Hiramasa Kingfish Ceviche

Hiramasa Kingfish Ceviche

With coconut, chilli and kaffir lime leaf. A gorgeous kingfish ceviche with asian spices and tangy lime.
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Ingredients
  

  • 400 g Hiramasa kingfish, 5mm slices
  • 400 ml coconut and lime brine

Coconut and lime brine

  • 200 ml unsweetened coconut milk
  • 100 ml freshly squeezed lime juice
  • 75 ml white wine vinegar
  • 20 ml fish sauce
  • A pinch of sugar
  • A pinch of sea salt

Garnish

  • 5 kaffir lime leaves, finely shredded
  • 20 g toasted coconut shavings
  • 1 finely sliced red chilli
  • 1 punnet micro coriander

Instructions
 

  • Mix all ingredients together. Combine the kingfish with the coconut and lime brine and leave to stand for 5-10 minutes. Take the kingfish out of the brine but keep the liquid.
  • To serve, Spread out the kingfish on a serving platter of your liking or smaller individual plates and pour the remaining liquid evenly on top. Sprinkle the kaffir lime leaf, toasted coconut shaving and chillis over the kingfish and finish of with a generous bunch of micro coriander.
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Bourbon Glazed Glacier 51 Toothfish

Bourbon Glazed Glacier 51 Toothfish

With lemon butter asparagus and red chillies. Melt in your mouth delightful, that’s sweet, spicy and totally divine.
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Ingredients
  

  • 4 150gb Glacier 51 toothfish fillets
  • 2 tsp light brown sugar
  • 2 bunches baby asparagus
  • 2 tbsp butter
  • zest of 1 lemon
  • 1 Small red chilli, thinly sliced

Bourbon glaze marinade

  • 125 ml bourbon
  • 4 tbsp mirin
  • 4 tbsp light brown brown sugar
  • 2 tbsp soy sauce
  • 2 tsp ice wine vinegar

Garnish

  • Extra small red chilli, thinly sliced
  • Micro coriander or lemon balm

Instructions
 

  • Place marinade ingredients into a jar or bowl and whisk for 30 seconds. Pour marinade into a resealable bag, then add the fish fillets.
  • Carefully massage the fish until the fillets are completely covered in marinade. Remove air from bag then seal and place in fridge to marinate overnight (or a few hours if in a rush).
  • Remove fillets from the marinade and discard the marinade.
  • Sprinkle the sugar and chillies on top of fillets then place on a baking paper lined ovenproof tray and then place in preheated oven at 200°C.
  • Cook the fillets for 8-10 mins, then place under a grill until golden.
  • Meanwhile prepare the asparagus, trim the woody ends rinse and set aside. In a medium skillet melt the butter and once beginning to bubble add the lemon zest, some salt and pepper then toss the asparagus until just cooked.
  • To serve add some asparagus to each plate and top with a golden fillet of toothfish. Sprinkle with extra chilli and micro herbs to finish.
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Barramundi Bites

Barramundi Bites

With Romesco Sauce and Chorizo. A vibrant, mouthwatering appetiser with a spicy, tangy finish.
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Ingredients
  

  • 500 g Barramundi pieces (uniform bite size)
  • 150 g Chorizo, diagonal slice
  • 1/2 cup extra virgin olive oil, divided
  • 1 Roma tomato (or 3-4 cherry truss)
  • 2 tbsp blanched hazelnuts
  • 1/3 cup cubed day-old bread, crusts removed
  • 2 cloves of garlic, peeled
  • 2 tbsp blanched slivered almonds
  • 1 small dried chilli pepper (or 1 tbsp chilli flakes)
  • 1/3 cup roasted red peppers, drained (jar bought)
  • 2 tbsp sherry vinegar
  • 1 tsp smoked paprika
  • 1 tsp salt
  • Flat leaf parsley to garnish

Instructions
 

  • Heat 1/4 cup olive oil in a skillet over medium heat. Add the tomato, hazelnuts and bread. Toss the nuts and bread around until they’re golden brown, then remove them to the bowl of a food processor.
  • When the tomato starts to brown and blister, rotate and allow it to do the same thing until all sides are browned. In the meantime, add the garlic, sliced almonds and dried chilli and toss around for about one minute. These will brown quickly. When everything is golden, transfer to the food processor along with the tomato and any remaining oil.
  • Add the roasted peppers, sherry vinegar, smoked paprika and salt to the food processor, then pulse a few times to get everything broken up. Run as you stream in the remaining 1/4 cup of olive oil. Process the sauce until it’s smooth but still has texture. Transfer to a bowl and set aside.
  • Pat the barramundi pieces very dry, season with salt and pepper.
  • Wipe out the same skillet you used earlier and heat 1 tablespoon olive oil. When the pan is hot, add a few pieces of barramundi, being careful not to overcrowd the pan. When they’re golden and nicely seared, flip, then remove them from the pan once they’re totally cooked through. Repeat with the remaining pieces. The cooked barramundi bites can be held, covered with foil, in a 175°C oven while everything is finalised.
  • To serve, spoon the Romesco sauce on the pale and spread into a thick line. Skewer a piece of barramundi and a piece of chorizo with a toothpick, then place it down onto the sauce. Repeat with the remaining barramundi and chorizo. Place a small leaf of parsley on top of each skewer and serve immediately.
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Pan-fried Glacier 51 Toothfish

Pan-fried Glacier 51 Toothfish

With coriander infused sweet soy sauce, rice and ice plant. A fresh, crisp appetiser with clean, bright flavours.
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Ingredients
  

  • 300 g Glacier 51 toothfish, cut into 3mm thick slices
  • 1 1/2 cup Rice flour
  • 1/3 cup Canola oil
  • 250 g Superbrown rice (Sun Rice microwave steamed rice)
  • Coriander infused sweet soy sauce
  • 1 1/2 cup chicken stock
  • 1 1/2 tbsp light soy sauce
  • 60 ml Sake
  • 1 1/12 tsp White sugar
  • 3 stalks Coriander, roots and leaves reserved

Garnish

  • 100 g Ice plant (or warrigal greens, baby spinach)
  • 1 Small red chilli, thinly sliced
  • 1 Shallot, finely sliced
  • Coriander leaves

Instructions
 

  • For the 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.
  • Combine rice flour and ½ cup water in a bowl to form a paste. Spread paste evenly over the toothfish slices. Heat oil in a wok or frying pan over medium-high heat, add a few pieces of fish and cook for 2-3 minutes each side or until cooked through. Transfer to an absorbent paper-lined plate and repeat with remaining fish.
  • Cook rice as per packet instructions.
  • Blanch the Ice plant (or greens) and refresh in ice water.
  • To serve add some rice to each bowl, add some ice plant, top with a few slices of fish and serve scattered with chilli, shallot and coriander leaves then spoon sauce over the rice to finish.
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Grilled Crayfish

Grilled Crayfish

With herb butter, apple-fennel slaw and lime vinaigrette. A dish sure to impress! Delicate sweet crayfish with a bright and zesty slaw.
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Ingredients
  

  • 1 whole large Crayfish (green) about 800g each
  • 1/2 cup butter, room temperature
  • 2 tbsp parsley, finely chopped
  • 1 tbsp coriander, finely chopped
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • 2 cups red cabbage, shredded
  • 1 cup fennel, thinly shaved
  • 1/2 cup apples (pink lady), matchsticks
  • 1 cup carrots, coarse grated
  • 3 spring onions, sliced
  • 1/4 cup coriander, chopped
  • 2 tbsp grape seed oil
  • 2 tbsp honey
  • 2 tbsp apple cider vinegar
  • 1 tbsp lime juice
  • salt & pepper to taste
  • dash of cayenne
  • Coriander leaves
  • Sliced chillies
  • Lime cheeks

Instructions
 

  • Herb butter: Combine all ingredients and season to taste. Set aside.

Crayfish

  • Place on its back on a flat, non-slip work surface place a sharp knife on the head beneath the mouth parts. Cut through the head, then backwards towards the tail. Open out to reveal the 2 halves. Remove and discard the dark intestinal vein, stomach sac and gills. Transfer crayfish, flesh-side up, to a baking tray and drizzle with oil. Heat a skillet over high heat and add the crayfish, flesh-side down. Cook for 4 minutes or until slightly charred. Turn, then coat the flesh with the herb butter. Cook for a further 8-10 minutes until the crayfish is just cooked through. You can also put the skillet in the oven (180°C) to finish if you prefer.

Apple-fennel slaw

  • Combine in a large bowl the shredded red cabbage and shaved fennel then the coarse grated carrots and sliced spring onions. Next finely chop a small handful of coriander and add it to the slaw mix. Lastly, cut the apple into thin match-stick pieces and add it to the slaw. If you’re chopping up this salad ahead of time, don’t cut the apple till you’re ready to dress the salad cos they’ll turn brown. Toss everything together well.

Dressing

  • Start with 2 tablespoons of grape seed oil in a jar or a bowl. Add the honey, apple cider, lime juice, salt, pepper and a light dusting of cayenne to the oil. Put the lid on and shake the dressing (if you’re using a bowl simply whisk it with a fork) until the oil and other liquids are mixed well. Drizzle over the slaw and toss well until everything is coated in the dressing.
  • Add a mound of slaw to each plate and rest the crayfish on top, baste with a little more of the herb butter, then garnish with some coriander leaves, sliced chillies and lime cheeks.
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Crispy Skin Glacier 51 Toothfish With Pearl Couscous

 

Crispy Skin Glacier 51 Toothfish With Pearl Couscous

With pearl couscous, peas and rocket. A dish with an elegant balance of flavour and texture.
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Ingredients
  

  • 4 150g 150g Glacier 51 toothfish
  • 2 tbsp  Extra virgin olive oil (EVOO)
  • Salt and pepper to season

Pearl Couscous

  • 2 tbsp Extra virgin olive oil (EVOO)l
  • 1 1/3 cups Pearl couscous
  • 2 1/2 cups Chicken broth
  • Zest of 1 large lemon
  • Juice from 1 large lemon (about ¼ cup)
  • 2 tsp Salt
  • 1/4 tsp Freshly ground black pepper
  • 4 Shallots, finely sliced including both white and green parts
  • 1 cup frozen Peas, thawed
  • 2 cups Baby rocket

Garnish

  • Baby rocket

Instructions
 

  • In a large saucepan, heat the olive oil over medium high heat. Pour in the couscous and stirring frequently, cook until lightly toasted (about 2-3 minutes).
  • Add the chicken stock, lemon zest, lemon juice, salt and pepper and stir to combine. Bring the mixture to a boil. Reduce the heat to medium-low and simmer about 8 minutes – until the couscous is al dente.
  • Stir in the peas and 1/2 the rocket and mix until well combined.
  • In an oven proof saute (fry) pan, heat the EVOO until hot. Season the fillets with salt and pepper and add to the hot pan. Cooking them skin side down for approximately 5 minutes until the skin was nice and crispy. Then flip them over for 3-4 minutes.
  • To serve add a mound of couscous, a few extra rocket leaves and top with a piece of fish. Add a few shallots, season with a little salt to finish.
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Hiramasa Kingfish Provencale

seafood recipes

Hiramasa Kingfish Provencale

Crispy skin with baby spinach & lemon wedges. A delicious and healthy dish with layers of flavour.
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Ingredients
  

  • 4 180g Hiramasa kingfish killets (skin on)
  • 1 tbsp Extra virgin olive oil (EVOO)

Provencale sauce

  • 1 tbsp Extra virgin olive oil (EVOO)
  • 2 Garlic cloves (finely chopped)
  • Zest of 1 Lemon
  • 600 g Vine ripened tomatoes (seeds removed and diced)
  • 2 Anchovy fillets (drained and chopped)
  • 2 tbsp Capers (rinsed and drained)
  • 2 tsp Red wine vinegar
  • 1 tsp Caster sugar
  • 50 g Kalamata olives (pitted)
  • 2 tbsp Flat leaf parsley

Side / Garnish

  • 2 cups Baby spinach (or rocket)
  • Lemon wedges

Instructions
 

  • Score the skin with 2-3 cuts (stops the skin curling up). Season the kingfish with salt and pepper.
  • Heat a frypan lined with some baking paper on medium-high heat, add the EVOO, then cook the fish skin-side down for approx. 3 minutes until the skin is crisp and golden. Set all fillets aside in a baking tray skin-side up and cover with foil until ready to finish.
  • To finish the fish, preheat the oven to 180°C remove the foil and bake the fish in the tray for 3-4 minutes until just cooked through. Don’t overcook it! (you can also just finish the fish in a pan skin-side up).

Sauce

  • Heat EVOO in the same pan used for the fish over low heat. Add the garlic, lemon zest and some salt and pepper, stir for 2-3 minutes until soft but not coloured. Stir in the tomato, anchovy, capers, vinegar and sugar, then partially cover with a lid (or foil). Cook for 3-4 minutes until the tomatoe softens. Now add the olives and parsley.

To Serve

  • Place a fillet of kingfish skin-side up on the plate, add some baby spinach to the side, then spoon over a good amount of the provencale sauce across the fish. Add 1-2 lemon wedges, season & enjoy! You can also add a drizzle of infused EVOO (Lime or lemon etc) to the spinach for extra flavour.
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Hiramasa Kingfish Sashimi

Hiramasa Kingfish Sashimi

With yuzu miso ponzu dressing & caviar. A delicate Japanese inspired dish with bold flavours.
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Ingredients
  

  • 250 g Hiramasa kingfish fillet, cleaned & skin removed

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 tbsp black pepper
  • 75 g brown miso
  • 15 ml mirin
  • 15 ml sake

Garnish

  • 1 green chilli (finely sliced set aside in lemon juice)
  • Pinch of chives (2 cm chop)
  • 3-4 tsp salmon caviar (or Oscietra caviar)
  • Micro red shiso leaves (or other micro herbs to garnish

Instructions
 

  • Prepare the kingfish, and trim all unwanted trim to leave a perfect clean fillet. Portion into 2-3mm thick slices, season with salt and black pepper then set aside in a bowl over ice to keep the sashimi nice and cold.
  • For the 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). Keep in the fridge until ready to use (keeps for a few days).
  • To serve, place 6 pieces of kingfish on a long narrow plate, add a slice of chilli inside each, top with a little caviar and a few chives. Dribble a little dressing around the plate (or over the kingfish), scatter a few micro herb leaves, season and enjoy! Add a little extra dressing to a small bowl for those that want extra dipping.
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Mussels Steamed and Dressed

Mussels Steamed and Dressed

With soy, ginger, lemon and nam-jim spicy lime, cucumber. Sweet, plump steamed mussels enhanced with asian-inspired dressings.
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Ingredients
  

  • 1 kg Boston Bay mussels

Soy, ginger and lemon dressing

  • 1 tbsp Japanese soy sauce
  • 1 tbsp lemon juice
  • 1 tsp mirin (or sweet sherry)
  • 1 tsp fresh ginger, finely grated
  • 15 g green shallots very finely sliced
  • 2 tbsp mussels stock (see note)
  • 1 tsp toasted sesame seeds (optional)

Nam-jim, spicy lime and cucumber dressing

  • 1/4 cup lime juice
  • 30 ml fish sauce
  • 30 ml palm sugar (or brown sugar)
  • 1/2 small red chilli, seeded and finely diced
  • 15 g red onion, finely diced
  • 45 g Lebanese cucumber, deseeded and diced
  • 2 tbsp coriander leaves, roughly chopped

Instructions
 

  • Arrange the mussels in a steamer basket over a pot or wok of boiling water OR add 100ml of water to a large heavy based pot and bring to the boil, then add the mussels. Cook covered for 3-4 minutes or until the mussels have opened and the meat has pulled away from the shell. Prize open any unopened mussels with a knife.
  • Note: Keep some of the mussel stock that is left from cooking to add to the dressing.
  • Combine the soy, lemon, mirin, ginger, shallots and mussel stock in a small bowl. Spoon onto steamed mussels and sprinkle over the sesame seeds.
  • In a small bowl mix together the lime juice, fish sauce and palm sugar until the sugar is dissolved. Taste to check that the sauce is sour, sweet and salty. If not adjust with extra to balance the flavour. Stir in the chilli, red onion, cucumber and coriander, then add 2 tablespoons of the mussels stock left from steaming. Spoon the dressing over the steamed mussels and serve immediately.
  • Remove the top shell and arrange the mussels in the “half-shell” on a platter, spoon on some the dressing and serve. Serve the dressings in small bowls as well for those that want more. To create a delicious mussel salad simply add salad herbs, crisp vegetables and noodles to the Asian dressings.
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Ora King Salmon Poke

Ora King Salmon Poke

With soy, ginger and sesame. An irresistible healthy meal with contrasting textures and flavours.
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Ingredients
  

  • 400 g Ora King Salmon, (100g per serve) skin off, diced into 2cm cubes

Poke marinade

  • 1/4 cup Soy sauce (good quality)
  • 1 tbsp Sesame oil
  • 1 tbsp Rice wine vinegar
  • 1 tsp Ginger, finely grated
  • 1 clove Garlic, finely grated
  • 3 green Shallots, white parts thinly sliced

Rice bowl

  • Steamed rice or quinoa
  • 1 Cucumber Lebanese, thin peeled strips
  • 3-4 Radishes, thinly sliced (mandolin)
  • 1 Avocado (ripe but firm), halved and thinly sliced
  • 2 cups purple Cabbage, finely shredded
  • 2 Carrots, cut into thin matchsticks
  • Ice plant leaves (optional)
  • Black sesame seeds
  • Golden sesame seeds

Instructions
 

  • Make a batch of steamed rice or quinoa. Use microwave packet steamed rice for any easy option.
  • Prepare the King salmon, skin off into cubes.
  • Next, in a medium sized bowl, combine the soy sauce, sesame oil, rice wine vinegar, ginger, garlic, and green onions. Stir well to combine. Add the King salmon and marinate for about 30 minutes in the refrigerator.
  • With a vegetable peeler, peel thin long ribbons of cucumber. Then thinly slice (or mandolin) the radishes. Halve the avocado, and cut into thin slices. Finely shred the cabbage and lastly, peel carrots and cut into thin matchsticks.
  • To serve, build the Poke bowls - add some rice or quinoa, then place each of the extra ingredients (be creative) and finally top with the King salmon and the sesame seeds. Add a little extra marinade to a small bowl for those that want extra.
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