Category Archives: recepies

Cognac and Gruyere Oysters

Posted on by
Cognac and Gruyere Oysters
Write a review
Save Recipe
Print
Total Time
20 min
Total Time
20 min
874 calories
6 g
216 g
72 g
34 g
44 g
1080 g
339892 g
2 g
1 g
23 g
Nutrition Facts
Serving Size
1080g
Amount Per Serving
Calories 874
Calories from Fat 629
% Daily Value *
Total Fat 72g
110%
Saturated Fat 44g
218%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 216mg
72%
Sodium 339892mg
14162%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
5%
Sugars 2g
Protein 34g
Vitamin A
45%
Vitamin C
4%
Calcium
135%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 18 freshly shucked raw oysters, on the half shell
  2. 45g butter, melted
  3. 2 tbsp finely chopped shallots
  4. 2 tbsp cognac or brandy
  5. 1 tsp chopped fresh tarragon
  6. ¾ tsp cracked black pepper
  7. ? cup finely grated Gruyere cheese
  8. 3 cups coarse salt
Instructions
  1. Spread salt on a rimmed baking sheet. Nestle the oysters into the salt. Set aside.
  2. In bowl, combine butter, shallots, cognac or brandy, tarragon and pepper. Spoon over oysters.
  3. Sprinkle with Gruyere cheese. Grill oysters until cheese is bubbly and light golden (about four minutes).
beta
calories
874
fat
72g
protein
34g
carbs
6g
more
Gold Coast https://aussieseafoodhouse.com.au/

Barbecued whole snapper with lime and chili

Posted on by
Barbecued whole snapper with lime and chili
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
2444 calories
60 g
705 g
54 g
407 g
10 g
2007 g
9776 g
24 g
0 g
35 g
Nutrition Facts
Serving Size
2007g
Amount Per Serving
Calories 2444
Calories from Fat 480
% Daily Value *
Total Fat 54g
83%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 18g
Monounsaturated Fat 17g
Cholesterol 705mg
235%
Sodium 9776mg
407%
Total Carbohydrates 60g
20%
Dietary Fiber 12g
48%
Sugars 24g
Protein 407g
Vitamin A
63%
Vitamin C
135%
Calcium
73%
Iron
43%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1.5kg whole snapper
  2. 1 stick lemongrass, trimmed, halved, cut into 5cm lengths
  3. 4 garlic cloves, bruised
  4. 6 kaffir lime leaves, torn
  5. Fresh coriander sprigs, sliced green onion, steamed jasmine rice and lime wedges, to serve
  6. Salt, to season
  7. DRESSING
  8. 1/2 cup sweet chili sauce
  9. 1/2 cup lime juice
  10. 1 teaspoon caster sugar
  11. 1/3 cup light soy sauce
  12. 2cm piece fresh ginger, peeled, finely grated
  13. 1 1/2 tablespoons fish sauce
  14. 2 tablespoons peanut oil
  15. 2 tablespoons chopped fresh coriander
Instructions
  1. 1. Preheat a barbecue to medium-high with hood closed. Rinse fish inside and out under cold running water. Pat dry with paper towel. Make 3 shallow cuts, 1cm-deep, in thickest part of each side of fish.
  2. 2. Place a large sheet of baking paper on top of a large sheet of foil on a flat surface. Place fish in centre of paper. Fill cavity with lemongrass, garlic and lime leaves. Season fish with salt and pepper. Fold up baking paper and foil to enclose fish, scrunching to secure foil.
  3. 3. Barbecue the snapper, with the hood closed, for 30 to 35 minutes, turning halfway, or until cooked through.
  4. 4. Meanwhile, make dressing: Combine sweet chili sauce, lime juice, sugar, soy sauce, ginger, fish sauce, oil and coriander in a jug.
  5. 5. Unwrap fish and carefully transfer to a serving plate. Drizzle with dressing. Top with coriander sprigs and green onion. Serve with lime wedges and rice.
beta
calories
2444
fat
54g
protein
407g
carbs
60g
more
Gold Coast https://aussieseafoodhouse.com.au/

Red Snapper Open-Faced Sandwiches

Posted on by
Red Snapper Open-Faced Sandwiches
Serves 4
Write a review
Save Recipe
Print
Total Time
30 min
Total Time
30 min
680 calories
49 g
82 g
29 g
56 g
5 g
385 g
943 g
6 g
0 g
22 g
Nutrition Facts
Serving Size
385g
Servings
4
Amount Per Serving
Calories 680
Calories from Fat 253
% Daily Value *
Total Fat 29g
44%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 82mg
27%
Sodium 943mg
39%
Total Carbohydrates 49g
16%
Dietary Fiber 3g
13%
Sugars 6g
Protein 56g
Vitamin A
42%
Vitamin C
65%
Calcium
20%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Sauce
  1. 1/2 cup low-fat plain Greek yogurt, such as Fage 2-percent
  2. 1 cup whole parsley leaves
  3. 2 tablespoons extra-virgin olive oil
  4. 1 1/2 tablespoons fresh lemon juice, from 1/2 lemon
  5. 1 teaspoon grated lemon zest, from 1 lemon
  6. 1/4 teaspoon ground cumin
  7. 1/4 teaspoon freshly ground black pepper
  8. 1/4 teaspoon kosher salt
Fish
  1. 2 tablespoons extra-virgin olive oil
  2. 1/4 cup quick-mixing flour, such as Wondra
  3. 1/2 teaspoon ground coriander
  4. 1/2 teaspoon kosher salt
  5. Four 150-200g red snapper fillets, skinned and boned
Assembly
  1. 4 slices rustic bread
  2. 3 tablespoons extra-virgin olive oil
  3. 2 cups baby arugula
  4. 1 cup cherry tomatoes, quartered
  5. 1/2 lemon
  6. Kosher salt
Instructions
  1. 1. For the sauce: Place the yogurt, parsley, olive oil, lemon juice, lemon zest, cumin, pepper and salt in a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed, about 30 seconds. Set aside
  2. 2. For the fish: Heat the olive oil in a large skillet over medium-high heat. In a shallow bowl, combine the flour with the coriander and salt. Dredge each fillet in the seasoned flour and coat well. Shake off excess flour, then add the fillets to the hot pan. Cook on the first side for 3 to 4 minutes, or until golden brown and cooked most of the way through. Carefully flip, and cook for another 1 to 2 minutes.
  3. To assemble: Brush the bread slices with the olive oil and toast on a grill or grill pan over high heat for 3 minutes per side, or until golden brown.
  4. 3. Spread each slice with a few tablespoons of the sauce and place a fish fillet on top. Add another dollop of sauce and scatter over some arugula and cherry tomatoes. Add a squeeze of lemon, season with salt and serve.
beta
calories
680
fat
29g
protein
56g
carbs
49g
more
Gold Coast https://aussieseafoodhouse.com.au/

Creamy Garlic Prawns

Posted on by
Creamy Garlic Prawns
Serves 4
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
428 calories
8 g
444 g
22 g
46 g
11 g
300 g
1912 g
1 g
0 g
10 g
Nutrition Facts
Serving Size
300g
Servings
4
Amount Per Serving
Calories 428
Calories from Fat 194
% Daily Value *
Total Fat 22g
34%
Saturated Fat 11g
53%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 444mg
148%
Sodium 1912mg
80%
Total Carbohydrates 8g
3%
Dietary Fiber 0g
1%
Sugars 1g
Protein 46g
Vitamin A
22%
Vitamin C
3%
Calcium
20%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 25g butter
  2. 1 tablespoon olive oil
  3. 2 cloves garlic, crushed
  4. 1 tablespoon flour
  5. 1 cup (250ml) chicken style liquid stock
  6. 2 tablespoons white wine
  7. 1/2 cup (125ml) cream
  8. 2 teaspoons dry mustard powder
  9. 750g peeled uncooked prawns
  10. 1 tablespoon coarsely chopped fresh flat-leaf parsley
  11. Salt, to season
Instructions
  1. 1. Heat butter, oil and garlic in a medium frying pan over medium-high heat until butter has melted. Add flour. Cook, stirring for 1 minute or until mixture bubbles.
  2. 2. Slowly add stock, 1/4 cup at a time, stirring constantly to prevent lumps forming. Add wine and cream. Cook, stirring for 3 minutes or until sauce boils and thickens. Add mustard. Season with salt and pepper.
  3. 3. Add prawns. Simmer, stirring for 3 minutes or until prawns are cooked through. Stir in parsley. Serve creamy garlic prawns with steamed rice.
beta
calories
428
fat
22g
protein
46g
carbs
8g
more
Gold Coast https://aussieseafoodhouse.com.au/

Chili Sand Crab

Posted on by
Chili Sand Crab
Serves 4
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
119 calories
12 g
0 g
7 g
2 g
1 g
159 g
12 g
8 g
0 g
5 g
Nutrition Facts
Serving Size
159g
Servings
4
Amount Per Serving
Calories 119
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 12mg
0%
Total Carbohydrates 12g
4%
Dietary Fiber 2g
8%
Sugars 8g
Protein 2g
Vitamin A
27%
Vitamin C
82%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 3 uncooked blue swimmer crabs
  2. 2 tablespoons peanut oil
  3. 1/2 red onion, thinly sliced
  4. 2 long red chilies, thinly sliced
  5. 2 garlic cloves, finely chopped
  6. 2 cm piece ginger, grated
  7. 2 spring onions, cut into batons
  8. 3 tomatoes, chopped
  9. 2 tablespoons Chinese rice wine (shaohsing) (see notes)
  10. 1 tablespoon brown sugar
  11. 1 tablespoon kecap manis (see notes)
  12. 3 kaffir lime leaves, finely shredded
  13. 1 cup coriander leaves
Instructions
  1. 1. Cut each crab into 6, using a cleaver, and make a few cracks in the shell of each piece using the blunt side of the knife.
  2. 2. Heat the oil in a wok over high heat until it starts to smoke. Add onion, chilli, garlic, ginger and spring onion, then stir-fry for 1 minute or until fragrant. Add the crab and toss to combine.
  3. 3. Add tomato, rice wine, sugar and kecap manis, then toss to combine. Cover and steam for 4 minutes or until crab is cooked.
  4. 4. Serve immediately topped with kaffir lime leaf and coriander.
beta
calories
119
fat
7g
protein
2g
carbs
12g
more
Gold Coast https://aussieseafoodhouse.com.au/

Thai Salmon Cakes with Basil Lime Mayonnaise

Posted on by
Thai Salmon Cakes with Basil Lime Mayonnaise
Write a review
Save Recipe
Print
3496 calories
58 g
530 g
309 g
121 g
40 g
1007 g
3562 g
12 g
1 g
251 g
Nutrition Facts
Serving Size
1007g
Amount Per Serving
Calories 3496
Calories from Fat 2733
% Daily Value *
Total Fat 309g
475%
Saturated Fat 40g
199%
Trans Fat 1g
Polyunsaturated Fat 137g
Monounsaturated Fat 114g
Cholesterol 530mg
177%
Sodium 3562mg
148%
Total Carbohydrates 58g
19%
Dietary Fiber 6g
22%
Sugars 12g
Protein 121g
Vitamin A
58%
Vitamin C
96%
Calcium
28%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 400 grams fresh salmon
  2. salt and freshly ground black pepper, to taste
  3. 2 scallions, white and light green part only, finely chopped
  4. ¼ small red bell pepper, finely chopped (about ¼ cup)
  5. ¼ cup chopped fresh cilantro
  6. 2 cloves garlic, minced
  7. 2 tablespoons fresh lime juice (about 1 large lime)
  8. 2 teaspoons minced ginger
  9. 2 teaspoons fish sauce
  10. 1 teaspoon red curry paste (or to taste)
  11. 1 teaspoon chili garlic sauce
  12. ½ cup panko, plus more for coating cakes
  13. 1 large egg, beaten
  14. ½ cup canola or vegetable oil, for frying
  15. AIOLI
  16. 1 cup mayonnaise, regular or reduced-fat
  17. 2 tablespoons fresh lime juice (about 1 large lime)
  18. 1 jalapeno pepper (seeded if desired), chopped
  19. 8-10 large leaves fresh basil
  20. 2 cloves garlic, coarsely chopped
Instructions
  1. 1. Preheat oven to 375 degrees. Season salmon with salt and black pepper. Bake for 12-14 minutes or until salmon can be flaked. Cool 15 minutes.
  2. 2. Combine scallions, red bell pepper, cilantro, garlic, lime juice, ginger, fish sauce, red curry paste, chili garlic sauce and panko in a bowl. Season to taste with salt and black pepper, adjusting any other seasoning as desired. Flake salmon into the bowl, add the egg and gently stir to combine. Form into 8 uniform cakes. Chill in refrigerator for 1 hour or in the freezer for 15 minutes.
  3. 3. Coat salmon cakes with panko. Heat oil over medium-high heat in a non-stick skillet or sauté pan. Place salmon cakes in hot oil, working in batches if necessary. Reduce heat to medium. Cook 2-3 minutes per side or until nicely browned. Place on a cooling rack to drain set on a baking sheet or on aluminum foil.
  4. AIOLI
  5. Combine aioli ingredients in a food processor or blender. Process until smooth. Serve with salmon cakes.
beta
calories
3496
fat
309g
protein
121g
carbs
58g
more
Gold Coast https://aussieseafoodhouse.com.au/

Salt and Pepper Squid

Posted on by
Salt and Pepper
Serves 4
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
121 calories
20 g
0 g
4 g
2 g
0 g
74 g
1782 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
74g
Servings
4
Amount Per Serving
Calories 121
Calories from Fat 36
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 1782mg
74%
Total Carbohydrates 20g
7%
Dietary Fiber 2g
9%
Sugars 1g
Protein 2g
Vitamin A
7%
Vitamin C
20%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 3 large (750g) cleaned squid hoods
  2. vegetable oil, for shallow frying
  3. 1/2 cup rice flour
  4. 1 1/2 tablespoons freshly cracked peppercorn medley
  5. 1 tablespoon salt flakes
  6. 1 teaspoon chili flakes
  7. salad greens and lemon wedges, to serve
Instructions
  1. 1. Preheat oven to 160°C/140°C fan-forced.
  2. 2. Cut each squid hood in half length ways. Using a sharp knife score inside in a criss-cross pattern. Cut each piece in half length ways. Cut each strip cross ways into 4 pieces. Pat dry with paper towel.
  3. 3. Heat oil in a wok or saucepan over medium-high heat.
  4. 4. Combine flour, pepper, salt and chilli in a shallow dish. Lightly toss squid in flour mixture, shaking off excess. Cook, turning, for 2 minutes or until light golden. Transfer to a baking tray. Place in oven to keep warm while cooking remaining squid. Serve with salad greens and lemon wedges.
beta
calories
121
fat
4g
protein
2g
carbs
20g
more
Gold Coast https://aussieseafoodhouse.com.au/

Salmon with Texas Slaw

Posted on by
Salmon with Texas Slaw
Serves 4
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
553 calories
10 g
108 g
40 g
37 g
6 g
265 g
897 g
4 g
0 g
28 g
Nutrition Facts
Serving Size
265g
Servings
4
Amount Per Serving
Calories 553
Calories from Fat 358
% Daily Value *
Total Fat 40g
62%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 19g
Monounsaturated Fat 9g
Cholesterol 108mg
36%
Sodium 897mg
37%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
9%
Sugars 4g
Protein 37g
Vitamin A
62%
Vitamin C
24%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 4 140g Fresh Salmon Portions
  2. 1 Cup savoy cabbage, thinly sliced
  3. 1/2 Cup carrot, shredded
  4. 1 Cup spring onion, thinly sliced
  5. 1 Cup ranch dressing
  6. 1 tbsp BBQ sauce
Instructions
  1. 1. Sprinkle each fresh Salmon portion with sea salt directly onto the skin. Leave for 10 minutes
  2. 2. Meanwhile combine the sliced cabbage, carrot and ½ cup spring onion with the ranch dressing
  3. 3. Heat a large frypan with a little rice bran oil or spray. Place each salmon portion skin down and hold in place with a spatula for 15 seconds.
  4. 4. Cook skin down for 1-2 minutes then turn over. Brush with BBQ sauce, reduce heat and cook for a further 2-3 minutes. Remove from the heat and rest for 3 minutes in a warm area.
  5. 5. Serve each portion on the Texas slaw with remaining spring onion and Ranch dressing - alternatively serve with tempura onion rings and lime wedges
beta
calories
553
fat
40g
protein
37g
carbs
10g
more
Gold Coast https://aussieseafoodhouse.com.au/

Lime and Lemongrass BBQ Skewered Prawns

Posted on by
Lime and Lemongrass BBQ Skewered Prawns
Write a review
Save Recipe
Print
3498 calories
542 g
279 g
117 g
75 g
78 g
1386 g
4425 g
140 g
0 g
33 g
Nutrition Facts
Serving Size
1386g
Amount Per Serving
Calories 3498
Calories from Fat 991
% Daily Value *
Total Fat 117g
180%
Saturated Fat 78g
388%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 25g
Cholesterol 279mg
93%
Sodium 4425mg
184%
Total Carbohydrates 542g
181%
Dietary Fiber 19g
76%
Sugars 140g
Protein 75g
Vitamin A
37%
Vitamin C
413%
Calcium
37%
Iron
63%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 24 extra large green Australian prawns
  2. 2 stalks lemongrass, white part only, finely chopped
  3. 2 long green chillies, finely chopped, plus extra for rice
  4. 1 teaspoon finely grated ginger
  5. 1 teaspoon sugar
  6. 1 tablespoon fish sauce
  7. 2 tablespoons vegetable oil
  8. 2 cups jasmine rice
  9. ¼ cup coconut cream
  10. ½ teaspoon table salt
  11. Fresh coconut, lime, cucumber and mint to serve
Instructions
  1. Place the lemongrass, chillies, ginger, sugar and fish sauce in a small food processor and process to a rough paste.
  2. Place lemongrass paste and vegetable oil in a large bowl and combine. Peel the prawns leaving the tails on. Add prawns and toss to coat. Thread onto skewers lengthways.
  3. Cover and refrigerate for 1 hour to infuse flavours.
  4. Rinse rice thoroughly under cold water and place in a medium saucepan with 2½ cups of water. 1. Bring to the boil and cook uncovered for 8‐10 minutes or until tunnels appear. Reduce heat to low and cook covered for another 5 minutes. Remove from heat and stir through coconut cream, salt and extra chili.
  5. 2. Allow to stand for 5 minutes, covered.
  6. 3. Preheat a char grill or barbecue and cook for 1‐2 minutes each side or until just cooked through.
  7. 4. Serve with fresh coconut, cucumber, mint and lime
beta
calories
3498
fat
117g
protein
75g
carbs
542g
more
Gold Coast https://aussieseafoodhouse.com.au/

Hot Smoked Salmon Chowder

Posted on by
Hot Smoked Salmon Chowder
Serves 4
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
546 calories
40 g
139 g
23 g
46 g
11 g
633 g
1068 g
4 g
0 g
10 g
Nutrition Facts
Serving Size
633g
Servings
4
Amount Per Serving
Calories 546
Calories from Fat 206
% Daily Value *
Total Fat 23g
36%
Saturated Fat 11g
53%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 139mg
46%
Sodium 1068mg
45%
Total Carbohydrates 40g
13%
Dietary Fiber 4g
16%
Sugars 4g
Protein 46g
Vitamin A
28%
Vitamin C
31%
Calcium
18%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 400 g Hot Smoked Salmon
  2. 2 tbs unsalted butter
  3. 2 cloves garlic, crushed
  4. 2 leeks, white part quartered and sliced thin
  5. 1 brown onion, sliced
  6. 3 medium desiree potatoes, diced small
  7. 2 sticks celery, diced small
  8. 1 L fish stock
  9. 1 sprig thyme
  10. 100 ml cream
  11. salt and pepper to taste
  12. 1 tbsp chopped dill
Instructions
  1. 1. Place the butter into a warm deep saucepan, add the garlic and cook for 20 seconds. Combine in the leeks and onions and cook gently for 5 minutes until soft but no coloured.
  2. 2. Add in the stock, potatoes, celery and thyme sprig. Bring to a boil then turn down and simmer for 20 minutes or until the potatoes and celery are tender.
  3. 3. Remove the thyme sprig, flake the salmon and add it to the broth along with the cream, dill and seasoning. Stir and simmer for several minutes before serving.
beta
calories
546
fat
23g
protein
46g
carbs
40g
more
Gold Coast https://aussieseafoodhouse.com.au/