½
        •    4 garlic cloves, finely chopped
        •    6 slices prosciutto, halved lengthways
        •    175g fresh egg fettuccine or tagliatelle
        •    good handful chopped flat-leaf parsley
        •    4 tbsps dry white vermouth (we used Noilly Prat)
        •    3 tbsps extra virgin olive oil, plus extra for drizzling (optional)


    1. Cut the orange corals from the scallops and finely chop them. Halve the white scallops to make 2 fat pieces and roll them up in the strips of prosciutto.
    2. Cook the pasta in salted water following pack instructions – it should only take about 4 mins. Meanwhile, heat the oil in a large, deep sauté pan and sear the scallops for 1-2 mins, to brown the prosciutto and lightly cook the scallop inside. Lift from the pan onto a warm plate and leave to rest.
    3. Add the garlic to the pan juices and fry, stirring, until golden. Tip in the chopped corals and thyme, and stir-fry for a few mins more. Add the lemon zest, juice and vermouth, let it bubble down to at least half, then toss in the parsley. Drain the pasta and add to the pan with salt and plenty of black pepper, then toss to make sure the strands are well coated. Add the prosciutto-wrapped scallops and serve drizzled with a little extra oil, if you like.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/fettuccine-seared-scallops-prosciutto

    Chicken Adobo

    Chicken Adobo is probably one of the most well-known Filipino dishes, and rightfully so. Meat is simmered in a rich broth of stock with soy sauce and vinegar for a tangy and salty braise.

    Prep Time

        •    Prep time: 25 minutes, plus overnight brining
        •    Cook time: 1 hour and 45 minutes
        •    Yield: Serves 4-6


    For the Brine:

        •    1 cup kosher salt
        •    1 cup light brown sugar
        •    16 cups cold water, divided
        •    ½ cup calamansi juice, or lime juice

    For the Adobo:

        •    2 bay leaves
        •    ½ cup soy sauce
        •    ¼ cup vegetable oil
        •    12 cups chicken stock
        •    ¼ cup all-purpose flour
        •    16 garlic cloves, peeled
        •    ¾ cup Datu Puti vinegar
        •    Steamed rice, for serving
        •    1 stick unsalted butter, softened
        •    6 chicken legs, thighs and drumsticks separated


    1. Make the brine: In a large pot, heat 4 cups of the water with the salt, brown sugar and calamansi juice over high heat. Cook until the salt and sugar have dissolved, 1 to 2 minutes, then remove from the heat and add the remaining 12 cups of cold water to cool the brine.

    2. Make the adobo: Place the chicken thighs and drumsticks in the cooled brine. Cover with a lid or plastic wrap and refrigerate overnight.

    3. The next day, remove the chicken from the brine and pat dry. Discard the brine, clean the pot and return it to the stovetop. Add the oil and heat over medium-high heat. Working in batches, sear the chicken, turning as needed, until golden brown, 5 to 7 minutes per batch, then transfer to a plate.

    4. Once all the chicken is seared, add the garlic and cook until lightly golden, 1 to 2 minutes. Slowly add in the chicken stock, using a wooden spoon to scrape off any of the fond on the bottom of the pan. Add the seared chicken with the vinegar, soy sauce and bay leaves, then bring to a simmer.

    5. Cook, uncovered, until the stock has reduced slightly and the chicken is fall-off-the-bone tender, 1½ hours. Transfer the chicken to a large bowl and discard the bay leaves.

    6. In a small bowl, combine the flour and butter. Using your hands, mix together until a thick paste forms. Working with a tablespoon at a time, whisk the flour mixture into the simmering liquid until it is incorporated, adding body to the broth. Ladle the broth over the chicken, then serve with rice.

    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/chicken-adobo-recipe-filipino

    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/

    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/

    Sumac-Spiced Barramundi with Quinoa Salad

    Experience this crowd-pleasing main that will entertain your family and friends all summer long.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    2 tsps sumac
        •    Juice of 1/2 lemon
        •    1 avocado, chopped
        •    1 tbsp ground cumin
        •    2 garlic cloves, chopped
        •    2 tbsps extra virgin olive oil
        •    2 tbsps tahini (sesame paste)

    Quinoa Salad:

        •    2 tbsps olive oil
        •    2 tbsps lemon juice
        •    30g unsalted butter
        •    1 cup (190g) quinoa
        •    Seeds of 1 pomegranate
        •    2 tbsps chopped flat-leaf parsley
        •    2 tbsps olive oil, plus extra to drizzle
        •    1 cup (120g) pitted green olives, sliced
        •    1 Lebanese cucumber, cut into matchsticks
        •    4 x 180g barramundi fillets with skin on, pin-boned


    1. For the salad, cook quinoa according to packet instructions. Drain and cool completely. Whisk together lemon juice and oil, then season. Toss cooled quinoa in a bowl with dressing and remaining ingredients. Set aside.
    2. Place avocado, lemon juice, extra virgin oil, garlic, tahini, cumin and 1 teaspoon sumac in a food processor and whiz until smooth. Set aside.
    3. Season the barramundi with sea salt and freshly ground black pepper, then sprinkle with remaining sumac. Heat olive oil in a frypan over medium heat. In 2 batches, cook fish, skin-side down, for 2 minutes or until the skin is crisp. Carefully turn the fish, then add the half butter. Cook the fish, basting with melted butter, for a further 2-3 minutes until cooked through. Keep warm while you repeat with remaining fish and butter.
    4. To serve, spread a dollop of avocado puree on serving plates, then top with a barramundi fillet and a spoonful of the quinoa salad. Drizzle with a little olive oil, then serve.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/sumac-spiced-barramundi-quinoa-salad/bdd560d9-8515-4ad7-9a57-4202d301f04e?current_section=recipes