Harley and Johns Seafood

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05/09/2026

OYSTERS & TOMATO STRAWBERRY GAZPACHO šŸ¦ŖšŸ…šŸ“

Strawberries are fabulous right now, so why not give this delicious number a crack

Repost
#101

03/09/2026

Sticky Salmon Rice Bowls with Spicy Mayo
ā£
Makes 4 servingsā£
For the Salmon and Riceā£
Ā¼ cup soy sauceā£
2 tablespoons honeyā£
1 tablespoon rice w**e vinegarā£
1 tablespoon toasted sesame oilā£
1 teaspoon red pepper flakesā£
1 (8-ounce) salmon filletā£
Kosher salt and freshly ground black pepper ā£
1 cup brown riceā£
ā£
For Assemblyā£
Ā½ cup mayonnaise (or greek yogurt)ā£
Ā¼ cup srirachaā£
Soy sauce to tasteā£
1 bunch of fresh cilantro, choppedā£
1 medium avocado, slicedā£
ā…“ large English cucumber, slicedā£
Ā¼ cup chopped green onionsā£
2 tablespoons sesame seedsā£
ā£
In a small bowl, whisk together the soy sauce, honey, vinegar, sesame oil, and red pepper flakes. Set aside. Cut the salmon into 1-inch cubes and season with salt and pepper. Place the salmon in a bowl and pour the soy sauce mixture over the top. Cover with plastic wrap and transfer to the fridge to marinate for at least 30 minutes or up to overnight.ā£
ā£
To bake the salmon: Preheat the oven to 400Ā°F. Line a 9x13-inch sheet pan with parchment paper. Spread the salmon on the prepared sheet pan in a single layer and bake for 8 to 10 minutes, until the sauce is beginning to caramelize and the fish is opaque.ā£
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Assemble the bowls: In a medium bowl, stir together the mayo and sriracha. Set aside. In another medium bowl, stir together the soy sauce and cilantro. ā£
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Set aside. Transfer the cooked rice to a platter or individual bowls. Top with the salmon bites, avocado, and cucumbers. Finish with the green onions, sesame seeds, spicy mayo, and a sprinkling of the cilantro soy sauce.ā£

Repost Nicole Keshishian | KALEJUNKIEĀ®

30/08/2026

Keep things simple, quick and easy

Panfried fish & veg. Delicious.

Repost elles.food.diary
explorepage reels relatable true fish panfriedfish cooking

29/08/2026

You MUST try this!
šŸ¦ best ever prawn toast? šŸ¦

Ingredients
- raw king prawns, peeled and cleaned
- spring onion
- MSG
- black pepper
- corn flour
- egg white
- thick white bread (sliced)
- vegetable oil
- black and white sesame seeds

Repost

28/08/2026

MARBLED TUNA & SALMON CARPACCIO - Ponzu & Tahini

FISH:
115 g fresh skinless salmon
115 g ahi tuna

PONZU TAHINI:
75 g roasted sesame seeds
120 ml ponzu sauce
Juice of 1 lime
25 g salmon, skin removed
1 tbsp raw tahini
Pinch of salt

Using a small food processor or spice grinder, blend the sesame seeds until they form a smooth paste. Add the ponzu, lime juice, salmon, tahini, and salt, then blend until completely smooth. Strain if desired for a silkier texture.

Transfer to a squeeze bottle and refrigerate while preparing the carpaccio.

GARNISH:
Generous drizzle high-quality extra virgin olive oil
Salt flakes
1 tbsp chopped chives
1 tbsp crispy onions
1 red chilli, finely chopped
1 tsp roasted sesame seeds

METHOD:
Using your serving plate as a guide, trace a circle onto parchment paper and cut it out. Repeat to make a second parchment circle. The circles should fit comfortably inside your tortilla press.

Lightly oil one side of each parchment circle.

Arrange alternating slices of salmon and tuna on one parchment round, slightly overlapping to create a single layer. Top with the second parchment round, oiled side facing the fish.

Press firmly in a tortilla press until the fish forms a thin, even carpaccio.

Carefully remove the top sheet of parchment. Place your serving plate over the fish and flip everything over onto the plate. Remove the remaining parchment.

Drizzle generously with olive oil and season with salt flakes. Pipe dots of the ponzu tahini tigerā€™s milk across the carpaccio, then finish with the chives, crispy onions, chilli, and roasted sesame seeds.

Serve immediately & enjoy ā˜ŗļø

Repost Shimi Aaron

27/08/2026

TIGER PRAWNS / CORIANDER LIME CHILLI BUTTER šŸ¦

Coriander, lime, green chilli butter:
- In a processor put 3 green chillies, 3 garlic cloves, handful Thai basil, large handful coriander, 2 whole spring onions, lime zest and juice of 1 lime, 1 tbsp ground coriander, 1 tbsp ground coriander, and a generous pinch of salt. Process until chopped
- Add 250g pack of unsalted butter, at room temp, and process until combined. Set aside

Prawns:
- Take 4 large tiger prawns. Snip through between the legs, run a knife through, and split in half lengthways (keeping as 1 piece). Remove the sack from the back
- Place on a hot coal BBQ, shell side down until charred and meat is cooked mostly through but not all the way. Remove from heat
- In a tray on the BBQ, melt some of the butter. One melted, cook the prawns flesh side down for 20-30s to finish them

Serving
- Serve the prawns on a platter, covered in the butter, with fresh coriander and lime

Repost .cudlipp

25/08/2026

āœØ AIR FRYER SALMON RICE PAPER WRAPS!
One thing about me, salmon is my favorite fish and since I eat everything I share, you get a salmon recipe again :) These rice wraps are so fun and easy to make and sort of have vibes of a baked salmon sushi roll but wrapped in a crispy rice paper wrap. And what takes this to the next level is the tangy dipping sauce, which I can not live without!

Makes 4 servings (2 each)
1 lb salmon, cubed into tiny pieces
2 tb kewpie mayo
3 tb low sodium soy sauce
2 tb sriracha
2 tb rice vinegar
1 tb toasted sesame oil
3 green onions, sliced
1 tb arrowroot or corn starch
8 pieces nori seaweed paper
16 rice paper wraps

Dipping sauce:
1/2 cup low sodium soy sauce
2 tb rice w**e vinegar
2 tsp sesame oil
2 garlic cloves, mashed
1 tb grated/minced ginger
2 tsp sriracha
1 green onion, thinly sliced
2 tsp sesame seeds

Make dipping sauce. Add all ingredients to a small bowl and set aside. Chop salmon into small pieces and add to a large bowl, along with the mayo, soy sauce, vinegar, sesame oil, and sriracha. Mix and coat salmon well, then add the green onions and arrowroot/cornstarch, mixing again. Line up rice papers on the counter. Use a spray bottle (or other method) to dampen. Add a one piece of nori in the centre of each one, followed by 2-3 tb of salmon mixture to each one, then GENTLY fold as shown so they donā€™t tear. *I did double wrap them for more crunch, but thatā€™s optional.
Air fry at 400F for 10 minutes, then flip them over and air fry for 4-5 minutes more. Serve with dipping sauce and enjoy!

Repost Nicole Keshishian | KALEJUNKIEĀ®

23/08/2026

Creamy Garlic Prawn Pasta šŸ¤

Recipe: serves 4-6

500g Pasta (I used spaghetti)
500g XL Raw Prawns
2 tbsp All Purpose Seasoning

2 tbsp Olive Oil
3 tbsp Butter
1 Large Brown Onion, diced
4-5 Garlic Cloves, diced
600ml Thickened Cream
1 tbsp Dried Parsley
1 tbsp Vegeta Seasoning

Fresh parsley & lemon for serving šŸ‹

Repost Bree

22/08/2026

Bites & RosĆ© - Salmon Rillettes šŸŸ

Have you ever poached your salmon before making rillettes? Thatā€™s the whole secret in my recipe. I use both fresh salmon and smoked salmon. Poaching (which simply means cooking in a liquid) your salmon with white w**e, shallots, and herbs will add a nice flavour to your rillettes. Then, I simply shred it and mix with smoked salmon, cream cheese, and lots of herbs. It keeps up to 3 days in the fridge, so you can easily make it in advance.

.cuisine.de.geraldine

Address

7 Daisy Street
Fairy Meadow, NSW
2519

Opening Hours

Monday 9am - 5:30pm
Tuesday 9am - 5:30pm
Wednesday 9am - 5:30pm
Thursday 9am - 5:30pm
Friday 9am - 5:30pm
Saturday 9am - 4pm
Sunday 9am - 3pm

Telephone

+61242847177

Website

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