SEAFOOD IN 60 SECONDS

Welcome to Seafood in 60 Seconds, proudly brought to you each week by Huon Aquaculture, growers of the finest salmon anywhere in the world! Each week on the show Nick and Andrew tackle a recipe they have learnt on their travels. Because they only have 60 seconds to bring you that recipe, all you need to do each week is check out this page to find the full description of what delicious piscatorial delight they have cooked up! And remember, if you don’t catch anything, grab yourself some fresh Tasmanian salmon from Huon Aquaculture!  THE BEST BEER BATTER YOU CAN MAKE SMOKED SOUTHERN BLUEFIN SALMON WRAPPED IN BACON KIWI FRUIT SQUID SALT & VINEGAR FISH CHILLI MUD CRAB SMOKED SALMON KEBABS GARLIC PRAWNS SEAFOOD PASTA Displaying 1 to 5 | Next 5 >

THE BEST BEER BATTER YOU CAN MAKE

You'll need:

Fresh fish fillets – we used flathead, but any good tasting fish will do!
3/4 cup of self raising flour
150 ml (or a bit more) of full-strength beer
Salt and pepper
A deep fryer (or hot oil in a pot)

Directions:

All you do is mix the beer with the self raising flour to a creamy consistency. Add beer slowly is the tip here. You don’t want it too runny. No lumps. Add salt and pepper. Soak fish in batter. Cook in deep fryer for 4 or 5 minutes. Serve with chips and you will have the best fish and chips known to man!

Watch the video Back to top

 

SMOKED SOUTHERN BLUEFIN

You'll need:

1 x tuna belly flap or fillet
500 ml vodka
150 grams brown sugar
100 grams salt

Directions:

All you need is a slab of an oily fish such as southern bluefin or yellowfin tuna and a spirit-powered hot smoker (most fishing shops have these).

The belly flap of the fish works the best; just cut out the rib cage and you’re ready to go!

Rub and marinate the flesh in the sugar, salt and vodka (or any spirit you like the taste of!) and leave it for a minimum of two hours.

Prepare the smoker with a generous amount of sawdust or wood shavings, again these can be purchased from where you get the smoker. Light the spirit well, put the fish in and let it smoke for 10 to 15 minutes.

Best eaten cold on biscuts, sandwiches or broken up and tossed through pasta.

Watch the video Back to top

 

SALMON WRAPPED IN BACON

You'll need:

Fresh Huon salmon portions (one portion per person)
Fresh rosemary sprigs
Premium smoked bacon
Fresh asparagus

Directions:

Simply place a sprig of rosemary on a portion of Huon salmon, then wrap it with bacon. Cook on a hot BBQ (rosemary side down to start) with each piece taking only 5 or 6 minutes. Best served medium rare.
Cook asparagus on hot BBQ (grill is best) for only 2 or 3 minutes.
A simple yet effective serving suggestion is to plate up with sweet potato mash.

Watch the video

Back to top

 

KIWI FRUIT SQUID

You'll need:

Fresh squid
4 kiwi fruit per tube of squid
Salt
Pepper
Self raising flour

Directions:

This is the best way to cook the most tender squid you have ever tasted! It's all to do with the preparation. Simply juice three or four kiwi fruit (messy process but worth it!) and marinate squid tube (or squid pieces such as rings) for no more than 2 hours.

When it's time to cook, combine salt, pepper and flour into a bag, coat the squid rings and flash fry over very hot pan with a splash of oil. Cook for only 2 to 3 minutes. It will melt in your mouth!

Watch the video

Back to top

 

SALT & VINEGAR FISH

You'll need:

6 fish fillets (white flesh, such as flathead)
2 bags of salt and vinegar chips
2 eggs
150 ml of milk
Plain flour

Directions:

Simply flour fish, coat with egg and milk mixture. Then smash a bag of salt and vinegar chips! Coat fish with smashed up chips and shallow fry in hot oil in a pan until golden brown! Simple, very tasty and the kids will love eating it and helping cook it!

Watch the video

Back to top