A uniquely Australian recipe of Tasmanian salmon, incorporating a variety of native ingredients such as Alpine pepper and lemon myrtle oil for extra flavour.


  • For the Tasmanian Salmon: 4 whole baby Tasmanian salmon, cleaned

  • 1 tablespoon Buderim minced ginger

  • 1 bunch of shallots

  • 4 serves (1 punnet) shiitake mushrooms

  • 4 serves snow peas

  • 2 cups bean sprouts

  • 1 teaspoon Rainforest Rub (*Please see notes)

  • 4 tablespoons Buderim pickled ginger

  • Lemon Myrtle Oil

  • Soy pepper dressing: 100ml low salt soy sauce

  • 80ml mirin

  • 5ml fish sauce

  • 1 tablespoon Buderim minced ginger

  • 2 teaspoons Alpine Pepper (*Please see notes)

  • pinch Fruit Spice (*Please see notes)


  • 1.

    For the Tasmanian Salmon: Stuff each salmon with the shallots and ginger, preheat oven to 160°C.

  • 2.

    Warm a fish pan and rub the salmon with a little oil.

  • 3.

    When the pan is hot seal the salmon on both sides.

  • 4.

    Place in the oven for eight minutes.

  • 5.

    Remove the fish; test for done-ness and brush the top with lemon myrtle oil.

  • 6.

    Slice the shiitake mushrooms and de-string the snow peas.

  • 7.

    Warm a wok or large pan and stir-fry the three vegetables.

  • 8.

    Season with the rainforest rub.

  • 9.

    For the Soy Alpine Pepper dressing: Warm the mirin in a small saucepan and squeeze in the juice from the ginger. You need about 5ml of juice all up for flavour. Add the Alpine pepper and Fruit spice and bring to a gentle simmer. Remove from heat; add fish sauce and soy and it’s done.


*Rainforest Rub can be purchased at:

*Alpine Pepper can be purchased at:

*Fruit Spice can purchased at:

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