Toasty tortillas, smeared with lime yoghurt, and covered with a zingy, flavourful tomato salsa and shredded salad leaves, all sitting under golden battered hake. Coriander and pickled jalapeños finish off these tasty treats with flourish and flair.
Poaching fish instead of frying is a great trick to lock flavour and moisture into seafood. With this dish, hake and udon noodles soak up a sweet & tangy soy sauce that have been infused with a vegetable stock, tomato passata, ginger, garlic & chilli. Daikon rounds add a delicate, exotic touch and fresh coriander … Read more
Need a secret salad sauce in your culinary repertoire? From now on, this caper & spring onion 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 … Read more
This dish tantalises with sweet and spicy. The classic mash gets a surprising makeover with a lemony kick, which makes the perfect plate companion for a swordfish fillet coated with a special UCOOK seasoning. Add a pineapple & coriander salsa, a delish dipping sauce, and you have a very memorable meal to look forward to!
A cloud of creamy wasabi mash sits next to a refreshing raw salad of radishes and cucumbers and crispy, crumbed snoek fishcakes. A sprinkling of black sesame seeds and teriyaki sauce for dunking complete this amazing Asian-inspired dinner.
Be instantly transported to the seaside with the first taste of this inviting fish dish. On a bed of loaded bulgur wheat lies a tender piece of seared hake, elevated with a buttery lemon-caper sauce. Finished with a sprinkling of coriander for freshness and almonds for crunch.
You will have no doubt in your cooking talent after making this trout, Chef! Spiced with NOMU Seafood Rub and baked in the oven, flaky trout is doused in a savoury sauce of creamy, silky onion. Served but golden butternut half-moons and herbaceous fresh parsley as garnish. Straightforward yet stylish food.
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 can add another dimension of deliciousness to a dish by doing a quick pickle. This recipe uses that tasty trick with radish & cucumber, which adds a sharp freshness to a plate of crispy pan-fried trout and spicy wasabi mash with spring onion. Add that wow-factor with dots of black sesame seeds and a … Read more
Always serving tartar sauce with your fish can be a bit one-dimensional. We broaden your culinary world with a great alternative: a pickled onion, caper, garlic & parsley relish! Spoon this over the crispy-skin hake, side with lemon & parsley baby potatoes, and finish with a sunflower seed & greens salad. You won’t have to … Read more