Spencer Gulf Hiramasa Kingfish Ceviche

October 28, 2020

Recipes

This is an easy, quick and fresh ceviche recipe using frozen Spencer Gulf Hiramasa Kingfish. Best enjoyed raw, the Kingfish is delicately soft that has a subtle taste without a fishy or oily aftertaste. The citrus in the dressing allows the fish to naturally “cook”, as well as providing the kick of freshness.

Enjoy this tangy dish alongside tostada chips, tacos and your favorite cold beer.

Dressing

• 250ml (1 cup) orange juice
• 110ml Ponzu sauce
• 110ml lemon juice
• 110ml lime juice
• 145g honey
• 25g ginger (sliced)
• 1 teaspoon - chili flakes

Ceviche

• 1 loin Spencer Gulf Hiramasa Kingfish – defrosted overnight
• 1 avocado (diced)
• 1 Persian cucumber (thinly sliced)
• 1 red chili (thinly sliced)
• 1 green onion top (thinly sliced)
• Fresh cilantro

Method

1. Make the dressing by placing the orange juice, ginger and chili flakes in a saucepan. Bring to a boil, then turn down to a gentle simmer so that it can reduce by half.
2. Once reduced, remove from the heat and strain through a fine strainer to remove chili flakes and ginger.
3. Put to the side to completely cool down to room temperature, then mix in the ponzu, lemon juice, lime juice and honey.
4. Begin to prepare the Kingfish. Using a sharp knife remove the skin from the loin. Starting at the tail end, angle the knife slightly downward as you carefully separate the flesh from the skin. Do this facing away from you to prevent cutting yourself.
5. Once the skin is removed, thinly slice the fish across the loin to your desired thickness.
6. Gently lay the fish on a plate and spoon the dressing over – enough to cover the fish for the ceviche process to take place.
7. Arrange the avocado, cucumber, chili, green onion and cilantro on the plate next to the fish.
8. Serve immediately.

Kerwee Beef Thai Salad

May 19, 2020

Recipes

​Nahm Dtok - Grilled Kerwee Beef Thai Salad

(nahm dtok means water falling as in the juice in the steak)

This is a simple and healthy summer salad. The contrast of fresh and zingy raw salad ingredients pairs perfectly with the subtle wagyu flavors from the Kerwee Kiwami Rost Biff. The Wagyu can be cooked on the grill or pan seared.

Salad

• 1 x 20oz Kerwee Kiwami Rost Biff Steak
• 2 lemongrass sticks, outer layer removed and thinly sliced
• 5 kaffir lime leaves*, stems removed and thinly sliced
• 2 Jalapeño red chili
• 2 red shallots
• 2 cups mint
• 2 cups cilantro
• 2 cups Thai (sweet) basil

Dressing

• 6 tbsp lime juice
• 6 tbsp fish sauce*
• 2 tbsp white sugar
• 1/2 tsp chili flakes

Garnish (Optional)

• 1/2 cup glutinous rice (or sticky rice)
• 2 Wedges Green Cabbage or Iceberg Lettuce

Method

1. Combine the lime juice, fish sauce, white sugar and chili flakes in a bowl. The dressing should be a balanced flavor of salty & sweet - with a kick of spice to your taste. Set aside.
2. Prepare the garnish. Toast the sticky rice on a non-stick pan on low heat, until the rice turns a golden brown color. The aroma is similar to popcorn. Then, remove from heat and place into a mortar and pestle. Grind into a fine powder, then set aside.
3. Gently mix all salad ingredients in a bowl, making sure not to bruise the herbs. Toss lightly to expel the natural oils and aromas. Put aside.
4. Ensure the steak is at room temperature before cooking. Chargrill or pan sear steak whole to desired doneness - we recommend rare. Allow steak to rest for at least 10 minutes.
5. Slice steak, then combine together with salad and dressing.
6. Sprinkle the rice powder over the top, and serve with green cabbage or iceberg lettuce.

*available at all good Asian markets

Yumbah Greenlip Abalone Takes Champion Award

September 26, 2019

Yumbah has taken home the Champion award for its Greenlip abalone at the Sydney Fine Food Show this week.

This prestigious award recognises the hard work of our team and is the first time abalone has won at the Show during its 23-year history.

Congratulations to all involved!