• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — seafood

    Blog Menu

    Chilli Baby Octopus Stir-Fry with Broccolini

    Cause a stir with a delish baby octopus dish that's low-fat and bursting with flavour.

    Prep Time

        •    Prep Time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    1 tbsp peanut oil
        •    1 tbsp brown sugar
        •    3 garlic cloves, crushed
        •    2 tbsps sweet chilli sauce
        •    steamed white rice, to serve
        •    80ml (1/3 cup) tomato sauce
        •    1 tbsp finely grated fresh ginger
        •    500g whole cleaned baby octopus
        •    2 bunches broccolini, cut into florets
        •    2 long fresh red chillies, finely chopped


    1. Use a small sharp knife to cut the baby octopus heads from the tentacles, just below eyes. Cut eyes from the heads and discard. Cut the tentacles in half.
    2. Heat the oil in a wok or large frying pan over high heat. Add half the octopus and stir-fry for 2-3 minutes or until just cooked. Transfer to a plate. Repeat with the remaining octopus, reheating the pan between batches.
    3. Add the garlic, chilli and ginger and stir-fry for 1 minute or until aromatic. Add the broccolini and stir-fry for 2 minutes or until just tender. Add the tomato sauce,sweet chilli sauce and sugar and stir-fry for 2-3 minutes or until the sauce boils and thickens. Add the octopus and stir-fry for 1 minute or until heated through.
    4. Spoon the rice among serving bowls. Top with the octopus stir-fry and serve immediately.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chilli-baby-octopus-stir-fry-broccolini/3d81a289-958d-44d5-ac7b-59d022d5e388

    Tandoori Salmon Portion, Spiced Rice and Cucumber Mint Salsa

    Salmon is such a versatile fish and spicing things up is a great way to get creative when you’re cooking it at home. This recipe is perfect for entertaining guests or even for a lazy night at home to warm things up!

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 2


        •    1/2 tsp salt
        •    1 tsp paprika
        •    1 tsp tumeric
        •    2 cloves garlic
        •    1/2 lime (juice)
        •    1 tbsp olive oil
        •    Tandoori marinade
        •    1 tsp ground ginger
        •    1 tbsp vegetable oil
        •    2 tsps cumin powder
        •    Cucumber mint salsa
        •    1 small tomato, diced
        •    2 tbsps mint, chopped
        •    1/2 cup natural yoghurt
        •    to taste salt and pepper
        •    1/4 tsp cayenne pepper
        •    2 Huon salmon portions
        •    1/2 small red onion, diced
        •    serveral nasturtium leaves (optional)
        •    1 lebanese cucumber, peeled and diced
        •    2 cups cooked spiced rice (rice cooked with Garam Masala)


    1. Pre-heat oven to 200°C.

    2. Combine the salsa ingredients, season and set aside.

    3. Combine all the tandoori ingredients in a blender and process until smooth. Marinade the salmon portions with this paste for at least 30 minutes in the refrigerator.

    4. Place the salmon portions onto an oiled oven-proof dish or onto a rack and bake at 200°C until just cooked.

    5. Present with the cucumber salsa, spiced rice and several nastursham leaves.

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

    Barbecued Baby Octopus Salad with Mango Salsa and Chilli Lime Dressing

    A rich source in protein, this lively octopus salad combines the fresh mango and chilli lime.

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    juice of 1 lime
        •    juice of 1 lemon
        •    2 garlic cloves, crushed
        •    1 tbsp soft brown sugar
        •    1 1/2 tsp five-spice powder
        •    100g bag Asian salad leaves
        •    1 small red chilli, finely chopped
        •    1kg baby octopus, beaks removed

    For the mango salsa:

        •    juice of 1 lime, or to taste
        •    1 tbsp chopped coriander
        •    1 tbsp extra virgin olive oil
        •    1/2 red onion, finely chopped
        •    1 large ripe mango, peeled, chopped
        •    2 small chillies, seeds removed, finely chopped


    1. Place the garlic, sugar, five-spice, lime juice, chilli and a little pepper in a bowl and stir to combine. Add octopus and stir well until evenly coated. Stand while you make the salsa.

    2. For the salsa, combine mango, onion, chilli, coriander, oil, lime juice and some salt and pepper in a bowl. Set aside.

    3. Preheat a barbecue or chargrill pan on medium-high heat.

    4. Cook octopus, in batches if necessary, for 2 minutes, turning, until tender and charred all over. Transfer to a bowl and squeeze over the lemon.

    5. Arrange salad leaves and octopus on plates, then top with the mango salsa.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/barbecued-baby-octopus-salad-mango-salsa-chilli-lime-dressing/557be21d-38e7-4396-b7c4-f1bf54cde3f4

    Hot Smoked Ocean Trout and Ramen Noodle Salad with Carrot, Daikon and Soy Dressing

    This recipe lets you enjoy all the flavour without all the effort! Our Hot Smoked Ocean Trout is a great match for those classic Asian inspired flavours, take your taste buds on a journey and try it today.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 2 minutes
        •    Yield: Serves 1


        •    120ml mirin
        •    10ml grapeseed oil
        •    1/2 tsp sesame oil
        •    1 tsp ginger (grated)
        •    several coriander sprigs
        •    15ml Shoyu (Japanese soy)
        •    1/4 cup daikon (cut as above)
        •    1/2 tsp toasted sesame seeds
        •    1/4 cup cucumber (cut as above)
        •    100g Hot Smoked Ocean Trout Deli Bites
        •    150g ramen noodles (cooked and cooled)
        •    1/4 cup carrots (cut into matchstick shape)


    1. Combine in a mixing bowl the oil, mirin, soy, ginger and sesame oil. Add in the Ocean Trout, noodles, carrot, daikon and cucumber.
    2. Place onto a plate and finish with the sesame seeds and top with a little coriander.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/hot-smoked-ocean-trout-ramen-noodle-salad-carrot-daikon-soy-dressing/

    Chargrilled Octopus and Haloumi Salad

    Try this addictive combination of char-grilled octopus and salty haloumi to make a sensational salad.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 6 minutes
        •    Yield: Serves 4


        •    salt and pepper
        •    1/4 tsp chilli flakes
        •    2 tbsps lemon juice
        •    1 tbsp oregano leaves
        •    1/3 cup (80ml) olive oil
        •    lemon wedges, to serve
        •    1.25kg baby octopus, cleaned
        •    3 roma tomatoes, cut into wedges
        •    150g green beans, trimmed and blanched
        •    200g haloumi, drained and cut into 1cm-thick slices


    1. Combine lemon juice, olive oil, chilli flakes, oregano, salt and pepper in a large non-metallic bowl. Add the octopus and toss to coat evenly. Cover and refrigerate for 30 minutes.
    2. Heat a barbecue hot plate to high. Add the octopus and cook for 3-4 minutes, turning regularly until cooked through. (Take care not to overcook octopus or it will toughen.). Remove from heat, cover and keep warm.
    3. Place haloumi on the hot plate and cook for 1-2 minutes each side or until golden and starting to melt.
    4. Combine tomatoes and beans in a large serving plate. Top with haloumi and octopus. Serve immediately with lemon wedges.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chargrilled-octopus-haloumi-salad/14b3c066-d432-4ce7-9841-bdc84cbbf2ae