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Asian Baked Salmon with Broccolini and Snowpeas


1 x 200g bunch broccolini, washed and trimmed
200g snowpeas, washed and trimmed
2 spring onions, cut into 5 cm lengths
4 x 200g portions Atlantic salmon fillet
2 tablespoons soy sauce
1 lime
1 teaspoon sesame oil
60g Western Star Butter, cut into 8 cubes
8 sprigs of coriander
Japanese rice sprinkles (furikake) or black sesame seeds, for garnish (optional)


Preparation Time: 15 minutes
Cooking Time: 12 minutes
Serving Size: Serves 4

1. Place 4 large pieces of aluminium foil on the bench top, shiny side up. Arrange the broccolini, snowpeas and spring onions in the middle of each sheet of foil and top with a piece of salmon.
2. Sprinkle each piece of salmon with 2 teaspoons soy, a squeeze of lime juice, 1/4 teaspoon sesame oil, 2 cubes of butter and a sprig of coriander.
3. Scrunch up the foil around the salmon and vegetables to form a sealed, pastie shaped parcel. Arrange parcels on a baking tray and bake at 200°C for 10-12 minutes.
4. To serve, open each parcel and transfer contents to a plate, drizzle with juices and garnish with rice sprinkles, extra coriander and lime wedges.


May 14, 2010 Posted by | Ikan, Seafood | Comments Off on Asian Baked Salmon with Broccolini and Snowpeas

Ocean Trout With Fennel, Orange And Mint Salad


  • 1 pack chilled John West Ocean Trout
  • 1 small fennel bulb, thinly sliced
  • 1/2 red onion, thinly sliced
  • Fresh baby mint leaves
  • 1 orange, unpeeled, cut in half and thinly sliced
  • 1 teaspoon olive oil


  1. 1. Soak sliced red onion in water for 10 minutes to remove strong onion flavour.
  2. 2. Pan-fry John West Ocean Trout in a lightly oiled non-stick pan for 5-6 minutes on each side.
  3. 3. Combine sliced fennel with onion, mint leaves and orange slices and drizzle with olive oil.
  4. 4. Serve fennel salad with cooked trout and garnish with fennel fronds

March 26, 2010 Posted by | Seafood | Leave a comment

Chilli Mussels with coriander and tomato sauce


  • 2 kilo mussels,scrubbed and de bearded
  • 2 big tins chopped tomatoes
  • 4 cloves garlic
  • 6 shallots
  • 1/2 tin coconut cream
  • 1 bunch coriander
  • 1 tbspn palm sugar
  • 8 -10 red chillis
  • 500ml chicken stock
  • 2tbspns olive oil


  1. Finely chop chillli garlic and shallots.Add to large pot with the olive oil and fry till fragrant.Add chicken stock palm sugar and mussels
  2. Place lid on pot and steam for 2-3 minutes,or until mussels open.
  3. Add tomatoes and simmer for a further 3 minutes .
  4. Finally add 1/2 a tin of coconut cream,stir and add coriander
  5. Ladel onto large bowls and garnish with lemon wedges and coriander.
  6. Remember not to eat any un opened mussels
  7. Great with crusty italian bread to soak up juices

March 26, 2010 Posted by | Seafood | Leave a comment

Tuna Carpaccio with Fennel Salad


  • 1 tablespoon black sesame seeds
  • 1 tablespoon white sesame seeds
  • 1 tablespoon finely chopped fresh parsley
  • 1/2 tablespoon lemon zest
  • 480g piece fresh yellow fin tuna
  • olive oil, for brushing
  • lemon infused olive oil, to drizzle
  • fresh chervil and thyme, to garnish
  • fennel salad
  • 2 baby fennel, thinly sliced
  • 1 tablespoon olive oil
  • squeeze of lemon
  • sea salt and freshly ground black pepper, to taste
  • garlic crumbs
  • 4 thin slices French bread
  • 1 tablespoon olive oil
  • 2 small garlic cloves, finely chopped


1. Place seeds in a heated frying pan. Cook, stirring occasionally, until toasted.

2. Combine sesame seeds, parsley and lemon zest in a small bowl. Spoon out onto a baking paper lined tray.

3. Remove the bloodline and any excess tissue fibre from tuna. Brush tuna lightly with oil. Roll in seed mixture until evenly coated. Refrigerate until required.

4. To make fennel salad, place all in ingredients in a medium bowl. Toss to combine.

5. Preheat oven to 180°C.

6. To prepare the garlic crumbs, brush bread on both sides with oil. Place on a baking tray in a single layer. Cook in the oven until golden and crisp. Remove from oven and brush with garlic. Season with salt and pepper. Cool. Process to form coarse crumbs.

7. To serve the tuna, using a very sharp sushi knife or long bladed knife, cut very thin slices of the tuna and arrange in a single layer over four plates. Sprinkle over the garlic crumbs and fennel salad. Drizzle with a little lemon infused olive oil and garnish with fresh chervil and thyme.


1. The fennel needs to be very thinly sliced – to achieve this, use a mandolin or Japanese slicer.

2. We toasted bread on the day to make crumbs. If you have the time, day-old Italian bread, processed into coarse crumbs and then cooked with butter and oil would also be a good method.

3. For even thin slices of tuna, pull the knife down and toward you in one smooth action. Using a see-saw motion may cause fish to tear. Try wrapping fish in plastic wrap and freezing for 1 hour before slicing – it will help keep the fish firm.

4. You will need to use Sashimi-grade tuna for this dish.

March 24, 2010 Posted by | Seafood | Leave a comment

Swordfish with Eggplant and Anchovies


  • 1 tablespoon olive oil
  • 125ml white vinegar
  • 1/2 tablespoon finely chopped parsley
  • 1/2 tablespoon finely chopped fresh mint
  • 4 x 200g swordfish fillets
  • extra olive oil, for brushing
  • 4 white marinated anchovies, halved lengthways
  • fresh herbs and lemon wedges, to garnish
  • marinated eggplant
  • 2 medium eggplant, cut into 2cm pieces
  • 2 tablespoons sea salt
  • 1 fresh chilli, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 lemon, zest and juice
  • 1/2 tablespoon finely chopped fresh oregano
  • 8 fresh sage leaves, chopped
  • freshly ground white pepper to taste
  • 60ml olive oil


1. To prepare eggplant, place in a large bowl and generously sprinkle over sea salt. Stand for at least 20 minutes before rinsing away the excess salt.

2. Pat eggplant dry and combine with remaining ingredients in a large bowl. Stand to marinate at least 20 minutes. Drain eggplant and reserve marinade.

3. Heat oil in a large heavy based frying pan. Add eggplant. Cook, stirring occasionally, for 1-2 minutes. Add wine and marinade. Cook for a further 10 minutes, stirring occasionally, until golden brown and tender. Stir in parsley and mint.

4. Heat a large grill pan. Brush fish with oil and season with salt and pepper. Cook on one side for 2-3 minutes. Turn and cook for about a further 1 minute.

5. To serve, divide the eggplant over four plates and top with anchovies and swordfish. Garnish with fresh herbs and lemon wedges. Serve immediately.


1. Salting eggplant draws out any bitter juices.

2. Marinated anchovies have been marinated and preserved in vinegar. They have a much milder flavour than those which you buy in jars and been cured/salted. They are available from delicatessens.

3. Make double this delicious marinated eggplant and serve as part of a buffet or picnic.

March 24, 2010 Posted by | Seafood | Leave a comment

Squid with Rocket and Garlic Aioli


  • 300g fresh rocket leaves
  • 2 teaspoons olive oil
  • extra lemon zest, chopped parsley and chilli, to sprinkle
  • lemon wedges, to serve
  • aioli
  • 1 bulb of garlic
  • 2 teaspoons olive oil
  • sea salt, to taste
  • 2 egg yolks
  • 375ml olive oil, extra
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cayenne pepper
  • freshly ground white pepper
  • marinated squid
  • 6 fresh squid tubes, cleaned and cut into 3cm pieces
  • zest of 1 lemon
  • 1 medium red chili, finely sliced
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely chopped fresh parsley
  • 2 tablespoons olive oil


1. To marinate squid, combine all ingredients in a medium bowl. Refrigerate, covered, for at least 20 minutes.

2. To prepare the aioli, trim top of garlic bulb. Drizzle with olive oil and loosely wrap in foil. Place onto a paper lined baking tray and cook for about 20 minutes or until the garlic is soft in the centre. Cool slightly. Squeeze flesh out of skins and into a blender. Season with salt. Add the egg yolks and blend to combine. With blender operating, trickle the extra oil into the egg mixture, blending until thick. Add lemon juice and cayenne. Adjust seasoning to taste.

3. Preheat a grill pan until very hot. Cook squid in batches until curled and opaque.

4. Combine rocket leaves and oil. Season with salt and pepper.

5. To serve, divide rocket among four plates. Place squid in centre. Sprinkle with extra zest, parsley and chilli. Serve with a small dish of aioli.


1. To prepare squid hoods, cut down centre and open out. Score inside in a diagonal pattern then into 3cm pieces.

2. If you have time, marinate squid for several hours, covered, in refrigerator. This will allow the flavours to fully develop.

3. Try cooking squid on the flat plate of the barbecue.

4. Aioli can be made up to a day in advance. Store, covered, in refrigerator. Try experimenting with flavours, changing lemon to lime rind or stirring through chopped fresh herbs or anchovies before serving.

March 24, 2010 Posted by | Seafood | Leave a comment

Garlic and Chilli Tiger Prawns Served with a Fresh Sicilian Orange and Fennel Salad


  • 8 large cooked tiger prawns
  • 2 small fennel, thinly sliced
  • 2 oranges, peeled and sliced into rounds
  • sprigs of fresh dill, to garnish
  • salad dressing
  • 60ml olive oil
  • 11/2 tablespoons white wine vinegar
  • 2 teaspoons finely chopped fresh parsley
  • 1/2 red chilli, finely chopped
  • Marinade
  • 60ml olive oil
  • 2 cloves garlic, finely sliced
  • 1/2 lemon
  • 1/2 red chilli, finely sliced
  • sea salt and freshly ground black pepper, to taste


1. Shell and devein prawns. Place in a medium bowl with marinade ingredients. Season with salt and pepper. Toss to combine. Refrigerate, covered, until required.

2. To make salad dressing, combine all ingredients in a screw top jar. Shake well. Season with salt and pepper.

3. Place fennel and orange in a medium bowl. Add dressing. Toss to combine.

4. Arrange salad in the centre of four plates. Top with prawns. Garnish with fresh dill and serve immediately.


1. For really thinly sliced fennel, try using a mandolin slicer.
2. If you prefer to use fresh, raw prawns. Bring 1 litre and 1 tablespoon salt to the boil in a medium saucepan. Add prawns. Cook for 3-4 minutes. Prawns are done when they float to the top of the water. To test, take out a prawn and hold it to the light, it is cooked when the flesh has shrunk from the shell slightly and the prawn looks translucent.
3. Turn this great salad into a main course, by doubling quantities and adding some baby spinach leaves and toasted, slivered almonds.
4. Fennel has a delicate aniseed flavour and can also be eaten steamed, roasted and fried. The dried seeds from the fennel plant have a strong liquorice flavour and are used in both sweet and savoury dishes.

March 8, 2010 Posted by | Seafood | Leave a comment

Sweet Chilli Seafood BBQ


  • 12 raw prawn cutlets
  • 300 g firm white fish, cut into 3cm cubes
  • 1 large calamari tube, sliced into rings
  • 4 spring onions, sliced thinly
  • 2 tspn FOUNTAIN* Gluten Free Soy Sauce
  • 2 tspn Sesame Oil
  • 2 tspn  Garlic
  • 1/3 cup  Sweet Chilli Sauce

Cooking method

  1. Combine half the sweet chilli sauce with garlic, sesame oil, soy sauce and half the spring onion in a large bowl. Add seafood and toss to coat. Marinate for 5 minutes.
  2. Meanwhile, cut top of 1 rice pouch open about 2cm. Place upright in microwave and cook on HIGH (100%/750W) for 2 minutes. Carefully remove pouch from microwave and repeat with second rice pouch.
  3. Heat barbecue or large non-stick frying pan over medium-high heat. Cook the seafood for 3-4 minutes, until cooked through. Serve seafood with rice. Top with remaining spring onions and sweet chilli sauce.

February 14, 2010 Posted by | Seafood | Leave a comment

Cumi Isi Berkuah


500 gr cumi ukuran sedang

10 bh telur asin mentah

2 sdt air jeruk nipis

lidi untuk menyemat

3 sdm minyak untuk menumis

2 btg serai, memarkan

5 lbr daun jeruk

2 bh tomat merah, potong-potong

500 ml santan


8 bh bawang merah

6 bh cabai merah

4 btr kemiri

3 cm kunyit

1 sdt garam

1 sdt gula merah

Cara membuat:

  1. Cumi isi: bersihkan cumi, buang kulit arinya, cuci bersih. Pecahkan telur asin, ambil bagian kuningnya, sisihkan. Ambil satu ekor cumi, isi setiap rongga (perut) cumi dengan kuning telur hingga penuh, semat atasnya dengan lidi. Sisihkan.
  2. Panaskan minyak, tumis bumbu halus, serai, daun jeruk, hingga harum dan matang. Tambahkan tomat, masak hingga tomat layu.
  3. Masukkan cumi isi, aduk, jangan sampai semat pada cumi terbuka. Tambahkan santan, masak di atas api kecil hingga cumi matang dan kuah mengental. Angkat sajikan.

Untuk 6 porsi

February 11, 2010 Posted by | Seafood | Leave a comment



250 gr daging ikan tenggiri, haluskan

1 sdt garam

85 ml air

6 bh bawang merah, cincang halus

125 gr tepung sagu

tusuk sate

minyak goreng

Cara membuat: 

  1. Campur daging ikan tenggiri, bawang merah (menyedapkan rasa) dan garam, aduk rata.   
  2. Tuang air ke dalam adonan sedikit demi sedikit sambil diuleni sampai rata. 
  3. Masukkan tepung sagu sedikit demi sedikit sambil diuleni sampai adonan halus dan kalis.   
  4. Ambil 1 sdt adonan, bulatkan lalu taruh di atas wadah yang sudah diolesi minyak goreng. Lakukan sampai adonan habis, goreng dalam minyak yang tidak terlalu panas, sampai kecokelatan, angkat dan tiriskan. 
  5. Tusukkan bakso ikan pada tusuk sate sebanyak 3 buah. Hidangkan dengan saus sambal dan saus tomat.

Untuk 30 buah

February 11, 2010 Posted by | Seafood | Leave a comment