Scampi Ceviche

Scampi Ceviche

With lime, quark and clove salt. An elegant entree, delicate, delicious and sure to impress.
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Ingredients
  

  • 200 g Scampi meat
  • Juice of 1 lime
  • 60 ml Lime extra virgin olive oil (or plain)
  • Salt flakes (Murray River)
  • Freshly ground pepper
  • 1/2 Red onion, finely sliced
  • 1 tsp castor sugar
  • 1 celery heart (the pale-yellow fine stalks and leaves)
  • 10 cloves
  • 1 Lebanese cucumber
  • 4 Cherry tomatoes
  • 60 g Quark yoghurt, (or Greek)
  • 2 radishes, sliced in rounds
  • 1 Green chilli, finely sliced
  • 10 g Lumpfish or salmon caviar (optional)
  • Mint leaves

Instructions
 

  • Rinse the scampi meat and let drain on paper towel. Then keep ice cold (use a plate sitting on a bowl of ice).
  • Whisk the lime juice with the olive oil to emulsify. Season with salt and pepper.
  • Sprinkle the onion with salt and sugar, mix and allow to stand to soften.
  • Pick the pale leaves from the celery heart and cut the fine stalks on a diagonal slice.
  • Grind the cloves finely (use a mortar and pestle or a spice grinder) with a heaped tablespoon of salt flakes to make a fine powder.
  • Peel and deseed the cucumber and tomatoes and chop into a small dice. Slice the chill into fine slices.
  • Toss the scampi through the lime dressing. Leave to cure for 3-4 minutes.
  • Add some radishes in a circle on each plate, then lay out the cured scampi, spaced round the circle. Add small dollops of quark between each scampi, then in the centre make a small stack of the cucumber, tomato, celery, chilli and onion. Scatter some caviar next to each scampi (optional). Season with pepper and the clove salt. Finish with mint and celery leaves, spoon over a little more of the lime dressing and serve.
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The Best Sand Crab Lasagne

The Best Sand Crab Lasagne

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Ingredients
  

White Sauce and Crab Meat

  • 1.5 kg The Fish Factory crab meat (Tip, double check for any leftover shell or cartilage and remove)
  • 1.6 L whole milk
  • 1/3 cup parmesan cheese
  • salt and pepper

Tomato Sauce

  • 2 tbsp oil
  • 1 diced onion
  • 1 clove garlic crushed
  • 800 g can whole peeled tomatoes
  • 1 tsp sugar
  • 1 tsp freshly chopped basil
  • 1 tsp Italian parsley
  • 1 tsp oregano

Tomato Cream Sauce

  • 1.5 L fish stock
  • 180 ml white wine
  • 1.2 L cream
  • 1/3 cup tomato paster for that reddish colour
  • fish sauce to taste

Lasagne Sheets

  • 1 packet Latina Lasagne Sheets (soft refrigerated ones)

Instructions
 

Tomato Sauce

  • Heat oil in saucepan and cook 1 diced onion and 1 clove crushed garlic over medium heat until soft.
  • Add 1x 800g can whole peeled tomatoes, undrained and mashed. Simmer 20 mins.
  • Add 1 tsp sugar and 1 tsp freshly chopped basil, Italian parsley and oregano. Season. Best to puree after so it is smooth. Can make this the day before to save time.

White Sauce

  • Melt butter and stir in flour, cook 1 min.
  • Remove from heat and gradually whisk in warmed milk.
  • Use a whisk to stir over medium heat until mixture starts to thicken.
  • Stir in parmesan cheese and season.

Tomato Cream Sauce

  • Combine fish stock and white wine in a pan and boil to reduce to a glaze.
  • Skim off the brown froth. Add cream and reduce to medium heat until it slightly thickens. Use a whisk to mix constantly. Can take up to 20mins or so. (optional - for a slightly thicker sauce you can also add 1/2 tsp. of cornflour mixed with a little water) Whisk in tomato paste for reddish colour (you don’t want an insipid colour but also not to vibrant red) and then add the fish sauce slowly and testing it so that the flavour is right. You make wish to season slightly. Make sure it’s not too salty. Pour through a sieve into a smaller saucepan.
  • Let cool and then place a paper towel over it and then the lid before refrigerating.
  • To bring back to warming, take it out of the fridge about an or so before using it, put it on a very low heat and occasionally stir.
  • TIP: Do not overheat as it will separate

Method To Assemble

  • Stir enough white sauce through the crab meat to make a thick paste (4 plus ladles)
  • Spread thin layer of tomato sauce on the base of an ovenproof dish, top with instant lasagne sheets (cut to size of dish), crab mixture (spread thinly – best to dollop around dish and then spread withfingers and a fork) and then spread a very thin layer of white sauce.
  • Repeat again finishing with a lasagne sheet and then pouring the remainder of the white sauce.
  • Bake 180 degrees on a fan forced oven for 30mins.
  • Rest for 15 minutes before serving
  • To Serve spoon Tomato Cream Sauce over each piece with a dollop of tomato paste in the centre and a pan fried basil leaf.
  • Enjoy!
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Scorched Hiramasa Kingfish

 

Scorched Hiramasa Kingfish

Scorched Hiramasa Kingfish

With ssamjang, furikake and samphire. A spicy Korean inspired dish with intriguing flavours.
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Ingredients
  

  • 200 g sashimi grade Hiramasa Kingfish fillet
  • Furikake (seasoned Japanese mix of nori & sesame)
  • Extra virgin olive oil
  • Sea Salt

Ssamjang dressing

  • 35 g Korean hot bean paste (gochujang)
  • 35 g Korean fermented bean paste (doenjang)
  • 1 tbsp red wine vinegar
  • 1 tbsp vegetable oil
  • 1 tbsp honey
  • 1 tbsp water
  • 1 tbsp sesame oil

Garnish

  • Edible flowers
  • Sea spray or samphire (optional)

Instructions
 

  • Prepare the kingfish, trim all unwanted trim to leave a perfect clean fillet. Portion into 3mm thick slices then set aside in a bowl over ice to keep nice and cold.
  • For the dressing, combine all ingredients together.
  • Take the sliced Kingfish and arrange in slightly overlapped formation on plate. With a blowtorch, carefully scorch the left side of each piece till slightly charred, leaving the other side raw. Drizzle the dressing over the Kingfish and sprinkle each piece with furikake. Arrange sea spray and edible flowers. Finish with olive oil and a sprinkle of sea salt.
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Sashimi Pipis

Sashimi Pipis

Sashimi Pipis

With coriander infused sweet soy and chilli olive oil. These pipis are so delicious, sweet and nutty with a firm satisfying texture.
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Ingredients
  

  • 16 pieces Sashimi Pipis raw, shucked, de-sanded

Coriander infused sweet soy sauce

  • 125 ml chicken stock
  • 1 1/2 tbsp soy sauce
  • 60 ml sake
  • 1/2 tsp white sugar
  • 3 stalks coriander roots

Chilli Olive Oil

  • 1/4 cup olive oil (preferably extra virgin)
  • 3 tbsp crushed dried red chilli flakes
  • 1/4 cup cup whole dried chilli peppers

Instructions
 

Coriander infused sweet soy sauce

  • Combine stock, soy sauce, sake, sugar and coriander stems and roots in a saucepan and simmer over medium heat for 3 minutes, then strain and cool.

Chilli olive oil

  • Set out a clean, dry glass bowl or jar and add the chilli. In a small saucepan, heat the oil over medium heat for a few minutes, just until it begins to smoke. Remove from the heat and allow to cool for a minute or two. Pour the oil slowly and carefully over the chilli, making sure that the oil completely covers the chilli. If necessary, use a spoon to stir so that all the chilli is submerged. Set aside to cool for at least an hour or two. Once cooled, taste the oil. If it’s to your liking, strain the oil to remove the chilli. If you’d like more heat and flavour, cover the oil and allow it to infuse overnight or for as long as desired before straining. Once strained, store the oil in a clean, airtight glass container. You can add the whole dried chilli peppers back to the oil to gradually intensify its colour and flavour.

Plating

  • Gently open the Pipis (like a butterfly) and arrange on a plate, sprinkle a few fresh coriander leaves and sliced chilli on the plate. Serve the dressings in small bowls for dipping. Enjoy as an entree with a nice glass of chilled Sauvignon blanc.
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Creamy Mussels and Cider

Creamy Mussels and Cider

With smoky bacon, fresh herbs and garlic ciabatta. Simple and delicious, the cider and herbs make an amazingly fragrant sauce.
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Ingredients
  

  • 1 kg Spring Bay blue mussels
  • 1 clove garlic
  • 1/2 bunch fresh flat-leaf parsley
  • 1/2 bunch fresh tarragon
  • 4 rashers smoked streaky bacon
  • extra virgin olive oil
  • 150 ml quality cider
  • 2 tbsp fat-free natural yoghurt
  • ground black pepper

Garlic ciabatta

  • 1 loaf ciabatta or rustic bread
  • 1 clove garlic peeled in half
  • extra virgin olive oil

Garnish

  • Lots of crusty garlic ciabatta
  • Extra herbs & bacon
  • Micro chervil

Instructions
 

  • Peel and finely slice the garlic, pick and roughly chop the herbs, and finely slice the bacon.
  • Heat a few tbsp of olive oil in a large pan on a high heat and fry the bacon until golden and crispy, stirring regularly. Remove the bacon and set aside, leave any excess fat in the pan.
  • Tip the mussels into the hot pan with the garlic, cider and a few tbsp of extra virgin olive oil. Cover with a lid and let steam for 3-5 minutes, or until the mussels have opened and are plump, juicy and delicious, shaking the pan occasionally.
  • When all of the mussels have opened, they’re ready – transfer them to a platter, leaving the juices behind in the pan.
  • Stir the yoghurt into the pan, bring to the boil and simmer for a couple of minutes. Add most of the herbs and a little of the bacon, then season with some black pepper.
  • Slice the bread 2cm thick, then toast under a hot grill. Take the toasted ciabatta and rub the hot toasts all over with the raw garlic, then drizzle lightly with extra virgin olive oil.
  • To serve, pour the sauce over the mussels, scatter over the remaining herbs and bacon, add some chervil, arrange the toasted garlic ciabatta around the edge of the platter and tuck in.
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Steamed Barramundi Belly Roll Copy

 

Steamed Barramundi Belly Roll Copy

With gai lan, shiitake, ginger and scallop sauce. A delicate yet umami-heavy dish, utilising the strip belly.
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Ingredients
  

  • 4 Barramundi belly, strips (skin on)
  • Pinch Salt and Pepper
  • 4 Stalks of Gai Lan (Chinese broccoli (6cm strips)
  • 150 g Shiitake Mushroom (strips)
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Shaoxing Wine
  • 20 g Ginger strands

Sauce

  • 200 ml Fish Stock
  • 150 ml Scallop Sauce
  • 2 tsp Sugar
  • 1 tsp white Pepper

Garnish

  • Ginger
  • Micro herbs

Instructions
 

  • Season belly with salt and pepper.
  • Add gai lan and shiitake mushroom strips on fish belly. Roll fish belly skin side up and secure with toothpicks.
  • Mix light soy sauce and Shaoxing wine, spoon mixture over fish belly.
  • Add ginger strands on top. Steam fish belly for 6-7 mins.
  • Add scallop sauce, sugar and pepper to fish stock, bring to boil and reduce.
  • To serve, pour sauce onto a deep plate, remove toothpicks and place fish roll on top of sauce, garnish with micro herbs.
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Crispy Skin Glacier 51 Toothfish

 

Crispy Skin Glacier 51 Toothfish

With edamame & pea salad with lemon caper beurre blanc. Our winning dish “CEO Kitchen Master Recipe Chef” 2019.
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Ingredients
  

  • 4x 150g Glacier 51 toothfish
  • Salt and freshly ground pepper
  • 30 g unsalted grassfed butter
  • 1 tbsp extra virgin olive oil

Edamame and pea salad with lardons, sweet onions and goat cheese

  • 1/4 cup extra virgin olive oil
  • 1 Red onion, cut into 1/2-inch wedges through the root end
  • 1 large garlic clove, thinly sliced
  • 1 cup cup frozen shelled edamame (170g), thawed
  • 1/2 cups frozen peas (170g), thawed
  • 2 cups cups sugar snap peas, split
  • 3 tbsp tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tsp coarsely chopped mint
  • Salt and freshly ground pepper
  • 60 g goat cheese, crumbled (1/2 cup)

Lemon caper beurre blanc sauce

  • 1 cup dry white wine
  • 1/2 cup white wine vinegar
  • 1 tbsp shallot (finely chopped)
  • 2 tbsp baby capers
  • 2 tbsp lemon juice
  • 450 g unsalted butter (cold)
  • Salt (to taste)

Garnish

  • Micro herbs (coriander or parsley)

Instructions
 

  • Edamame & pea salad: In a large skillet, heat 1 tsp of the olive oil. Add the bacon and cook over moderate heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon to a plate. Add the onion wedges to the skillet and cook, turning occasionally, until golden and softened, about 8 minutes. Add the garlic and cook until golden, 2 minutes. Transfer the onions and garlic to a plate. Toast the pine nuts over medium heat and set aside.
  • Meanwhile, bring a large saucepan of salted water to a boil. Add the edamame, peas and sugar snap peas and blanch all quickly, keep crisp-tender, 2-3 minutes. Drain and cool under running water, pat dry.
  • In a large bowl, mix the lemon juice with the mustard and the remaining olive oil. Add the edamame, peas, sugar snaps, bacon, onion wedges, garlic and mint. Season the salad with salt and pepper and toss until combined. Sprinkle the pine nuts and goat cheese over the salad and serve at room temperature.

Lemon caper beurre blanc

  • Cut the butter into medium (1/2-inch) cubes and return the butter cubes to the refrigerator to keep cold, very important.
  • Heat the wine, vinegar, lemon juice and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tbsp. This should take about 10 minutes.
  • Once the wine-vinegar mixture has reduced, reduce the heat to low, take the cubes of butter out of the fridge and start adding the cubes, one or two at a time, to the reduction, while you whisk rapidly with a wire whisk.
  • As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2 to 3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth. Strain the shallots (optional) Add the baby capers, season to taste with Salt.

Crispy skin toothfish

  • Pat the skin of the Toothfish dry with paper towel and season well with salt and a little pepper. In a large skillet, heat the olive oil and butter. Add the fish skin side down and cook for 3-5 minutes until the skin is crisp and coloured. Reduce the heat to low and turn the fish to finish in the butter. Only needs 1-2 minutes. Don’t overcook it!
  • Spoon the beurre blanc onto the plate and top with a piece of toothfish. Add a good serving of the salad to one side and garnish with micro herbs.
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Crayfish Risotto

Crayfish Risotto

With cherry tomatoes, basil and shaved parmesan. A delicious silky crayfish risotto just bursting with flavour.
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Ingredients
  

  • 1 whole large Crayfish (green) or 250-350g Crayfish meat30g Butter unsalted

Risotto

  • 400 g Carnaroli rice (or Arborio)
  • 1.6 L Crayfish stock (or chicken stock infused with the crayfish shells)
  • 50 g Butter unsalted
  • 1 tbsp Extra virgin olive oil (EVOO)
  • 1 small onion, finely chopped
  • 1 Garlic clove, minced/grated
  • 200 ml dry white wine
  • 250 g cherry tomatoes
  • 1/2 cup basil leaves, torn
  • 1 tbsp lemon juice
  • 1/4 cup Parmesan, grated
  • Salt and pepper to taste

Crayfish stock

  • Crayfish carcass/shells
  • 1 chopped carrot, celery rib, onion
  • 5 minced garlic cloves
  • 1 bay leaf
  • 1 thyme sprig
  • 4 L water

Garnish

  • Parmesan, shaved
  • Basil leaves, torn

Instructions
 

  • Remove meat from the crayfish tails and cut into bite-sized pieces. Reserve the shells for making the crayfish stock or infusing the stock.
  • For the Crayfish stock, rinse the carcass/shells. Cook the carrot, celery rib, garlic cloves, bay leaf, and thyme sprig in olive oil in a 6-8 litre pot over moderate heat until softened. Stir in the carcass/shells and water. Bring to a boil and simmer until reduced to about 61/2 cups, about 11/2 hours. Strain through a cheesecloth-lined fine sieve. OR For the Infused stock, place the chicken stock and the carcass/shells into a large, heavy based saucepan and bring to the boil. Reduce heat to a simmer and cover with a lid to infuse for 5 minutes, then strain.
  • For the Risotto, place a medium sized, heavy based saucepan over low heat. Add 1 tbsp of the butter and the olive oil, add onion and garlic and cook, without browning, until soft. Add the tomatoes. Add the rice and stir until all grains are coated with oil and have slightly warmed. Deglaze the saucepan with white wine then stir continuously until all liquid has been absorbed.
  • Add half the stock to the rice and stir to prevent rice sticking. When the liquid has reduced, add another quarter of the stock. When all liquid has been absorbed add remaining stock. Cook for a further 5 minutes until rice is cooked and creamy, add a little water if necessary.
  • For the crayfish, heat up a pan on med-high heat with butter and olive oil, add the crayfish meat, cook tossing until lightly coloured (about 3 min). Take of the heat, season with salt and pepper.
  • To finish the risotto, stir through the crayfish, basil, lemon juice and grated parmesan.
  • Divide the risotto onto each plate, top with a few extra pieces of crayfish, shaved parmesan, sprinkle with torn basil.
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Fried Barramundi Wings

Fried Barramundi Wings

With TFF Red Rub, hot sauce, slaw and ranch dressing. A cajun-inspired, fresh and crispy dish with big bold flavours.
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Ingredients
  

  • 8-12 Barramundi wings (2-3 per serve)
  • 2 eggs, whisked
  • 1 cup cup of TFF Red Rub (available from the Fish Factory)
  • 2 cups rice flour and extra as required
  • Oil for deep frying (Canola or Sunflower)
  • Murray River Salt Flakes

Garnish

  • Hot sauce
  • Ranch dressing
  • Lemon cheeks
  • Coleslaw

Instructions
 

  • Combine fish wings and red rub in a large bowl and toss to coat.
  • Add eggs and mix to coat.
  • Add rice flour and toss to coat. Gloves can be handy if you don’t like getting messy. You want the wings to be quite dry coated, not a wet batter, so if you need to add a little extra rice flour.
  • While you’re coating the wings heat up your oil to 180°C.
  • Once the oil is up to temp give the wings a little tap to get rid of any extra flour and drop them gently into the oil. 4 minutes each is about right for a medium sized fish wing.
  • Once cooked remove from oil, drain in a basket or on absorbent paper.
  • To serve, season with salt and serve drizzled with hot sauce and ranch dressing, and with a nice coleslaw on the side.
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Sashimi Dressings & Sauces

Sashimi Dressings & Sauces

Yuzu miso ponzu, coriander infused sweet soy, orange lime soy, wasabi avocado cream – delicious dressings and sauces to compliment your sashimi
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Ingredients
  

Yuzu miso ponzu dressing

  • 150 ml grapeseed oil
  • 60 ml soy sauce
  • 60 ml ponzu shoyu (or yuzu juice, ponzu sauce)
  • Zest of 1 Lime (or yuzu)
  • 1 tbsp lime juice
  • 3 cloves garlic (crushed or finely grated)
  • 1 tbsp black pepper
  • 75 g brown miso
  • 15 ml mirin
  • 15 ml sake

Coriander infused sweet soy sauce

  • 125 ml chicken stock
  • 1 1/2 tbsp soy sauce
  • 60 ml sake
  • 1/2 tsp white sugar
  • 3 stalks coriander roots

Orange lime soy sauce

  • 1 orange, zest and juice
  • 1 lime, zest and juice
  • 1 tbsp soy sauce
  • 3 tbsp grapeseed oil

Wasabi avocado cream

  • 1 avocado, coarsely chopped
  • 1 lime, zest and juice
  • 1 tsp wasabi, to taste
  • 2 tsp chives, finely chopped

Instructions
 

  • Yuzu miso ponzu dressing: Combine all ingredients together and blend with a stick mixer (or mixer) until smooth. Strain through a fine sieve and place into a squeeze bottle (or a small jug).
  • Coriander infused sweet soy sauce: Combine stock, soy sauce, sake, sugar and coriander stems and roots in a saucepan and simmer over medium heat for 3 minutes, then strain and cool.
  • Orange lime soy sauce: Grate the zest of 1 orange and the lime into a large bowl. Add 1 tablespoon of juice from the orange and 2 tablespoons of juice from the lime into the bowl (you may need a second lime). Whisk in the soy sauce and the oil. Set the dressing aside.
  • Wasabi avocado cream: Finely grate the rind and juice of the lime. Process the avocado, lime rind, juice, wasabi and 2 tsp of the chives until smooth. Season. Transfer to a small sealable plastic bag to pipe (or us a squeeze bottle).
  • Note: Keep all dressings and sauces in the fridge until ready to use (they keep for a few days)
  • Don’t forget to garnish your sashimi… now that you’ve got your delicious sashimi, dressings and sauces ready, finish it off with some stunning garnishes, not only for the added presentation but to add the extra contrasting textures and flavours that make sashimi so versatile! Just a few ideas: Caviar, pickled ginger, wasabi paste, shallots (finely sliced), Chillies soaked in lemon juice, Daikon (matchsticks), sesame seeds (golden and black), chives, cucumber (finely diced), micro leaves and flowers… so many options.
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