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    Recipes — pan seared

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    Barramundi with Pineapple, Chilli and Mint Salsa

    Dress barramundi with this lovely tropical salsa.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    3 tbsps orange juice
        •    2 tbsps lime juice, or lemon juice
        •    1 garlic clove, grated
        •    1 mild red chilli, finely sliced
        •    2 tbsps sweet chilli sauce
        •    2 tbsps olive oil
        •    Sea salt and pepper
        •    1 red onion, halved and finely sliced
        •    2 tomatoes, diced
        •    1 red capsicum
        •    300g fresh pineapple, peeled
        •    1/2 an avocado
        •    1 cup mint leaves, chopped or torn
        •    4 fresh barramundi fillets
        •    1 tbsp vegetable oil
        •    1 lime or lemon, cut into wedges


    1. To make salsa, whisk orange juice, lime or lemon juice, garlic, chilli, sweet chilli sauce, olive oil, sea salt and pepper. Add red onion and tomatoes and set aside while you prepare remaining ingredients.
    2. Cut cheeks from red capsicum and dice flesh. Dice pineapple and avocado. Add red capsicum, pineapple, avocado and mint to salsa and toss lightly.
    3. Season fish well. Heat vegetable oil in a pan and cook fish skin-side down until nearly cooked through, then turn and finish cooking lightly on the other side. Serve with tropical salsa and lime for squeezing.
    4. Serve with steamed rice, or add half a cup of coconut milk to the rice before cooking for an even more tropical note.

    This great family recipe is thanks to good food Recipes at https://www.goodfood.com.au/recipes/barramundi-with-pineapple-chilli-and-mint-salsa-20120221-29u2k

    Vietnamese Pork Chops

    Go light on the salt when seasoning these chops; the marinade is fairly salt, especially after it reduces.

    Prep Time

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


        •    1 small shallot, finely chopped
        •    1/3 cup (packed) light brown sugar
        •    1/4 cup fish sauce (such as nam pla or nuoc nam)
        •    2 tbsps unseasoned rice vinegar
        •    1 tsp freshly ground black pepper
        •    1 tbsp vegetable oil
        •    Kosher salt
        •    4 1-inch thick-cut bone-in pork chops (about 2 1/2 pounds total)
        •    Lime halves (for serving)


    1. Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
    2. Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.
    3. Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes.
    4. Serve pork chops with reduced marinade and lime halves.

    DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag occasionally.

    This great family recipe is thanks to bon appetit Recipes at https://www.bonappetit.com/recipe/vietnamese-pork-chops

    Cilantro Scallops

    Marcela Valladolid tosses scallops in a spicy, vibrant combination of garlic, lime, soy and crushed red pepper before quickly grilling them.

    Prep Time

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


        •    1/4 cup plus 1 tbsp olive oil
        •    1/4 cup fresh lime juice
        •    1 tbsp low-sodium soy sauce
        •    1/2 cup chopped fresh cilantro
        •    1 tbsp crushed dried red chile flakes
        •    4 cloves garlic, minced
        •    1 pound jumbo sea scallops (12 to 15)
        •    Salt and freshly ground black pepper
        •    Lime wedges, for serving


    1. In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
    2. Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/marcela-valladolid/cilantro-scallops-recipe-1925671

    Sausage and Kraut

    Prep Time

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


        •    1 1-pound bag sauerkraut, rinsed
        •    8 small fingerling or red-skinned potatoes, halved if large
        •    1 tbsp vegetable oil
        •    12 ounces turkey kielbasa or chicken sausage, cut into 2-inch pieces
        •    1 6-ounce boneless smoked pork chop, trimmed and sliced
        •    1 large onion, chopped
        •    2 cloves garlic, smashed
        •    1 tsp coriander seeds, crushed
        •    1 tsp juniper berries (available in the spice aisle), crushed
        •    Kosher salt and freshly ground pepper
        •    1 apple, grated
        •    1 cup dry white wine
        •    2 tbsps chopped fresh parsley
        •    Whole-grain mustard, for serving


    1. Soak the sauerkraut in a bowl of warm water. Cover the potatoes with water in a small saucepan and simmer over medium heat until tender, about 10 minutes. Drain and keep warm.
    2. Meanwhile, heat the vegetable oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the pork; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes.
    3. Drain the sauerkraut, then add to the pot along with the wine and 1 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes. Transfer the sauerkraut, meats and potatoes to a platter. Top with the parsley and serve with mustard.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/food-network-kitchen/sausage-and-kraut-recipe-1972973

    Za'atar Barramundi & Pearl Couscous

    Herby za’atar lends vibrant Middle Eastern flavor to our crispy-skinned Barramundi—perfectly contrasted by a dollop of refreshing Greek yogurt. We’re serving it over soft pearl couscous, studded with sautéed zucchini, fresh tomatoes, and Castelvetrano olives (a bright, buttery Sicilian variety).

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    4 Skin-On Barramundi Fillets
        •    1 1/4 cups Pearl Couscous
        •    1/2 lb Cocktail Tomatoes
        •    2 Scallions
        •    3 tbsps Roasted Almonds
        •    1/2 cup Plain Greek Yogurt
        •    1 oz Castelvetrano Olives
        •    1 tbsp Rice Vinegar
        •    2 Zucchini
        •    1 tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)


    1. Prepare the ingredients: Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the tomatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Roughly chop the almonds. Place the yogurt in a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine.

    2. Marinate the tomatoes: In a large bowl, combine the quartered tomatoes, sliced white bottoms of the scallions, chopped olives, and vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

    3. Cook the zucchini: While the tomatoes marinate, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Transfer to a bowl. Wipe out the pan.

    4. Cook the fish: Pat the fish dry with paper towels; season on both sides with salt, pepper, and the za’atar seasoning. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

    5. Cook the couscous: While the fish cooks, add the couscous to the pot of boiling water and cook 5 to 7 minutes, or until tender. Drain thoroughly.

    6. Finish the couscous & serve your dish: To the bowl of marinated tomatoes, add the cooked zucchini, cooked couscous, chopped almonds, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked fish over the finished couscous. Top the fish with the seasoned yogurt. Garnish with the sliced green tops of the scallions. Enjoy!

    This great family recipe is thanks to Blue-Apron Recipes at https://www.blueapron.com/recipes/za-atar-barramundi-couscous-with-marinated-tomatoes-mint-yogurt