Cream and Champagne Snapper Pie
Our cream and champagne snapper pie is a great addition to Winter menus. This dish will be a great hit for pie lovers wanting a healthier option.
Scale the ingredients, store the cooked vegetables and fish in the refrigerator ready for orders.
Ideal for pubs, hotels and bistros, this dish returns a great GP, looks great and tastes fantastic!
We use Pacific West's wild reef gold band snapper.
Note: This recipe makes two mid size fish pies
Beer Battered Snapper Fillets w/ Charred Bean & Pea Salad
Serve a premium battered snapper fillet with an amazing salad to increase the GP of this dish. Add chips as a side if you wish. Use a combination of beans and peas to take advantage of what this salad recipe has to offer. Scale the dressing as required. The bean salad should be made to order - about 5 minutes. We pair our charred bean & pea salad with beer battered snapper fillets. A great dish for busy pubs wanting to offer exciting menu options.
For our beer battered snapper fillets we use Pacific West's premium wild caught snapper fillets in a traditional beer batter.
Seafood Basket with a Hot Honey Sauce
Add our hot honey sauce to Pacific West's seafood basket for a simple and labour light menu addition. Scale the sauce and reheat to serve.
Ideal for patrons looking for a classic fried seafood option, this dish guarantees a high GP with minimal effort.
*Our seafood basket has been conveniently portion controlled into 230g bags.
Beer Battered Flathead Fillets with Sweet Potato Chips
Beer battered flathead fillets with sweet potato chips is a great way to serve 'Fish n' Chips'
The secret to crispy sweet potato chips is to let them soak in an ice bath with corn starch then refrigerate for 30-60 minutes.
You can scale the preparation of the chips in bulk and fry to serve.
This is a great addition to lunch menus and perfect for pubs and takeaway shops.
Beer Battered Flathead Fillets with Cucumber Chips.
A different and healthy way to serve kids Fish n Chips. Serve Pacific West's beer battered flathead fillets with a healthy option. Replace traditional chips with cucumber batons! Easy, simple and fun way to get get the kids to eat their greens!
Tempura Barramundi w/ Lemon Honey Sauce
A throw back to the classic 'sweet & sour' recipes of the 70's , our wild tempura barramundi with a lemon honey sauce is a labour light menu addition that will find a following with kids and adults alike. Scale the sauce and keep refrigerated.
Here the tempura barra is served on a bed of black rice but a flavour infused Jasmine rice would work nicely also.
This dish can be plated and served in under five minutes. Ideal for busy venues looking for exciting but simple dishes.
Fish Cocktails with Sweet Chilli, Honey and Toasted Sesame Seeds
A fantastic entree or shared plate using fish cocktails! Here we simply combine honey and sweet chilli sauce to Pacific West's tempura fish cocktails and top with toasted sesame seeds. The process is incredibly light on labour and guarantees a great profit margin. A great dish for the times where patrons are looking for low cost menu options. Both adults and children will love this dish. Use a hotter chilli sauce in combination with the honey if you want to add some heat. Great for pubs.
Pacific West's fish cocktails are premium bite-sized fish pieces battered in a light Japanese style tempura batter.
Beer Battered Flathead Fillets and Wasabi Guacamole
Beer battered flathead fillets and wasabi guacamole puts an interesting spin on your fish n' chips.
Wasabi adds a great twist to traditional guacamole. Use as a dipping sauce with quality fish and chips and you have a standout meal that patrons will be reordering on their next visit. With your wasabi guacamole prepared prior to service, this dish can be cooked, plated and served in under 10 minutes! Serve with your house made chips.
For our flathead fillets we use Pacific West's Beer Battered Flathead Fillets. Premium Flathead fillets in a traditional beer batter.
Spicy Southern Fish Burger with Creole Slaw
Creole slaw and Pacific West's Southern fried barra burger creates an authentic 'Southern style' fish burger ideal for pubs and hotels.
The Creole slaw creates an instant heat hit while the Barramundi coated with Southern herbs and spices gives this burger true 'Southern' status. Scale the slaw prior to service and refrigerate. Serve with pickles, salad and potato wedges. Great as a takeaway or dine in option and would also work nicely on a Specials Board.
Beer Battered Snapper with a Greek Wedge Salad
Serving a traditional Greek style salad with beer battered snapper fillets is a combination that is labour light and will accommodate your less adventurous patrons. Serve with a side of chips and you have a simple dish that is suitable for lunch and dinner menus. Ideal for busy pubs and hotels.