This fish dish puts the sophistication into seafood, with a perfectly crispy-skinned piece of hake, coated in a delectable creamy caper & garlic sauce. With the right accompaniments, like this medley of earthy beetroot & kale roasted in the oven, this will be a favourite 365 days of the year.
You won’t need to fish for complimenents from guests with this recipe, Chef! Steamed couscous is dotted with cooling cucumber, tangy tomato, refreshing mint & crispy chickpeas. Searved with a NOMU Seafood Rub-infused fish fillet, pan-seared until golden. Served with a zesty yoghurt to bring all the wonderful flavours together.
Sometimes you simply can’t decide what you want for lunch. Sushi? A trout sandwich? Now you don’t have to choose, with this sandwich smeared with kewpie mayo, smoky trout ribbons, pickled ginger, & a sweet indo soy sauce that brings everything together.
This mouth-wateringly creamy & saucy hake with a kick of spiciness will have you hooked! Loaded orzo with roasted butternut chunks & fresh parsley completes this winner of a dinner.
This dish is Vietnam on a plate: a breathtaking blend of ancient traditions with modern influences that promises a memorable and colourful adventure. A bed of mung bean vermicelli noodles, with each strand coated in a lemongrass-infused coconut milk, sesame oil & soy sauce liquid, is topped with pan-seared trout fillet. Served with herbaceous coriander … Read more
Absolutely, Chef! That is the answer to your question whether this recipe is both filling and flavourful as a salad. That’s because of the clever combo of oven-roasted butternut, creamy feta, fresh greens, crunchy cucumber matchsticks & smoked trout ribbons. The basil pesto-infused yoghurt brings a cooling element and the almonds the crunch factor.
Sometimes we forget that mixing things up in the kitchen can be as simple as pairing a protein with a new ingredient. Instead of beef & tomato, let’s give fish a go with this Italian-inspired tomato sauce, dotted with silky onion & capers and spiced with NOMU Italian Rub. Served with pan-fried swordfish fillet, pototo … Read more
Using fresh herbs in your dishes is not only a great way to enhance flavour, but also to add that ‘je ne sais quoi’, Chef! It starts with a mint-infused pea purée, topped with crispy-skin hake fillet. Drizzled over is a creamy white wine sauce and a side of golden butternut half-moons. Garnished with fresh … Read more
You won’t be able to poke any holes in this poke bowl recipe, Chef! Every ingredient simply works beautifully together. From the marinated trout, which soaks up a special UCOOK poke sauce, the cooling cucumber, crunchy carrot, plump edamame beans & warming pickled ginger. Served with a spicy wasabi-infused mayo and fresh coriander.
It’s fish & chips, but fancied up, Chef! A peacrumb-coated hake fillet is pan-fried until crispy and plated up with golden butternut chips and a Pesto Princess Basil Pesto-infused green pea mash. Served with an elevated and classy dip for this culinary classic, featuring delicate fresh dill and creamy yoghurt.