Recipe: Tassal's Salmon Rashers with mushy peas | Salmon fritters

Aussies LOVE brunch. Sitting outside the local café, sipping on a coffee and tucking into a delicious brekkie of eggs benedict with smoked salmon & avocado is the perfect start to the weekend for many of us.
Gastrology recently test drove Tassal’s new Salmon Rashers which make it seriously easy to enjoy café-style salmon at home. These Rashers are an easy, healthy and delicious accompaniment to any brunch. Designed as ‘salmon that sizzles,’ the Rashers are great for pan-frying and have a delicious smoky flavour from being smoked in Beechwood chips.

Here are our 2 easy recipes using Tassal's new Salmon Rashers. Enjoy!

Recipe: Salmon with mushy peas

200g Tassal’s Salmon Rashers
250g frozen peas
1/4 Onion
Lemon juice
Olive oil


  1. Cook peas and onion in a large saucepan of boiling water for 5 minutes or until bright green and tender.
  2. Drain. 
  3. Transfer peas to a food processor. Process until smooth. 
  4. Squeeze in some lemon juice and season with pepper (to taste). 
  5. Sizzle some Tassal’s Salmon Rashers in the pan with some olive oil for a few minutes each side until golden.
  6. Serve! This recipe also goes great with eggs, tomato and avocado for a tasty and healthy brekkie.

Recipe: Salmon fritters

200g Tassal’s Salmon Rashers, diced into cubes
 2 onions, thinly sliced
 1/4 cup self-raising flour
 2 eggs, lightly beaten
 Olive oil
 200g asparagus (lightly steamed for 5 minutes) and then trimmed


  1. Mix salmon, onion, flour, asparagus and egg in a large bowl. Season with pepper.
  2. Heat some oil in a pan and spoon to form a circle and fry the mixture. Use 1/4 of the mixture at a time so you end up with 4 fritters.
  3. Serve! We recommend serving this with a wedge of lemon to squeeze over the fritter.

Tassal’s new Salmon Rashers make it super easy and delicious to enjoy café-style salmon in the comfort of your own home. It is a great way reap the health benefits of incorporating salmon into your diet. 

Recipe: Chicken and Prawn Wontons with dry-style noodles

Malaysia Kitchen has recently launched its cooking series on Seven Two on Saturdays at 3pm (Read more here). To whet your appetities, here is a recipe for the Chicken and Prawn Wontons with dry-style noodles from Episode 1...

By: Jackie M
Time: 30 minutes
Serves: 4

500g fresh, thin wonton noodles
2 bunches Chinese broccoli

Chicken and Prawn Wontons
200g chicken, minced
200g banana prawns, peeled and minced
8 water chestnuts, minced
1 stalk spring onion, sliced
2 Tbsp packaged fried shallots
½ *chicken stock granules, crumbled
1 ½ tsp sesame oil
½ tsp. pepper
1 pack of 50 wonton skins
1 Tbsp. sesame oil, extra

Wonton Mee Sauce
2 Tbsp minced garlic 2
50ml vegetable oil
50ml soya sauce
50ml sesame oil
50ml thick soya sauce (kicap pekat)
200ml oyster sauce
200ml abalone sauce (or fish sauce)
1 ½ tsp white pepper
50ml water


For the wontons, combine all filling ingredients, in a bowl and mix well. Place 1 heaped tsp filling in the middle of a wonton skin, gather the edges and scrunch up to make money bags or fold into triangles. Pinch well to seal filling inside.

Place on a tray lined with greaseproof paper, keeping wontons separate or they will stick together. Bring water to a boil in a large saucepan. Poach wontons in batches until they float to the top, about 3 minutes. Remove with a slotted spoon, drizzle with sesame oil and serve with Wonton Mee noodles.

Tip: Wonton skins are square, not round, and available in the refrigerated section of Asian grocery stores.

For the noodles, fry garlic in oil until just brown. Strain and discard garlic, reserving oil. In a heavy-based saucepan combine garlic oil with remaining sauce ingredients and simmer until chicken stock granules are dissolved. Set aside to cool.

Bring a large pot of water to the boil. Blanch Chinese broccoli for about 10 seconds and set aside. In
batches, blanch noodles for about a minute, remove with strainer and run under cold water for 3 seconds.

Quickly dip noodles back into the boiling water for 3 seconds then drain.

Toss noodles with a couple of tablespoons of sauce and place on a plate. Repeat with remaining noodles. Serve with the blanched Choy Sum, Chicken & Prawn Wontons and Chicken Char Siew.

Recipe: Nasi Lemak

Malaysia's national dish, the Nasi Lemak is a flavoursome dish which celebrates the fiery flavours of South East Asian cuisine.

Gastrology recently had a go at making our very own Nasi Lemak and we are pleased to say our attempt was successful! Here is our recipe so you folks at home can play along as well. Enjoy!


Preparation of Nasi Lemak
  • 2 cups of rice, preferably basmati rice
  • 2.5 cups water
  • 1 slice ginger
  • 2 stalks lemongrass, bruised
  • 10 tsps coconut milk
  • 1 pandan (screwpine) leaf
  • 3 shallots, sliced
  • Salt to taste

Preparation of Sambal Ikan Bilis
  • 1 onion, sliced
  • 4 shallots
  • 2 cloves garlic
  • 4 tbsps, chilli paste (or to taste)
  • 2 tbsps, Malaysian palm cooking oil
  • 1 cup of dried anchovies
  • 2 tbsps tamarind juice
  • 1 tsp shrimp paste
  • Salt and sugar to taste
  • 2 hard boiled eggs, hlaved
  • 3/4 cup anchovies, fried
  • 3/4 peanuts, fried
  • cucumber, sliced

Nasi Lemak:
  1. Wash rice and drain. Do this several times.
  2. In a pot, add rice, coconut milk and water (use correct amount of water according to type of rice). Add also shallots, ginger, pandan leaf, lemongrass and salt.
  3. Bring to boil, simmer 10-12 minutes uncovered until water has been absorbed into the level of rice.
  4. Loosen rice grains using wooden ladle. Cover pot with lid and steam rice on a very low heat about 10-12 minutes.
Sambal Ikan Bilis:
  1. Grind chilli paste, shallots, shrimp paste and garlic into paste.
  2. In a wok, fry dried anchovies until crispy and put aside.
  3. Using 2 tbsps of the same oil, saute paste until fragrant. Add in onion, tamarind juice, salt and sugar. Cook until gravy thickens to a dark reddish brown. Add fried anchovies and mix well.