Recipes

Changs Shelf- Fresh Hokkien Style Noodles are a great standby ingredient. The 800g pack contains four 200g packs which allow you to cook for 2, 4 or 6 easily and quickly. To use them open the pack into a bowl, use your fingers to gently untwine them, rinsing the noodles with a little warm water helps. Then simply add them to the stir fry in the last few minutes of cooking.

Chang’s Egg Noodles (low fat) with extra silky and firm texture, plus firm white fish fillets with peppers, makes this a colourful and nutritious dish.

Salmon and Blue Eye

Seared Ponzu Marinated Salmon

This is a great recipe, a little unexpected too with some of the noodles used as a stuffing for the fish. Drizzling the fish with sesame oil keeps it moist and adds flavour. If you like, cook the fish in a moderate oven (180 C) for about the same time.

Cooking time: 20 minutes
Serves: 4
Degree of difficulty: a little time and care needed

Use thick fish fillets for this recipe such as blue eye, swordfish or tuna, even barramundi fillets. Fish cutlets are also an option. Don’t marinate the fish for any longer than about 15 minutes, the lemon juice will begin to tenderise the fish making it pasty.

Cooking time: 6 minutes
Degree of difficulty: easy
Serves 4.

You can use ocean trout or white fish fillets like blue eye or thick ling as well as salmon for this recipe. A Chinese bamboo steamer is good to steam the fish in, add slices of ginger and lemon to the simmering water below the fish to avoid any fishy odour in the kitchen as the fish cooks.

Cooking time: 8 minutes
Serves 4
Degree of difficulty: easy

To obtain that curly shape with the calamari you need to cross hatch the tubes using a sharp knife. The wok must be very hot before cooking. And even with this small amount cook the calamari in two batches reheating the wok between batches.

Cooking time: 10 minutes
Serves: 4
Degree of difficulty: easy

A quick and easy way to cook fish and noodles.
Cooking time: 10 minutes
Serves: 4
Degree of difficulty: easy

Use thick fish fillets for this recipe such as blue eye or swordfish. Adding a little sliced Chinese Barbecue Pork is an optional extra for this dish, use about 200g.

Make these smaller for nibbles or an entrée. Do not over process the fish in the food processor, process until the fish is just smooth. Over processing will make the fish cakes rubbery.

Cooking Time: 4 minutes
Serves: 4
Degree of difficulty: easy

This is a straightforward and simple way to prepare a delicious Thai style curry. Using purchased curry paste means its ready in 15 minutes. Use red or green curry paste; if you are not familiar with the brand of curry paste taste a little first to determine its heat!

Cooking time: 15 minutes
Serves: 6
Degree of difficulty: easy

Tuna Sashimi and Mesclun Salad