Recipes

PAN-SEARED FISH WITH LEMONY ZUCCHINI NOODLES

INGREDIENTS

8–10 ounces halibut (or substitute Salmon, Tofu, Scallops, Shrimp)

1 garlic clove, smashed

1–2 tablespoons olive oil

Salt and Pepper to taste

Noodles:

1 tablespoon olive oil

1 fat shallot, sliced thin

3 garlic cloves, rough chopped

12–16 ounces zucchini noodles (zoodles)

Salt and Pepper to taste

2 teaspoons lemon zest

½ cup chopped parsley

1 tablespoon lemon juice Garnish with sweet cherry tomatoes, chili flakes

DIRECTIONS

Preheat oven to 375F ( or toaster oven)

Heat oil in a medium skillet over medium heat and add smashed garlic clove and swirl to infuse garlic into the oil.

Pat fish dry and season with salt and pepper. Sear both sides until golden. ( TIP: If you let the fish sear without moving it too much, it will form a crust and release itself naturally from the pan. If it sticks, it is usually that you are moving or lifting it too soon.) Once both sides are golden, place in the warm oven until cooked  through to your liking. ( roughly 3 – 6 minutes – time will depend on thickness of the cut)

In a large skillet, heat more oil over medium heat and add shallots and garlic, stirring until softened and fragrant, about 3 minutes. Add zucchini noodles and season with salt and pepper. Sauté until noodles  soften, about 4 minutes. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with the halibut.

Garnish with fresh halved cherry tomatoes, and optional chili flakes.

PAN-SEARED FISH WITH LEMONY ZUCCHINI NOODLES

Product name Unit price Quantity
LOCAL CHERRY TOMATO CLAM SHELLS EA $33.50 1 Add to cart
REAL LEMON JUICE * 2.5 OZ $13.50 1 Add to cart
CURLY PARSLEY CR $13.00 1 Add to cart
LEMONS AAJ $11.60 1 Add to cart
ZUCCHINI CF $25.70 1 Add to cart
OCEAN DELIGHT SALMON CHILEAN SKIN OFF 8OZ $65.25 1 Add to cart

BRUSSEL SPROUT HASH WITH SHRIMP

INGREDIENTS

1 lb of thinly sliced Brussel Sprouts

½ an onion thinly sliced

1 ½  of olive or vegetable oil

¼ teaspoon of kosher salt

Pepper to taste

8–10 oz large shrimp or prawns – raw or cooked, peeled and deveined

Drizzle of toasted sesame oil

2–3 teaspoons Furikake

Chili Flakes or Siracha Sauce

Homemade Furikake:

½ cup toasted sesame seeds

1 teaspoon to 1 tablespoon sea salt, to taste

3 sheets nori– processed in the food processor

3 heaping tablespoons smoked bonito flakes

½ teaspoon sugar, optional

DIRECTIONS

Thinly slice onions and brussel sprouts.

Heat oil in a large skillet over medium high heat. Add onions, and saute, stirring often until just tender about  2-3 minutes. Add brussel sprouts, turn heat down to medium, and saute until just tender, about 5 minutes, stirring often. You want them to be wilted, not overly cooked. Season with salt and pepper.

Make a well in the middle of the pan, and add prawns, and a little drizzle of sesame oil, and continue stirring the shrimp until cook through, about 3-4 minutes. Stir everything together, season with Furikake spice blend, taste, adjust salt if necessary. I usually add a generous pinch more. Divide in bowls and sprinkle with a little more Furikake, and chili flakes (or siracha sauce) and chop sticks.

To make Furikake Seasoning -mix all ingredients together in a medium bowl. Store in airtight container.

BRUSSEL SPROUT HASH WITH SHRIMP

Product name Unit price Quantity
OCEAN DELIGHT VANAMEI WHITE PEELED 61-70 SHRIMP 1LB $77.25 1 Add to cart
ONIONS (RED MEDIUM) $24.00 1 Add to cart
BRUSSEL SPROUTS CR KG $77.75 1 Add to cart

SALMON FISHCAKES

INGREDIENTS

4 medium potatoes, peeled

1/3 of cup plain flour

Extra 1/2 cup plain flour

200g canned pink salmon

1/2 teaspoon stock

2 stalks chive, finely chopped

3cm ginger, finely grated

2 eggs

1 cup panko Japanese breadcrumbs Soy sauce, for serving

DIRECTIONS

Peel the potatoes and steam them until soft. See notes below. Meanwhile, remove any bones from the salmon and mash thoroughly with a fork.

Mix the potato, stock and 1/3 cup flour until combined. Add the salmon, ginger and chives, and mix well.

Wet your hands and shape the mixture into eight large round shapes. The shapes will need to fit into your pie maker so try to keep them roughly to that size. The mixture will be quite gooey at this stage – it is not necessary to have the fishcakes perfectly shaped. Place on a plastic tray and refrigerate for several hours until firm.

Beat the eggs and place them in a wide bowl. Add the remaining 1/2 cup of flour to a second clean bowl, and the panko crumbs into a third clean bowl.

Remove the salmon patties from the fridge. Dust with flour, then dip each pattie in egg and finally into the panko breadcrumbs. Return to the tray.

Heat the pie maker until hot, and brush with oil. Add a fishcake (squeeze to fit into the hole if necessary), close the lid and cook for at least ten minutes – you want the crumbs on the bottom to be golden brown. Using a spoon, gently flip them over and cook for another 5 to 10 minutes or until golden.

Serve with soy sauce.

PEANUT PUNCH

INGREDIENTS

16 oz of Whole Milk

16 oz of Evaporated Milk

8 oz of Sweet Condensed Milk

1 tsp of Almond Essence

9 oz of Creamy Peanut Butter

1/8 tsp of Cinnamon Powder

1/8 tsp of Nutmeg Powder

1/8 tsp of Clove Powder

Optional 1/8 tsp of Ginger Powder

DIRECTIONS

  1. Using a blender, combine all ingredients and start with a slow pulse gradually build to a full speed blend to mix.
  2. Once all ingredients are thoroughly incorporated, serve in a glass over ice.

CASHEW CHICKEN

INGREDIENTS

¾ cup of unsalted cashews

¼ cup of water

2 teaspoons of cornstarch

4 tablespoons hoisin sauce

1 tablespoon of soy sauce

1 ½ lb boneless, skinless chicken breast

½ teaspoon of salt

¼ teaspoon of black pepper

2 tablespoons of vegetable oil

6 garlic cloves (minced)

8 scallions

2 tablespoons rice vinegar

¼ teaspoon sesame oil

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool.
  3. Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
  4. Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
  5. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
  6. Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
  7. Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately.

SHANGHAI STYLE FRIED NOODLES

INGREDIENTS

1 tablespoon of vegetable oil

1 chicken breast (cubed or sliced into narrow strips)

1 tablespoon chinese cooking wine

300 g of chow mein noodles

3 mushrooms (sliced)

½ teaspoon of sesame oil

1 tablespoon of soy sauce

1 teaspoon brown sugar

1 large bunch of bok choy

DIRECTIONS

  1. Heat oil in large pan over high heat. Add chicken and cook for 2-3 minutes, until it changes colour. Then, add cooking wine and turn the heat down to medium-low.
  2. Break the soaked noodles apart with your hands and add them to the pan, along with mushrooms and sesame oil and stir-fry together for 3 minutes, until mushroom is soft and translucent.
  3. Add soy sauce, dark soy sauce, brown sugar, and white pepper. Stir for 1 minute.
  4. Add bok choy and turn the heat up to medium. Cook until bok choy gets medium soft, about 1-2 minutes. Do not overcook as you want the bok choy to still be firm and not soggy. If the sauce is getting too dry, add a tablespoon of water.
  5. Serve hot.

SHANGHAI STYLE FRIED NOODLES

Product name Unit price Quantity
PREMIUM CHOICE SOY SAUCE $7.25 1 Add to cart
MAMAS GREEN GARDEN GREEN BOCCHOY EA $16.00 1 Add to cart
GREEN GIANT SLICED BABY BELA MUSHROOMS $27.00 1 Add to cart
LAMS CHOW MEIN NOODLES FINE 454G $11.95 1 Add to cart
RICHPORT VEGETABLE OIL 500ML $13.75 1 Add to cart

FRIED RICE

INGREDIENTS

½ tablespoon of vegetable oil

2 eggs (beaten)

3 cups of white rice (cooked)

½ cup of carrots (diced)

½ cup of frozen green peas

½ cup of corn

½ tablespoon of sesame oil

1 teaspoon of Italian seasoning

1 teaspoon of salt

½ tablespoon green onions (chopped)

1 teaspoon Worcestershire sauce

1 teaspoon sesame seeds (optional)

DIRECTIONS

  1. Heat oil in a large wok or skillet over medium high heat for one minute. Add beaten eggs, and stir until scrambled and cooked through, yet still tender.
  2. Add the rice and turn the heat up to high. It’s very important to cook fried rice over high heat to achieve the best texture. If you are using leftover rice, add up to ¼ cup of water to soften the rice.
  3. Add carrots, corn, and peas to the pan. Continuously stir for 2 minutes to cook and evenly mix and distribute the ingredients.
  4. Add sesame oil, salt, and Italian seasoning, and keep stirring, for about 1 minute. Add Worcestershire sauce and green onions at the end and stir to combine.
  5. Serve hot and sprinkle sesame seeds on top.

TIGER SHRIMP IN GARLIC GINGER SOY SAUCE

INGREDIENTS

1 tablespoon of olive oil

2 tablespoons ginger (minced)

1 tablespoon garlic (minced)

Shrimp (deveined, rinsed and dried)

1 tablespoon of chinese cooking wine

4 tablespoons of soy sauce

½ tablespoon of sugar

1 teaspoon of black pepper

2 tablespoons of water

2 tablespoons of shadon beni (garnish)

DIRECTIONS

  1. Heat oil in a large skillet over medium-high heat. Add ginger and garlic and cook for 30 seconds until fragrant. Add tiger prawns and stir to coat with oil. Continue to cook for 1-2 minutes, stirring constantly to ensure even cooking on all sides.
  2. Stir in cooking wine and continue to stir for 15 seconds. Stir in soy sauce and reduce heat to medium. Cook for 1 minute, stirring occasionally.
  3. Stir in sugar, pepper (optional) and water. Turn heat to high, cover and cook for 2 minutes.
  4. Turn heat down to low, give the prawns a final stir, ensuring that the sauce is coating prawns completely. Remove from heat. (Note: prawns will be done once they are evenly coloured and have shrunk in size but are no longer getting smaller).
  5. Serve with some cilantro on top.

TIGER SHRIMP IN GARLIC GINGER SOY SAUCE

Product name Unit price Quantity
OCEAN DELIGHT MEDIUM COOKED SHRIMP 41-50 $112.50 1 Add to cart

LION’S HEAD CHINESE MEATBALLS

INGREDIENTS

FOR MEATBALLS:

1 lb of ground pork

½ cup of breadcrumbs

2 large eggs

2 tablespoons cooking wine (or mirin)

¼ cup green onions (finely chopped)

2 tablespoons of soy sauce

1 teaspoon of sesame oil

½ tablespoon brown sugar

1 teaspoon fresh ginger (grated)

1 teaspoon garlic (minced)

1 teaspoon salt

½ teaspoon black pepper

FOR SWEET SAUCE:

¼ cup of soy sauce

¼ cup of chicken broth

2 tablespoons of brown sugar

1 teaspoon of sesame oil ½ tablespoon of flour

DIRECTIONS

MAKE THE MEATBALLS:

  1. In a large mixing bowl, combine pork with breadcrumbs, eggs, cooking wine, green onions, soy sauce, sesame oil, brown sugar, ginger, garlic, salt and pepper.  Mix well until uniform in consistency.
  2. Divide pork mixture into 5 equal pieces and roll into meatballs with your hands. Wear disposable gloves when handing meat to avoid contamination.
  3. Cook the meatballs in the air fryer or oven.
  4. In the air fryer: Place meatballs in a single layer in the air fryer and cook at 375F for 20 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.
  5. In the oven: Place meatballs in a parchment-lined quarter sheet baking pan and cook in a 375 preheated oven for 40 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.

MAKE THE SWEET SOY SAUCE:

  1. In a small mixing bowl, add soy sauce, chicken broth, brown sugar, sesame oil and flour. Whisk well to combine until flour and sugar dissolves.
  2. Transfer the sauce into a shallow saucepan and heat over medium for 3-4 minutes. Continuously stir until desired consistency is reached. 
  3. Add meatballs to the saucepan and toss well to coat evenly. Garnish with green onions and serve warm with a bowl of steamed rice, and drizzle any extra sauce from the pan on top.

LION'S HEAD CHINESE MEATBALLS

Product name Unit price Quantity
SING DA FOODS SESAME OIL 150ML $20.50 1 Add to cart
SWANSON CHICKEN BROTH 14.5OZ $15.50 1 Add to cart
KARIBBEAN FLAVOURS GROUND GINGER POWDER 20G $4.50 1 Add to cart
CHOP STICKS PREMIUM SOY SAUCE 155ML $11.25 1 Add to cart
CHIVE $4.00 1 Add to cart
ROLAND PANKO BREAD CRUMBS 200G $25.23 1 Add to cart

PEANUT NOODLES

INGREDIENTS

200g fresh white/wheat noodles

2 cloves of garlic (minced)

1 ½ teaspoons of ginger (minced)

1/3 cup of peanut butter

1 tablespoon black soy sauce

2 teaspoons light soy sauce

2 teaspoons of fish sauce

½ teaspoon of sesame oil

1 tablespoon lime juice 2 teaspoons chilli oil (optional)

DIRECTIONS

  1. Bring a pot of water to a boil for the noodles. Meanwhile, prepare the garlic and ginger, and add to a serving bowl along with the peanut butter and hot water.
  2. Stir to combine, letting the hot water loosen the peanut butter. Then stir in the sweet/dark soy sauce, light soy sauce, fish sauce, and sesame oil, along with the lime juice and chili oil if using.

By now, your water should be boiling. Cook your noodles according to package instructions. Drain and toss in your sauce. Serve.

PEANUT NOODLES

Product name Unit price Quantity
CHUNG CHUN SESAME OIL 150ML $21.25 1 Add to cart
REAL LIME JUICE 2.5 OZ $13.50 1 Add to cart
CHIEF SOY SAUCE 240ML $13.50 1 Add to cart
SWISS PEANUT BUTTER CREAMY 500GR $21.75 1 Add to cart
GINGER CF $30.25 1 Add to cart
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