Thanks to our keen ‘Ora Boy’ Daniel Wilson from Huxtable, Melbourne, for contributing this tasty recipe: 500 gm Ōra King salmon, skinned and blood line removed ½ cup blond miso 50 ml sake 2 tbsp dried wakame Cut the salmon in half length ways. Mix the miso and sake together and rub all over the fish. …[Read more]
Jeff ’s Pepper Cured Ōra King Salmon with Edamame Bean Puree and Cucumber Pickle
Jeff cooked this wonderful dish for us as part of the Menu Development Day at The Foodstore in February. His recipe is replicated below. Salmon Cure 150ml mirin 150ml rice wine vinegar 100ml soy sauce 2 tsp pink peppercorns 2 tsp sichuan peppercorns 1 red chilli split in half 2 tsp toasted sesame oil 1…[Read more]
Sunil’s Cured Ōra King Salmon with Coriander Namjin and Noodle Salad
Sunil Kassote devised this characterful dish for the Menu Development Day at The Foodstore in February: Cure Zest of 5 lemons 150g salt 300g sugar 50g dill Method: mix all the above ingredients. Put half the mixture on the bottom of a tray. Lay the salmon skin side down and cover with remaining curing mixture.…[Read more]