Baja Fish Tacos w/ Citrus Slaw & Spicy Mayo
Baja fish tacos are an exciting menu addition - takeaway or dine in, they appeal to healthy eaters and Mexican fans alike. With warmer months ahead now is the time to introduce fish tacos to menus. Light, crispy and fresh, these Baja fish tacos are loaded up with beer-battered Flathead fillets, tangy citrus slaw and a spicy garlic-lime sauce. A delicious take on a classic California favourite. Elements of this recipe can be prepped prior to service making our fish tacos a plate you can deliver to a tables in under 10 minutes. A dine in or takeaway option for cafes, pubs, clubs and restaurants
We use Pacific West's wild caught skinless Flathead fillets but these can be alternated with Pacific West's Hoki skinless fillets.
For our fish tacos we use Pacific West's wild caught skinless Flathead fillets
Brand Pacific: West
Product number: 2775
Pack size: 5kg
Country of origin: Argentina
Tempura Barramundi Fillets with a Warm Winter Vegetable Salad
Tempura Barramundi Fillets can become a real Winter warmer with the addition of a roasted vegetable salad. Pan roasted squash, cabbage, and red onion topped with halloumi and finished with a splash of cider vinegar and sumac is the perfect Winter partner for premium fish fillets. We use Pacific West's Tempura Barramundi Fillets - they are premium fish fillets that have been battered in a light authentic tempura batter. Stage 1 of the warm Winter salad can be done prior to service, allowing this dish to be completed and served in about 20 minutes. This recipe serves 4.
Note: Aleppo peppersare moderately hot red chilies from Turkey and Northern Syria are sun-dried, seeded and crushed. Also known as Halabypepper,Aleppo pepper, is the preferred chilli used in Mediterranean cooking.
This warm sheet-pan salad takes inspiration from fattoush, with winter vegetables of roasted squash, cabbage, and red onion. Halloumi, when roasted becomes golden brown and pillowy soft. Finish it with cider vinegar, which adds complex sweetness, and sumac, the tart spice that's essential in classic fattoush.
Warm Winter Vegetable Salad
Tempura Barramundi Fillets with a Crunchy Winter-Vegetable Salad
Our crunchy Winter-vegetable salad is labour light and combined with quality battered fish fillets, delivers an exciting dish with a great GP! We use Pacific West's tempura barramundi fillets - they are premium fish fillets that have been battered in a light authentic tempura batter. Ideal for busy cafes or bistros wanting to offer patrons a dish that can be ordered and served in about ten minutes.
Turnips, radicchio cabbage, fennel and beets mixed with a vinegar and mustard dressing spells 'Winter' in anyone's language. The dressing is fast to make and can be stored prior to service. Combine with Pacific West's tempura barramundi fillets and you have a dish that ticks all the boxes: highly profitable; labour light; visually stunning and delicious!
crunchy-winter-vegetable-salad
Smokey Chilli Squid
Smokey Chilli Squid is an excellent pub dish, a spicy guacamole dip creates an outstanding visual contrast. Presenting this dish in a convenient 'take-away' food truck style adds an authentic appeal and a sence of relaxation to your venue.
Smokey Chilli Squid works well with a spicy guacamole dip. Presenting this dish in a convenient 'takeaway' food-truck style adds an authentic appeal and a sence of relaxation to your venue.
Panko Squid Rings w/ Jalapeño & Lime Hot Sauce
A jalapeño garlic & lime hot sauce is a great condiment to serve with our panko squid rings. Scale the sauce and store in sterilised jars in the refrigerator. It will last up to three days. A great shared plate or entree suitable for pubs and clubs.
For our panko squid rings with jalapeño garlic & lime hot sauce we use Pacific West's hand cut squid rings dipped in a panko crumb. Pacific West have a range of products that would pair nicely with our jalapeño garlic & lime hot sauce. For more options go to https://pacificwest.com.au/foodservice/coated-seafood/
Product code: 7991 / Portion size: 33gm Avg / 33 portions per carton (approx) / Carton size 4X 1 kg
Pacific West Panko Squid Rings
Panko Squid Rings w/ Coriander Mayonnaise
Looking for labour light and fast to plate meals? Our coriander mayonnaise and panko squid rings are an exciting menu addition to serve patrons in under 5 minutes! Scale the coriander mayo and fry the squid rings in 3 minutes to keep turning tables efficiently with minimal kitchen stress. Our coriander and lime mayonnaise makes an interesting and delicious condiment to a selection of fried squid products. Refer Pacific West's range of optionshttps://pacificwest.com.au/foodservice/coated-seafood/ Ideal for pubs and hotels.
For our panko squid rings with coriander mayonnaise we use Pacific West's hand cut squid rings dipped in a panko crumb. Pacific West have a range of fast to fry squid products that would pair nicely with our lime and coriander mayo. For more options go to https://pacificwest.com.au/foodservice/coated-seafood/
Product code: 7991 / Portion size: 33gm Avg / 33 portions per carton (approx) / Carton size 4X 1 kg
Pacific West's Panko Squid Rings
Lightly Crumbed Shortfin Calamari Rings w/ Best Triple Cooked Chips
Premium fried calamari with great chips is as good a combination as traditional 'Fish n' Chips'. The perfect chip should be light and fluffy on the inside and crisp on the outside. Triple-cooking chips is a sure fire way of getting this result every time. Scale the chips and partly prepare in bulk, leaving the chips refrigerated ready to be finished to order. Use Dutch Agria, Maris Piper, Fontaine and Maris Bard for best results. Be sure to use premium calamari. Here we use Pacific West's lightly crumbed shortfin calamari rings. MSC Certified, the natural sweet taste of the shortfin calamari is complimented by the savoury overtones of the seasoned crumb.
We use Pacific West's MSC Lightly Crumbed Shortfin Calamari Rings. Sourced off the east coast of north America between the Sea of Labrador and the Florida Straits, our lightly crumbed shortfin calamari rings have been MSC Certified. Northern shortfin squid are one of only two squid species in the world that are currently certified as MSC.
NB' The Marine Stewardship Council (MSC) aims to recognise and reward efforts to protect oceans and safeguard seafood supplies for the future.
MSC Calamari Rings
Hand Crumbed Flathead, Chips and a Lemon A oli
A quality 'Fish n' Chips' offers you the opportunity to distinguish your venue from your competitors. We use Pacific West's Hand Crumbed Flathead Fillets paired with a house made lemon a oli and chips to serve. The lemon a oli can be made prior to service and refrigerated. Save labour time, rely on consistency every time by using Pacific West coated fish products.
We use Pacific West's Hand Crumbed Flathead Fillets. Wild caught Flathead fillets hand coated with fresh panko crumb. Skinless and deboned with an upmarket presentation. Deep Fry from frozen at 180C for 5-6 minutes.
Hand Crumbed Flathead, chips and an amazing tartare sauce
Turn tables around fast in your cafe or bistro with this classic fish n' chips. Cook, plate and serve in under 10 minutes!
Pacific West's Hand Crumbed Flathead are wild caught Flathead fillets hand coated with a fresh panko crumb. Serve with our amazing tartare sauce and your house made chips for a quality and 'labour light' menu item. Ideal for any venue who wants a fast table turnover.
Turn tables around fast in your cafe or bistro with this classic fish n' chips. Cook, plate and serve in under 10 minutes!
Pacific West's Hand Crumbed Flathead are wild caught Flathead fillets hand coated with a fresh panko crumb. Serve with our amazing tartare sauce and your house made chips for a quality and 'labour light' menu item. Ideal for any venue who wants a fast table turnover.
Fish and Chips with Tarragon-Malt Vinegar Mayonnaise
The best fish and chips! Turn tables fast and keep your patrons coming back for more with our salt water barramundi, chip slices and a tarragon-malt vinegar mayonnaise. A labour light, simple and delicious main menu item that does not stretch kitchen staff. Cook, plate and serve in under 10 minutes! A great dish for busy cafes and pubs.
For our fish and chips with tarragon-malt vinegar mayonnaise we use Pacific West's salt water barramundi fillets by Pacific West. Wild caught barramundi fillets hand cut in a golden beer batter.
Product code: 1874 / Portions size 75 gm Ave / Portions per carton: Approx 40 / Carton size: 3 kg
Salt Water Barramundi