One bite of this dish, and you’ll be hooked, Chef! A crispy-skin hake fillet is covered with dollops of zesty curry mayo. This heavenly hake shares a plate with oven-roasted carrot wedges and a pickled onion, chilli flakes & cucumber salad.
When you make Thai food, you can’t shy away from fish sauce if you want that authentic taste. Our clever UCOOK Chefs show you how to tame this intimidating ingredient with a delicious blend of coconut milk, red curry paste, ginger & chicken stock. This mouthwatering broth coats pak choi, strands of egg noodles & … Read more
From India to Turkey and the Caribbean, rice pilaf has many versions. Our UCOOK creation features jasmine rice cooked in coconut cream & chicken stock until fluffy, then dotted with plump peas, spring onion & fresh basil. Topped with a flaky trout coated in a sweet soy sauce. Add a kick of chilli and a … Read more
You know that tantalising tomato sauce you get on authentic Italian pizza? Our UCOOK Chefs have turned those flavours into a beautiful Napoletana-style sauce for seafood! Dotted with earthy spinach & artichoke, this lipsmacking liquid is poured over a pan-seared hake fillet. Drizzled with lemon juice, garnished with delicate chives and served on a fragrant … Read more
You simply have to look at this dish to know this is going to be a special experience, Chef! Not only is the plating arrangement a feast for the eyes but the ingredients are for the palate too. Thinly sliced carpaccio-style beetroot and cucumber create an earthy & refreshing sphere, with a delicious centre for … Read more
Need a secret salad sauce in your culinary repertoire? From now on, this caper & chive mayo will be your go-to for almost any seafood dish. With this recipe, you will be dousing it onto smoky trout ribbons that are resting on an intricate bed of roasted butternut, onion & crispy chickpeas, as well as … Read more
Who knew it was possible to create such a fantastic bite with only a few ingredients, Chef? Sharp horseradish sauce is cooled down with sour cream to make a beautiful spread for your toasted bagel, filled with smoked trout & fresh greens. It’s oh, so so-fish-ticated.
You say pepper sauce, we say sauce au poivre, Chef! This classic French sauce elevates the taste of anything this lipsmacking liquid touches. Today that’s line-caught hake fillet, pan-seared to perfection. Served wtih oven-roasted butternut and a feta & fresh oregano salad. Expect to hear exclamations of “C’est délicieux!” around the dinner table tonight.
It’s so-fish-tication on a plate, Chef! Silky, garlic onions are tossed with blistered baby tomatoes and combined with crispy, crunchy greens to infuse flavour into fluffy bulgur wheat. Top with seared rainbow trout and pour over the delectable fresh dill, chilli, caper, & lemon juice dressing.
A so-fish-ticated plate of food, featuring pan-fried hake in a NOMU Cajun Rub-infused butter dolloped with a creamy mayo. Sided with a roasted carrot, pickled onion, cucumber half-moons, & crispy greens salad.