Imagine a trout salad but bumped up with couscous for a filling and satisfying lunch. Fluffy grains of couscous are dotted with cucumber, crispy onion bits, fresh greens & grated cheese to form the flavour foundation for smoked trout ribbons. A creamy Caesar dressing makes this dish very easy to dive into, Chef!
Did you know that dry-toasting curry spices deepens the flavour and aromas? You will be using this handy tip to make this coconut milk & chicken curry even more flavourful. Our special UCOOK curry spice mix adds a warming tinge to tangy cooked tomato, silky onion, roasted butternut & golden chicken. Garnished with fresh coriander.
This recipe gives new meaning to the culinary concept of a loaded potato, Chef. Tamari-infused potato are baked in the oven until fluffy, savoury & crispy-skinned. Crowned with a sriracha-mayo that’s spicy, super creamy and features flaked swordfish sprinkled with NOMU Seafood Rub. Garnished with delicate dots of chives. It’s soy good!
A so-fish-ticated plate of food, featuring pan-fried hake in a NOMU Cajun Rub-infused butter dolloped with a creamy mayo dotted with delicate dill. Sided with a roasted carrot, pickled onion, cucumber half-moons, & crispy greens salad.
A dill-icious yet calorie-conscious meal of pan-fried trout with fluffy baby potatoes, drizzled with a creamy horseradish sauce. Sided with a refreshing side of salad with greens, cucumber, & pickled onions. Garnished with fresh dill.
Romesco sauce was created by Spanish fishermen to be eaten with fish. But as usual, we’re switching it up and pairing it with vibrant sweet potato instead. Don’t worry – the dish still features a fried swordfish fillet with a drizzle of nutty-almond butter sauce. Served with an artichoke & sweet vinaigrette salad.
This hearty hake salad will satisfy your seafood craving while filling you up with lipsmacking freshness – from the crunchy salad leaves, cooling cucumber, plump peas & toasted sunflower seeds. Golden oven roasted potato perfectly complements the crispy-skin hake fillet, spiced with NOMU Seafood Rub. Let’s dive into this, Chef!
Beautifully poached hake swims in a sea of flavours: a special Shakshuka spice-flavoured tomato sauce, rich with tangy notes, garlic & golden-fried onions. Complemented with crispy poppadoms and finished with fresh coriander. Dive in, Chef!
A curry that’s absolutely to thai for, Chef! Hake fillet soaks up an aromatic broth of coconut milk, green curry paste & fish sauce, which is cooked with pak choi & plump peas. Served with fluffy basmati rice and garnished with fresh chilli & herbaceous coriander.
Brussels sprouts have a bad reputation in many kitchens, usually because of boiling these mini cabbages to oblivion. We show you the right way to bring out their flavour with this trout recipe, featuring golden roasted Brussels sprouts, chickpeas & kale, sweet pear, creamy avo, toasted dates & sunflower seeds, drizzled with a creamy dressing.