Catalano's Seafood

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MISO GLAZED WILD SALMON, COCONUT & LEMONGRASS RICE

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MISO GLAZED WILD SALMON, COCONUT & LEMONGRASS RICE
By

Mark Yates

Serves2Prep Time10 minsCook Time15 mins
Tip

Buy mussels in water for a better quality product

Total Time25 minsCategory
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COOKING VIDEO

INGREDIENTS

 2
portions Wild Salmon
 ½ cup
Sayakas Miso Sauce
 1
Spring Onion, white and green parts, sliced
 ½ cup
Jasmine Rice
 ½ cup
Coconut Cream
 ½ cup
Water
 1 tbsp
Lemongrass, minced
 4
Broccolini florets, steamed
 
(NOTE: If unable to get Sayakas Miso sauce combine 1Tbsp White miso paste, 1Tbsp Soy and 1Tbsp Warm Water together for the dressing)

let’s get cooking

1.

Preheat oven to 1600C. In a rice cooker, place the rice, coconut cream, water, lemongrass and white part of spring onion, stir together then start the cooker.

2.

Rice will take about 15-20min. Heat an oven proof, non-stick pan with a little oil and place the salmon skin side down into the pan.

3.

Press the salmon into the pan for 5-10 seconds then cook for 3-4min.

4.

Pour over half of the miso sauce then place the pan into the oven and cook for 10min.

5.

Once the rice is cooked scoop a small amount into a pasta bowl and place the Broccolini on top.

6.

Remove the salmon from the oven and lift the salmon onto the rice.

7.

Pour remaining sauce over the salmon and Rice and sprinkle over the remaining green onion to serve.

Ingredients

COOKING VIDEO

INGREDIENTS

 2
portions Wild Salmon
 ½ cup
Sayakas Miso Sauce
 1
Spring Onion, white and green parts, sliced
 ½ cup
Jasmine Rice
 ½ cup
Coconut Cream
 ½ cup
Water
 1 tbsp
Lemongrass, minced
 4
Broccolini florets, steamed
 
(NOTE: If unable to get Sayakas Miso sauce combine 1Tbsp White miso paste, 1Tbsp Soy and 1Tbsp Warm Water together for the dressing)

Directions

let’s get cooking

1.

Preheat oven to 1600C. In a rice cooker, place the rice, coconut cream, water, lemongrass and white part of spring onion, stir together then start the cooker.

2.

Rice will take about 15-20min. Heat an oven proof, non-stick pan with a little oil and place the salmon skin side down into the pan.

3.

Press the salmon into the pan for 5-10 seconds then cook for 3-4min.

4.

Pour over half of the miso sauce then place the pan into the oven and cook for 10min.

5.

Once the rice is cooked scoop a small amount into a pasta bowl and place the Broccolini on top.

6.

Remove the salmon from the oven and lift the salmon onto the rice.

7.

Pour remaining sauce over the salmon and Rice and sprinkle over the remaining green onion to serve.

MISO GLAZED WILD SALMON, COCONUT & LEMONGRASS RICE
IngredientsDirections

Fresca Fish Co. BY

Fresca Fish Co has an Italian heritage, fresca means fresh.

The founders of Fresca Fish Co are Catalano Seafoods with a 50 year history of providing the Australian community with high quality Aussie Seafood. To complement its renown and trusted quality and sustainable ethos we are also mindful that with quality we must also source exceptional Value into the supply chain and offer an alternative range than available in our back yard.

Our buyers search far and wide for that value, without compromising the trust built over 50 years. We research, we investigate, we travel, we select, we watch, we taste and we engage. Our international partners must adhere to the Catalano ethos.

Sustainability, Quality and Value

Silvestro Morabito

Non-Executive Director (Independent)

A strategic and commercial retail sector leader with a track record of success in multiple states of Australia, Singapore, New Zealand and Indonesia. He is a strategic thinker​ with strong planning disciplines. Ability to take an "ownership" approach to planning and expansion of a business. Proven ability to successfully lead a company through organisational change to consistently deliver strong results. Previous experience for Mr Morabito includes CEO and Director roles at Dairy Farm International between 2001 – 2005 (ASX:DFI); CEO, General Manager and COO roles at Metcash between 2008 – 2013 (ASX: MTS), and currently Mr Morabito is the founder and Managing Director of Morabito Management Consulting.

David Catalano

Purchasing Manager 

David Catalano is the eldest son of Nick Catalano; he has been in and around the family business all his life. After graduating through all the factory and operational areas of the business, he joined the Company at the age of 17, whilst studying Nautical Fishing/Marine Biology at TAFE. David is presently the Operations Manager overseeing the sales department and is responsible for all fresh and frozen seafood purchasing, having the seafood knowledge and experience to develop the Global Distribution pillar of the Company’s business strategy.

May May Tan (Danielle)

Non-Executive Director (Independent)

May May Tan (Danielle) is an operations, human resources and business leader with extensive experience in end-to-end solutions in industries relating but not limited to oil and gas, transport, banking and finance sectors. She has diverse professional exposure in international settings across Singapore, China, Japan, Brazil, Philippines, Japan, Vietnam, Korea and Australia.

Danielle's most notable successes have been in process flow and structure. She also has strong expertise in global mobility and humans. Danielle has proven abilities in leading and working with high-performing, multi-cultural and cross-functional teams in the delivery and deployment of multiple projects. She is currently a director of Impact BPO Services Pvt. Ltd. and was previously Country Manager of Brunel Consultancy (Shanghai) Limited, regional operations manager of Brunei International SEA Pte Ltd, Senior Manager at SMRT Corporation Ltd and Assistant Vice President of the Singapore Exchange Ltd (SGX).

Andrew Catalano

Factory Manager 

Andrew Catalano is the second son of Nick Catalano. Andrew has been in and around the family business all his life. At the age of 17, he joined the company part-time whilst​ studying Aquaculture at TAFE. Andrew has graduated in fish filleting, processing, despatch, factory retailing and production supervision and is currently the Factory Manager. Andrew’s years of knowledge and experience makes him well qualified to contribute to the Processing/Production pillar of the company's business strategy.

Mark Lupica

Retail Manager 

Mark Lupica is the nephew of Nick Catalano and Paul Catalano. Being in and around the family business all his life, he joined the Company at the age of 17 part-time whilst continuing his studies in marketing and business management.

Mark has been involved in all facets of retailing, including product development and marketing. He is currently the Company’s Retail Manager and is responsible for the three categories owned retail outlets, and various IGA category managed supermarkets. Mark is well poised to contribute to implement the Retail Seafood Category Management Solution pillar of the Company’s business strategy.

The company team

Catalano's has a well developed operational and management team. Its departments are structured from top to bottom and across the business segments with dedicated experienced crew in all departments​.​

E.g. management, administration , Sales, several production sections, procurement, Quality Assurance, compliance and logistics. ​

We are proud of our team with the majority having being with the company for many years.

Michael Koukounaras

Head of National Trading and Operations 

Michael Koukounaras has worked in food companies​ from 1993 until the present, specialising in seafood Sales and Marketing throughout his career. He has a significant amount of experience in the following channels:

  • Importing
  • Trading to importers
  • Trading to wholesalers
  • Retail Sales – Independents, small and major chains
  • Exporting
  • Procurement – domestic and international.

Mark Kei Wei Leong

Non-Executive Director

Mr Leong is a Fellow of the Association of Chartered Certified Accountants(ACCA), Chartered Accountant of the Institute of Singapore Chartered Accountants (ISCA) and Member of the Singapore Institute of Directors (SID). Mr Leong has more than 23 years of corporate, management and directorship experience in a broad range of functions in a diverse range of industries having undertaken several senior roles (Chairman, CEO, COO, & CFO) in several private as well as listed companies and presently serves as a Director in several Singapore and Australia listed companies.

Nicolino (Nick) Catalano

CEO and Executive Chairman

Nick Catalano has been involved in the Catalano family seafood business since 1969 and has carried out all of the significant roles from production, factory to sales management.

Nick has been a proactive pioneer in the changing markets of Australian seafood. He has steered the Company from a small family business and constructed the platforms to further build the company to one of the largest and most successful processors/retailers of fresh and frozen seafood in Australia, winning numerous state and national business awards and recently inducted into the family business Hall of Fame, in Australia.​ With 49 years of experience, Nick is one of Australia's most knowledgeable and respected seafood merchants.

Koon Poh Low

Non-Executive Director

Koon Low has been involved in capital markets advisory positions across multiple jurisdictions, including Australia, Singapore, Malaysia, Hong Kong, the US NASDAQ and NYSE markets. He has been specialising in restructuring, mergers and acquisitions, and corporate transactions for over 30 years.

 Koon is a Chartered Accountant registered with the Malaysian Institute of Accountants, fellow member of Chartered Certified Accountants (UK), and a member of the ASEAN Chartered Professional Accountants. He is currently a director of Advanced Health Imaging (ASX:AHI) and Medi Lifestyle Limited (SGX:5TN) with vast capital markets experience in ASX and SGX.

Mr Shamin Sahafi

Non-Executive Director

Mr Shamin Sahafi earned his Bachelor of Commerce from The University of Wollongong, Sydney, Australia and holds professional accreditations as Chartered Islamic Finance Professional Programme (CIFP), Malaysia and professional accreditation as holder of Professional Certificate in Marketing (CIM), Malaysia​. ​

​Mr Shamin started his career at Atradius Credit Insurance & Risk Management in Sydney, Australia. He has extensive experience in the Malaysian finance and investment industry. He brings more than 15 years of banking and finance knowledge with public and privately held companies to this position.

Mr Shamin has built an impressive career which provides him an invaluable understanding in local mutual funds, equity investments, private placements, real estate investment trust services and complex hedge funds. Mr Shamin’s​ current experience includes roles like Head of Corporate, Vice President​ and Senior Vice President​ at Infinity Trustee Berhad & Group of Companies from 2014 to present. Past experience at Jardin Smith International Berhad, MIDF Amanah Investment Bank Berhad, Affin Islamic Bank Berhad, Business Banking Division, Head Office, Bank Pembangunan Malaysia Berhad (BPMB) and Atradius Credit Insurance & Risk Management, Sydney (CBD) Australia. Prior to joining the Board of Directors of the Company, Mr Shamin developed a portfolio management business for high net worth clients where he also had business development responsibilities to turn around and grow the business. ​

In this role, Mr Shamin successfully built a profitable business and significantly grew the assets under the managements.

Paul (Paolino) Catalano

Business Development Manager 

Paul has evolved with the company over 50 years and has a wealth of experience within all facets of the seafood industry. He has practical expertise in post-harvest processing, quality assurance, international markets, supermarket drivers and direct retail. ​

Paul is an Executive Director of the Western Australian Fishing Industry Council with insights into the challenges, opportunities and has confidence in the positive sustainability practices of the Australian fishing industry.