Crumbed Squid Rings in Udon
Udon with crumbed squid rings is a labour light addition to lunch menus. Shichimi togarashi, also known as Japanese seven spice, is a blend of red chili pepper, sansho pepper, poppy seeds, sesame seeds, ginger, citrus peel, and nori. Experiment with the Shichimi togarashi to ensure you are adding the right amount of heat to this dish.
Japanese fish cakes or Kamaboko is a type of cured seafood product where various white fish are pureed, seasoned and steamed to various shapes. Its savoury flavour makes for an excellent addition to our udon.
This dish is suitable for pubs, larger cafes, hotels and pub bistros.
Panko Squid Rings w/ Lemon Aioli + Pea Salad
Panko squid rings with a lemon aioli mint and pea salad is a dish that can be made in under ten minutes by having the peas blanched prior to service. A great shared plate or light lunch menu option. Alternate the salad with other other squid products from the Pacific West range including: tempura squid, salt + pepper squid and lightly dusted squid pieces.
Panko Squid with Greek Lentil Salad
This squid with Greek lentil salad is a great addition to lunch and dinner menus. Scale the panko squid and finish with the lentil salad to order. This is a labour light solution for stressed kitchens looking for quality, value recipe options. A great inclusion to pub, hotel and bistro menus.
Credit image and recipe: Healthy Eating Club
Crumbed Prawn Cutlets w/ Cucumber Raita
A cucumber raita with crumbed prawn cutlets is a simple, fast and labour light addition to menus that will suit most venues. This dish is ideal as a shared plate, starter or even as a main meal. Our cucumber yoghurt raita salad has the proportions inverted : a lot of cucumber and tomato with a smaller amount of yogurt dressing - which makes our raita a more substantial condiment. In fact, it presents closer to a 'salad' than a traditional raita!
Beer Battered Flathead w/ 'A Thousand Leaves' Chips
Pair premium beer battered flathead fillets with our 'thousand leaves' chips with jalapeño sauce. These chips are pressed, baked and then deep-fried until golden for ultimate crunch. Scale the chips - they will refrigerate for a day. Our beer battered flathead fillets with 'thousand leaves' chips is ideal for cafes, bistros clubs and pubs. Always go for premium fish options - We use Pacific West's beer battered flathead.
Recipe and image courtesy Olive magazine
Flathead Fillets and Crunchy Asian Salad
Super fast and super healthy! Our flathead and crunchy Asian salad is a great Summer addition to any menu. Serve for lunch or dinner, this dish ticks all the boxes for patrons looking for a light but delicious fish meal.
Ideal for venues wanting to turn tables quickly. This dish offers a great GP. Looks great, tastes great, Try it on your menu this Summer!
In our flathead and crunchy Asian salad we use Pacific West's skinless flathead fillets.
Beer Battered Flathead & Pomegranate Salad
Quinoa, pomegranate, herbs and feta are a great salad combination to pair with premium beer battered flathead fillets. The quinoa can be easily prepared prior to service, just combine the elements to plate and serve. This combination of salad and flathead is ideal for pubs, clubs and hotels wanting to add quality meals to menus with minimal kitchen stress.
For our quinoa and pomegranate salad with beer battered flathead fillets we use Pacific West's Beer Battered Flathead Fillets.
Chilli Squid & Shredded Daikon Salad
This refreshing salad pairs nicely with our chilli squid. The chilli squid has a 'kick' and the daikon salad provides a great counter to the heat of the squid. Prepare the salad prior to service, store in the refrigerator up to 24 hours. The squid takes just minutes to deep fry so the dish can be served within minutes of taking the order.
Note: The thinner you slice the daikon, the better it will absorb the flavour of the dressing.
Recipe and image courtesy bon appetit
Beer Battered Barramundi w/ Twice Cooked Chips
Premium beer battered barramundi fillets, twice cooked chips and a restaurant quality tartare sauce adds up to the best 'Fish n' Chips'. With the tartare sauce made prior and refrigerated and your twice cooked chips ready for their second fry, you can turn this meal around in under 10 minutes. A quality 'Fish n' Chips' is a mainstay menu item for many pubs, clubs and bistros. This recipe will certainly put you ahead of the competitors in your area.
Beer Battered Barramundi & Tabbouleh Salad
Beer battered barramundi fillets and a salad featuring Cauliflower and Pomegranate is a labour light and delicious addition to lunch and dinner menus. Prepare the elements prior to service and construct to order. The dressing can be scaled and kept refrigerated for two days.