Hook Line & Sinker in Burwood, New South Wales | Fish market

Hook Line & Sinker

Locality: Burwood, New South Wales

Phone: +61 2 9744 7722

Address: Shop 144 & Kiosk 13 Burwood Westfield 2134 Burwood, NSW, Australia

Website: http://www.hooklineandsinker.net.au/

Likes: 1498

Add/Update information

Reviews

Tags

• Shopping & retail
• Fish & chip restaurant
• Fish market

25.01.2022 Kingfish has a rich and sweet flavour which is delicious on its own, but it can also stand up to deeper flavours and marinades. Kingfish is best enjoyed raw, in sashimi, ceviche, tartare and carpaccio. These dishes bring out the fresh, sweet flavours found in Kingfish. 144/100-144 Burwood Rd, Burwood NSW 2134... (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOyster #Kingfish

25.01.2022 'Simple food, big flavour. Simply slit, salted and shallow fried snapper in peanut oil. In the same pan (had just under 1cm oil after frying the fish so adjust oil before adding sauce ingredients) I added garlic, ginger and the white part of some green onions. Added soy sauce, a little sugar and bok choy. Poured immediately over the fried fish and topped with sliced red chilli. Also topped with green onion sliced lengthways and soaked in icy water for that curled effect. Serv...ed over steamed rice + broccoli. A household fave ' A beautiful snapper recipe shared by, @mylevantinekitchen. Pick up your fresh snapper from Hook, Line & Sinker today! 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters #Snapper

25.01.2022 An incredible and fresh keto-friendly recipe that's sure to be a crowd pleaser. Ingredients: 800g king fish fillet, (or white fish, such as barramundi), skin off, cut into 3cm pieces 2 tbs peanut or sunflower oil... 6 spring onions, thinly sliced 1 garlic clove, crushed 2 tbs each light soy sauce, mirin and oyster sauce 1 tbs fish sauce 2 little gem lettuces, leaves separated 14 red cabbage (or regular cabbage), grated or shredded finely 4 watermelon radishes (or red radishes), thinly sliced Tonkatsu barbecue sauce (or other barbecue sauce), to serve Method: 1. Place the king fish in a food processor and pulse until very finely chopped. 2. Heat the peanut oil in a large frypan over a high heat. Add the onion and garlic. Cook for 1-2 minutes until slightly softened and then add the fish and cook, tossing, for 1-2 minutes until starting to colour. 3. Add the soy sauce, mirin, oyster sauce and fish sauce. Stir through and cook for 2-3 minutes until the sauce has reduced. 4. Serve the mixture in lettuce leaves topped with cabbage, radish slices and tonkatsu sauce. #Recipe via https://bit.ly/388nv4B 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #Kingfish #KetoFriendly

24.01.2022 A rich red sauce spaghetti filled with all the delicious treasures from the sea. Ingredients: 1 x 1.5 kg crab or lobster 30 g unsalted butter... olive oil 2 cloves of garlic 1 fresh red chilli 450 g mussels 100 g squid 200 g raw shell-off tiger prawns or small prawns 450 g dried spaghetti 1 bunch of flat-leaf parsley, (30g) 1 bunch of marjoram, (30g) 1 large free-range egg SAUCE 3 cloves of garlic 1 fresh red chilli olive oil 2 x 400 g tins of quality plum tomatoes Method: 1. Preheat the oven to 180C/350F/gas 4. Plunge the crab or lobster into boiling water and boil for 15 minutes, then remove. Once cooled, remove all the meat from the shell, flaking it up into small pieces, and removing any splinters. 2. To make the sauce, pound up the shells using a rolling pin and finely chop the garlic and chilli. Drizzle 1 tablespoon of olive oil into a saucepan over a medium heat and fry the garlic and chilli with the empty shell and legs. Add the tomatoes, breaking them up with a wooden spoon, and a large glass of water and simmer for 1 hour. Pass through a sieve, discarding the shells and season to perfection with sea salt and black pepper. 3. Cook the spaghetti in boiling salted water according to the packet instructions until al dente then drain. 4. Melt the butter and 1 tablespoon of oil in a large pan over a medium heat. Finely slice the garlic and chilli, then add them to the pan and gently fry. Scrub and debeard the mussels and slice the squid. Turn up the heat, add the mussels prawns and cook for 2 minutes. Remove from the heat, discarding any unopened mussels. 5. Add the tomato sauce, cooked pasta and crab or lobster meat. Pick the parsley and marjoram leaves and finely chop, then add them to the pan and mix everything together. 6. Fold a 60cm x 120cm piece of greaseproof in half to get a crease and open it out again on a baking tray. Place the seafood mixture in the centre of one half. Beat the egg, then use it to brush all the edges. Bring the two sides together and seal well. Cook for 10 minutes, or until puffed up. #Recipe via https://bit.ly/3l8W2nw 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters #DinnerRecipes #Spaghetti

24.01.2022 #REPOST Baked Italian Herbed Salmon. Salmon marinated in olive oil, Italian herbs, chilli flakes, salt & pepper, dollop of garlic butter and lemon wedges baked 180C for 15mins. Thank you so much for sharing! @normasfooddiary... 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters #Sushi #fish #salmon

24.01.2022 Come and pick up a fresh dozen (or two) from our famous Oyster Bar this week! Add some luxury to your next dinner with the incredible taste of fresh Australian oysters. 144/100-144 Burwood Rd, Burwood NSW 2134... (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters

24.01.2022 "If like is like a box of chocolates then heaven is an oyster." Come and experience our freshly shucked Aussie oysters at Hook, Line & Sinker's Oyster Bar! 144/100-144 Burwood Rd, Burwood NSW 2134... (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOyster

24.01.2022 Unique in flavour and texture, the Blue Swimmer Crab leaves its relatives green with envy When buying a blue swimmer, make sure all the legs are intact and firmly attached to the body, and that the aroma is fresh and of the sea. Come in-store or give us a call today to place your seafood orders for the holiday season. Don't miss out! ... 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOyster #BlueSwimmer #Crab

23.01.2022 This easy-to-prepare seafood starter is sure to wow any guests this Christmas season! Ingredients: 1/2 bunch flat-leaf parsley, leaves picked, finely chopped 100g Sicilian olives, pitted, finely chopped... 1 eschalot, finely chopped 1 preserved lemon quarter, finely chopped 2 tbs capers in vinegar, drained, finely chopped Juice of 1 lemon 1/2 cup (125ml) extra virgin olive oil 450g sashimi-grade kingfish, thinly sliced Method: 1. Combine parsley, olives, eschalot, preserved lemon, capers, lemon juice and oil in a bowl and season to taste. Arrange kingfish on a serving plate and spoon over the dressing. Serve immediately. #Recipe via www.delicious.com.au//kingfish-parsley-preserved-/qq3invop Come in-store or give us a call today to place your orders for the holiday season. Don't miss out! 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #KingFish #Crudo

23.01.2022 'Salmon from @hlsfreshseafoodburwood marinated in olive oil, Italian herbs, chilli flakes, salt & pepper, dollop of garlic butter and lemon wedges baked 180C for 15mins.' Thanks for sharing this beautiful recipe, @normasfooddiary! We love seeing all the incredible dishes our customers make with our fresh seafood. 144/100-144 Burwood Rd, Burwood NSW 2134... (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters #Salmon

23.01.2022 A Spanish inspired prawn dish, add chilled wine and crusty bread for the ultimate experience Ingredients: 8 large raw shell-on king prawns , from sustainable sources 3 cloves of garlic... 1 fresh red chilli a few sprigs of fresh flat-leaf parsley 50 ml olive oil , ideally Spanish teaspoon smoked paprika 1 lemon Method: 1. Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein. 2. Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves. 3. Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika. 4. Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns. 5. Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt. 6. Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine. #Recipe via https://bit.ly/32istYa 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters #DinnerRecipes #Spaghetti

22.01.2022 A classic Caesar salad meets a spin on prawn cocktail Ingredients: 2 cobs sweetcorn, husk removed 14 cup (60ml) extra virgin olive oil, plus extra to serve... 150g streaky bacon rashers 2 cups (160g) sourdough bread, roughly torn 2 baby cos hearts, cut into bite-size pieces 1 punnet (200g) cherry tomatoes, halved 1 avocado, chopped 20 cooked prawns, peeled, tails intact GREEN GODDESS HUMMUS 400g can cannellini beans, drained, rinsed 1 cup chopped mixed herbs (we used chives, basil and flat-leaf parsley), plus extra to serve 14 cup (60ml) extra virgin olive oil Juice of 1 lemon Method: 1. Bring a large saucepan of salted water to the boil. Cook corn for 4 minutes, then drain and cool. Slice off kernels with a sharp knife. 2. For the hummus, place all the ingredients in a processor, season and blitz for 2 minutes or until well combined. 3. Heat 1 tbs oil in a frying pan over medium heat, add bacon and fry, turning once, for 4 minutes or until starting to brown. Transfer to a plate lined with paper towel. Add 2 tbs oil and sourdough to the pan and cook, stirring regularly, for 2-3 minutes until golden and crisp. Using a slotted spoon, transfer to plate with bacon. 4. Spread half the hummus on a large platter. Arrange cos, tomatoes, corn and prawns on top. Scatter with bacon and sourdough and extra herbs and drizzle with extra oil. Serve with remaining hummus. #Recipe via https://bit.ly/3jWNFKw 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters #DinnerRecipes #Prawns #CeasarSalad

22.01.2022 Making fresh sushi at home is easier than you think! You will need sushi rice, nori seaweed sheets, bamboo sushi mat, cling wrap and soy sauce. Sashimi grade salmon, kingfish and tuna are great protein options and can be paired with your choice of veggies. 144/100-144 Burwood Rd, Burwood NSW 2134... (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters #Sushi #Sashimi

21.01.2022 'Grilled Snapper Fillets along side Chilli Lime Mango Salad. Marinate the snapper Fillets in fish spice and garlic salt or just regular salt and some olive oil, heat up a fry pan with some olive oil and about a tablespoon of butter and cook on both sides till cooked throughout.' Beautifully grilled fish. Thanks for sharing @normasfooddiary!... 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #GrilledFish #Snapper

21.01.2022 Get your freshly shucked Aussie oysters from Hook, Line & Sinker's Oyster Bar! Don't forget to come in-store or give us a call today to place your seafood orders for the holiday season. Don't miss out! 144/100-144 Burwood Rd, Burwood NSW 2134... (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOyster

20.01.2022 #FunFact The boss of a celebrated Japanese sushi restaurant chain has bid a winning 193.2 million yen ($2.6 million AUD) for a 276-kilogram bluefin tuna in the first auction of the new year at Tokyo's Toyosu fish market! 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722... #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters #Bluefintuna

20.01.2022 This is the noodle equivalent of surf and turf you've been looking for! Ingredients: 1/2 cup (125ml) peanut oil 6 garlic cloves, crushed... 24 large green king prawns, peeled, cleaned, deveined, tails left on 2 good-quality dried chorizo, sliced 3 red (Asian) eschalots, thinly sliced 1 bunch basil, leaves picked 2 1/2 tbs massaman curry paste 200g cooked udon noodles Thinly sliced long green shallots Thinly sliced chillies Method: 1. Place half of the oil with the garlic and prawns in a large bowl. Season and toss to combine. Heat remaining oil in a large wok over high heat. 2. Add the chorizo, eschalot, and half of the basil leaves and stir-fry for 1-2 minutes until the chorizo starts to brown. 3. Add the prawns and massaman paste and stir-fry for a further 5-6 minutes until prawns are just cooked. 4. Toss through the udon, season to taste and stir-fry for a further 1-2 minutes until noodles have warmed through. 5. Transfer to a large platter and scatter with remaining basil leaves. Remove long green shallots and chillies from iced water and drain on paper towel. 6. Scatter over noodles to serve. #Recipe via https://www.delicious.com.au//udon-noodles-fried-/6iihqe5s 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #Udon #GrilledPrawns

19.01.2022 Steamed, pan-fried or roasted... one of the barramundi's best qualities is its versatility! Its sweet flesh that can hold its own as the primary protein on a plate, or work as a team player in a variety of curries, stews and salads. Barramundi also has the highest Omega-3s of any white fish! ... 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters #Barramundi

18.01.2022 Create stylish finger food for Christmas with these simple to make crab rice paper rolls Ingredients: 1 tablespoon fish sauce 1 tablespoon grated palm sugar... Juice of 2 limes 1/2 cup finely chopped coriander 1 long red chilli, finely chopped 300g fresh crab meat 8 large rice paper sheets 1 small carrot, cut into thin matchsticks 1 large ripe avocado, cut into thin wedges 4 spring onions, thinly sliced on an angle 1 cup watercress sprigs Method: 1. Stir fish sauce, sugar, juice of 1 1/2 limes, 1 tablespoon coriander and half the chilli in a bowl until sugar dissolves. Set aside. 2. Toss crab with remaining lime, chilli and coriander. Season. Fill a dish with warm water, then dip 1 rice paper in water for 30 seconds. Remove and pat dry with a towel. 3. Lay paper on a bench and place 2 tablespoons crab at end nearest you. Top with some carrot, avocado, onion and cress. Fold in sides of paper, then roll up to enclose. Repeat to make 8 rolls. 4. Halve and serve with sauce. #Recipe via https://bit.ly/3kXyIbM 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #RicepaperRoll #Crab

18.01.2022 #REPOST Simple food, big flavour. Simply slit, salted and shallow fried snapper in peanut oil. In the same pan (had just under 1cm oil after frying the fish so adjust oil before adding sauce ingredients) I added garlic, ginger and the white part of some green onions. Added soy sauce, a little sugar and bok choy. Poured immediately over the fried fish and topped with sliced red chilli. Also topped with green onion sliced lengthways and soaked in icy water for that curled effe...ct. Served over steamed rice + broccoli. A household fave Thank you so much for sharing! @mylevantinekitchen 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters #Sushi #fish

15.01.2022 Crabmeat has a unique, delicate flavour, with a subtle sweetness and slight brine. Its flavour pairs well with butter, salt, or Old Bay seasoning which can greatly alter the taste in a pleasurable manner. Get your fresh seafood at Hook, Line & Sinker this week:... 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters #Crab

15.01.2022 It's time to get your Christmas orders in at Hook, Line & Sinker Come in-store or give us a call today to place your seafood orders for the holiday season. Don't miss out! 144/100-144 Burwood Rd, Burwood NSW 2134... (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOyster #Christmas #ChristmasLunch

13.01.2022 A fresh and herby salad that will have you coming back for seconds! Ingredients: 600g desiree potatoes, cut into 3cm chunks 2 gem lettuces, leaves separated... 200g green beans, blanched then refreshed, halved lengthways 400g sashimi-grade tuna, cut into 1cm pieces 12 marinated white anchovies (boquerones) 300g cherry tomatoes, halved 6 soft-boiled eggs, halved Chopped chives & chervil sprigs, to serve HERBY DRESSING: 1 garlic clove, crushed 2 tbs red wine vinegar 2 tsp Dijon mustard 2 tbs finely chopped chervil 2 tbs finely chopped tarragon 1/3 cup (80ml) extra virgin olive oil Method: 1. For the salad dressing, whisk all the ingredients together in a bowl and season. 2. Place potato in a saucepan of cold salted water and bring to the boil over medium-high heat. Cook for 15 minutes or until tender. Drain and cool completely. Toss potatoes with half of the dressing. 3. Arrange potatoes, lettuce, beans, tuna, anchovies, tomato and egg on serving plates. Drizzle with remaining dressing and season well. Top with chives and chervil. Serve immediately. #Recipe via https://bit.ly/3mJbWpj 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters #Salad

13.01.2022 Come and experience freshly shucked Aussie oysters at Hook, Line & Sinker's Oyster Bar! Choose from all your favourite varieties including Sydney Rock, Pacific and Angasi. 144/100-144 Burwood Rd, Burwood NSW 2134... (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOyster

13.01.2022 Raw fish in Japanese cuisine is not only served as sashimi, but can be used in a variety of dishes Ingredients: 400g sashimi-grade tuna 8 cups cooked short-grain rice, warm... 4 thin spring onions, trimmed and finely sliced, to serve 1 tbsp toasted sesame seeds, to serve 4 perilla (shiso) leaves (optional), to serve 1 sheet nori, finely shredded, to serve 1 tsp wasabi, to serve Marinade 3 tbsp sake 2 tbsp mirin 3 tbsp soy sauce Method: 1. To make the marinade, bring the sake and mirin to the boil in a small saucepan. Boil for 1 minute then remove from the heat, add the soy sauce, pour the sauce into a tray and allow to cool to room temperature. 2. Slice the tuna as you like and place the slices in the marinade. Marinate for 15 minutes. 3. Divide the rice among four deep bowls. Scatter the rice with the spring onions and a few sesame seeds, and place a perilla leaf, if using, to one side of the bowl. Arrange the marinated tuna on top of the rice and gloss the tuna with just a little of the marinade, letting it run down onto the rice. Scatter with the remaining sesame seeds, some of the nori and place a little pile of wasabi next to the tuna. #Recipe via https://bit.ly/3mTd7BM 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #Tuna #RiceBowl

12.01.2022 Salmon fillets offer a wide range of recipes from easy pan-fried delights to wholesome BBQ creations and oven-baked sweetness! When cooking salmon fillets, be sure to bring the fish to room temperature and to season well before cooking. Get your fresh fish from Hook, Line & Sinker this week:... 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SalmonFillet

12.01.2022 #DidYouKnow It's easy to check the gender of your prawns! Flip your prawn over on to its back. If it’s a female you’ll see a plate on their tummy called a theylecum. Whereas, a male has two small protruding pieces of tissue called petasma. 144/100-144 Burwood Rd, Burwood NSW 2134... (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters

12.01.2022 Super easy and super fast fish cakes are perfect for those nights when you don't know what to cook! Ingredients: 2 small (about 500g) sweet potatoes, unpeeled 250g fresh breadcrumbs... 1 egg, lightly beaten cup (125g) sour cream Finely grated zest of 1 lemon, plus extra wedges to serve Juice of 1 lemon bunch dill, finely chopped 180g hot-smoked salmon or trout, flaked 1/3 cup (50g) plain flour Sunflower oil, for shallow-frying cup (45g) chopped cornichons Watercress, to serve Method: 1. Prick sweet potato all over with the tip of a small knife and enclose in plastic wrap. 2. Microwave on high for 10-15 minutes until very tender. Set aside to cool, then halve potatoes and scoop flesh from the skins. Place in a large bowl. Add breadcrumbs, egg, 1 tbs of the sour cream, lemon zest and half the dill, and mix to combine. Season. Fold in salmon, shape fish cake mixture into 12 patties and place in the freezer for 10 minutes. 3. When ready to cook, dust both sides of fish cakes in flour, shaking off excess. Heat 1cm oil in a large fryin pan over medium-high heat and fry fish cakes for 2-3 minutes on each side until golden. Transfer to paper towel to drain. 4. Combine remaining sour cream in a bowl with lemon juice, cornichons and remaining dill. Season. Serve fish cakes with dill sour cream, watercress and lemon wedges. #Recipe via https://bit.ly/339lFwe 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters #DinnerRecipes #FishCakes

09.01.2022 Lemon juice or Tabasco sauce are two simple and easy to find condiments for oysters Grab a fresh dozen of Australian oysters from our Oyster Bar at Hook, Line & Sinker this week! 144/100-144 Burwood Rd, Burwood NSW 2134... (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #Oysters

09.01.2022 It's time to get your Christmas orders in at Hook, Line & Sinker! Come in-store or give us a call today to place your orders for the holiday season. Don't miss out! 144/100-144 Burwood Rd, Burwood NSW 2134... (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOyster #Christmas #ChristmasLunch

08.01.2022 Warmer weather is just around the corner, which means barbeques and family lunches! A seafood platter is an absolute staple on the table, a perfect starter for everyone to dig into. Fresh Australian prawns and oysters are a must! What do you put on your seafood platter?... 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters #SeafoodPlatter

08.01.2022 These simple salmon skewers are a great light meal or starter, perfect for the summer Ingredients: 600g skinless salmon fillet, cut into 3cm cubes 1 lemon, quartered lengthways, sliced... Olive oil cooking spray 1 teaspoon Dijon mustard 2 tablespoons lemon juice 1 tablespoon olive oil 2 cups watercress sprigs 1 avocado, flesh roughly chopped 2 red radishes, cut into matchsticks Method: 1. Soak 12 bamboo skewers in boiling water for 10 minutes, then thread 3 salmon pieces onto each skewer, alternating with lemon. Spray lightly with olive oil spray and season with salt and pepper. 2. Heat a large non-stick frypan over medium-high heat. Cook salmon skewers, turning regularly, for 3-4 minutes for medium or until cooked to your liking. 3. Meanwhile, combine mustard, lemon juice and olive oil in a small bowl. Season to taste with sea salt and freshly ground black pepper. Combine the remaining ingredients in a large bowl and toss with a little of the dressing. 4. Divide the salmon skewers and the salad among plates, then serve with the remaining dressing on the side. #Recipe via www.delicious.com.au//salmon-skewers-radish-watercress-avo Come in-store or give us a call today to place your orders for the holiday season. Don't miss out! 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #Salmon #Skewers

07.01.2022 The incredible texture of soft shell crab is a delight to eat! Ingredients: 500g crispy battered soft shell crab cup reduced fat coconut cream... 2 tbs fish sauce 1 long green or red chilli, deseeded, finely chopped 1 lime, rind finely grated and juice 1 tbs caster sugar cup mint leaves, finely chopped cup coriander leaves, finely chopped Mint and coriander leaves, extra, to serve GREEN GODDESS HUMMUS 400g can cannellini beans, drained, rinsed 1 cup chopped mixed herbs (we used chives, basil and flat-leaf parsley), plus extra to serve 14 cup (60ml) extra virgin olive oil Juice of 1 lemon Method: 1. Preheat oven to 200C. Line a tray with baking paper. Place crab on tray and bake for 20-25 minutes, turning, until golden. 2. Meanwhile, process the remaining ingredients, except extra herbs, in a food processor until smooth. Transfer to a serving bowl. Place crab onto a platter and sprinkle with extra mint and coriander. Serve with dressing. #Recipe via https://bit.ly/35sdOwP 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters #DinnerRecipes #SoftshellCrab

06.01.2022 When it comes to preparing lobster tail, take a sharp pair of kitchen shears and cut straight down the middle of the shell all the way to the fin. Using your thumbs, pry open the shell to reveal the meat Steam, boil or grill the lobster tail, then serve with a squeeze of lemon, melted butter and fresh herbs. 144/100-144 Burwood Rd, Burwood NSW 2134... (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOyster #Lobster #LobsterTail

05.01.2022 Fresh fish cooked in lime with a twist of fresh veggies and chilli Ingredients: 1kg skinless barramundi (or any firm white fish) fillets, cut into 5cm pieces 500ml freshly squeezed lime juice... 500g tomatoes, chopped 150g white onion, chopped 150g coriander leaves, chopped 50g fresh jalapeno, green cayenne or serrano chillies, seeds removed then finely chopped 1 tsp extra virgin olive oil 1 avocado, halved then sliced Coriander sprigs, salada crackers & lime wedge, to serve Method: 1. Place the fish and lime juice in a non-reactive bowl and set aside in the fridge overnight. 2. The next day, drain the fish and chop it into smaller bite-sized pieces. Return the fish to the bowl and add the tomato, onion, coriander, chilli and olive oil. Divide the ceviche among four serving glasses and top with the avocado. Garnish with coriander sprigs, and serve with salada crackers and lime wedges on the side. #Recipe via https://www.delicious.com.au//mexican-ceviche-rec/xgsa64z8 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #Ceviche

04.01.2022 Come and experience our freshly shucked Aussie oysters at Hook, Line & Sinker's Oyster Bar! Choose from all your favourite varieties including Sydney Rock, Pacific and Angasi. 144/100-144 Burwood Rd, Burwood NSW 2134... (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters

04.01.2022 Grilled scallops are an absolute delight! Cook them just until they are opaque, otherwise they can become tough quickly. Simply drizzle with a little lemon and olive oil and serve in the shell for a beautiful entree. Drop into Hook, Line & Sinker for your fresh seafood this week:... 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters #Scallops

03.01.2022 Wow, absolutely beautiful cooking by our friends at @norms_smokehouse! 'Smoked Sumac Crusted Cedar Planked Salmon! Smoked this amazing salmon from @hlsfreshseafoodburwood seasoned lightly with salt and pepper then added a layer of sumac. Smoked low and slow on a soaked plank of salmon till an internal temp of 51C and a set crust and served with some lime '... Come in-store or give us a call today to place your seafood orders for the holiday season. Don't miss out! 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOyster #Salmon

02.01.2022 Light, fresh and bursting with Asian flavours, these skewers are perfect for summer weekends ahead! Ingredients: 200g skinless sashimi-grade salmon, cut into 5mm-thick slices 1 pomelo, peeled, segmented, cut into 4cm pieces... 1/2 cup each loosely packed Thai basil and coriander sprig Chopped roasted peanuts, to serve Coriander Root Dressing: 4 coriander roots, washed 1/2 garlic clove 1 small red chilli, finely chopped, plus extra thinly sliced chilli to serve 1 1/2 tbs finely grated palm sugar Juice of 2 limes 2 tbs fish sauce Method: 1. For the coriander root dressing, using a mortar and pestle, pound coriander roots and garlic to a coarse paste. Transfer coriander mixture to a screw-top jar with a lid. Add remaining dressing ingredients, seal and shake until well combined. Set aside. 2. Thread salmon and pomelo onto skewers and arrange on a serving platter. Scatter with Thai basil and coriander, and drizzle with a little dressing. Scatter with peanuts and extra chilli, and serve with remaining dressing. #Recipe via https://bit.ly/34VezxF 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #Sashimi #Salmon

02.01.2022 This barramundi salad makes the most of fresh seasonal produce Ingredients: 8 cups (2L) good-quality vegetable stock 1/2 cup (110g) arborio rice... Extra virgin olive oil, to drizzle 800g sashimi-grade skinless barramundi fillet, pin-boned, sliced thinly 2 cups loosely packed shredded radicchio 1/2 bunch tarragon, leaves finely chopped 1/2 bunch chervil, leaves finely chopped Olive dressing (Makes approx. 140ML) 1/4 cup (45g) pitted Ligurian olives or pitted small black olives, finely chopped 1/3 cup (80ml) extra virgin olive oil 2 tbs chardonnay vinegar (or white wine vinegar) Method: 1. Preheat oven grill to high. Place stock in a medium saucepan over high heat and bring to the boil. Stir in the rice and return to the boil. Reduce heat to medium and simmer for 15-20 minutes until al dente. Strain rice and discard stock. If rice is sticky, quickly rinse under cold water. Cool completely. Place in a large bowl with a drizzle of oil, season to taste and toss to combine. Set aside. 2. Meanwhile, for the olive dressing, place all ingredients in a bowl, season to taste and whisk to combine. Set aside. 3. Place barramundi on a large greased oven tray and grill on the top shelf, in batches if necessary, for 2-3 minutes until just cooked. 4. Place the radicchio, tarragon and chervil in the bowl with the rice. Add half of the dressing and toss to combine. Divide salad among plates and top with barramundi. Drizzle over remaining dressing to serve. #Recipe via www.delicious.com.au//barramundi-radicchio-salad-/skosuld4 Come in-store or give us a call today to place your orders for the holiday season. Don't miss out! 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #Barramundi

02.01.2022 Don't forget to get your Christmas orders in at Hook, Line & Sinker! Come in-store or give us a call today to place your seafood orders for the holiday season. Don't miss out! 144/100-144 Burwood Rd, Burwood NSW 2134... (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOyster #Christmas #ChristmasLunch

02.01.2022 The Moreton Bay Bug has more of an insect appearance than the average crustacean, hence it's named. As far as taste, the Morton Bay Bug's meat is a similar flavour profile to lobster. Sweet and succulent. Enjoy them cut in half, drizzled with oil or butter, seasoned with salt and pepper and cooked on the barbeque in their shell!... 144/100-144 Burwood Rd, Burwood NSW 2134 (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOyster #BayBugs #MoretonBayBugs

02.01.2022 'Super fresh sashimi from @hlsfreshseafoodburwood as always ' Thanks for sharing, @auntieho.cookup! We can't get enough of fresh sashimi 144/100-144 Burwood Rd, Burwood NSW 2134... (02) 9744 7722 #Seafood #FreshSeafood #Burwood #SydneySeafood #SydneyEats #FishBar #OysterBar #SeafoodBar #SydneyFish #SydneyOysters #Sashimi #Kingfish #Salmon