Garlic Cilantro Lime Sauce:

• 59ml oil
• 36g chopped green onions
• 8g fresh coriander
• 2 garlic cloves
• ½ tsp salt
• Juice of 2 limes
• 143g sour cream or Greek yoghurt
• 59ml water (optional, for thinning)

Spice Mix:

• 2 tsp chilli powder
• 2 tsp cumin
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• 1 tsp sea salt

Tacos:

• 453g Asmak Medium Shrimps, defrosted
• 180–270g shredded green cabbage
• 8 small tortillas (corn or flour)
• 2 avocados
• 30g Cotija or Feta cheese
• Lime wedges, to serve

Method:

1. Make the sauce: Blend oil, green onions, coriander, garlic, lime juice, salt, and yoghurt until smooth. Thin with water if needed.
2. Prepare the slaw: Toss some of the sauce with the cabbage. Reserve the rest for drizzling.
3. Season the shrimp: Pat dry and coat with the spice mix.
4. Cook the shrimp: Heat a drizzle of oil in a pan over medium-high heat. Sauté shrimp for 5–8 minutes until pink and cooked through.
5. Assemble the tacos: Warm tortillas and layer with smashed avocado, shrimp, slaw, cheese, extra sauce and a squeeze of lime.

Pasta:

• 400g spaghetti or linguine
• 2 tbsp olive oil
• 80g unsalted butter
• 400g Asmak Large Shrimps, tail on, defrosted
• 4 garlic cloves, finely chopped
• 1 tsp white (shiro) miso paste
• ½ cup pasta cooking water
• Juice of ½ lemon
• Grated parmesan, to serve

Lemon Pangrattato:

• 2 tbsp olive oil
• ½ cup panko breadcrumbs
• 1 tsp sea salt
• 3 tbsp chopped coriander and parsley
• Zest of 1 lemon

Method:

1. Prepare pangrattato: Toast breadcrumbs and salt in olive oil until golden. Mix in herbs and zest. Set aside.
2. Cook pasta: Boil in salted water until al dente. Reserve 1 cup of cooking water.
3. Make sauce base: Melt butter with olive oil in a pan. Add garlic and sauté gently. Whisk in miso until smooth.
4. Cook the shrimp: Add shrimp to the miso butter and toss with lemon juice and a splash of pasta water until cooked.
5. Combine: Add drained pasta directly to the sauce. Toss over high heat, gradually adding reserved water until glossy.
6. Serve: Plate immediately with Parmesan and lemon pangrattato.

• 350g Asmak Cooking Shrimps, defrosted
• 150g diced Asmak White Fish Fillet
• 8 makrut lime leaves, finely sliced
• 2 tbsp chopped coriander stems
• 1 egg white
• 2 tsp sea salt (to taste)
• ½ tsp sugar
• 6 slices thick white bread
• White and black sesame seeds
• Cooking oil spray
• Sweet chilli sauce, to serve

Method:

1. Make the paste: Blend shrimp, white fish, lime leaves, coriander stems, egg white, salt and sugar into a thick, smooth paste.
2. Assemble toasts: Spread a 1cm layer of paste on each slice of bread. Press into sesame seeds and cut into halves or quarters.
3. Cook: Place pieces paste-side up in the air fryer basket. Spray well with oil. Cook at 200°C for 10 minutes until golden and crisp.
4. Serve: Plate hot with sweet chilli sauce and fresh coriander.

Shrimp Batter:

• 350g Asmak Jumbo Shrimps, tail removed
• 2 tbsp cornflour
• 200g plain flour
• 2 tsp garlic powder
• 1½ tsp salt
• 1 tsp white pepper
• 2 tbsp fish sauce
• 1 egg, whisked
• Vegetable oil, for shallow frying

Dynamite Sauce:

• 1 cup mayonnaise
• ½ cup sriracha
• ½ cup sweet chilli sauce
• 2 tbsp honey
• Spring onions or chives, chopped
• Handful of leafy greens (rocket, spinach, baby leaf)

Method:

1. Make the sauce: Whisk together mayonnaise, sriracha, sweet chilli sauce and honey. Chill.
2. Marinate shrimp: Pat dry. Toss in a bowl with egg and fish sauce.
3. Prepare coating: In a shallow dish, mix flour, cornflour, garlic powder, salt and pepper.
4. Coat the shrimp: Dredge each shrimp in the flour mix until fully coated. Shake off excess.
5. Fry: Heat a thin layer of oil in a frying pan. Fry shrimp in batches for 2–3 minutes per side until crisp and golden. Drain on paper towel.
6. Assemble: Toss shrimp in the sauce while still warm. Serve over fresh greens and garnish with chopped spring onions or chives.

• 500g Asmak Seafood Cocktail Mix, defrosted
• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 celery stalk, finely diced
• 300g arborio rice
• 1L low-sodium fish stock
• 2 tbsp butter
• Salt and pepper, to taste

Method:

1. Sauté base: Heat oil in a pan. Cook onion, garlic, and celery for 5–8 minutes until soft.
2. Toast rice: Stir in rice and cook for 2–3 minutes.
3. Add stock gradually: Add stock one ladle at a time, stirring continuously. Let each ladle absorb before the next.
4. Add seafood: Once rice is nearly tender, stir in seafood. Cover and simmer for 5 minutes.
5. Finish: Stir in butter, season, and let rest covered for 2–3 minutes before serving.

Curry Paste:

• 2½ tbsp Kashmiri chilli powder
• 1 tbsp ground coriander
• 2 tsp cumin
• 1 tsp turmeric
• ½ tsp fenugreek powder
• ⅜ tsp ground cloves
• 6 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp tamarind purée
• ½ red onion, chopped
• 6 tbsp water (plus more if needed)

Curry Base:

• 600g Asmak White Fish, cubed
• 3 tbsp vegetable oil
• ½ tsp black mustard seeds
• ½ red onion, thinly sliced
• 1 tbsp tomato paste
• ⅔ cup tomato pulp
• ⅔ cup water
• 400ml full-fat coconut milk
• 1¼ tsp salt
• 1½ tsp sugar
• ¼ tsp chilli powder (optional)
• 2 green chillies, halved
• 1 tomato, chopped

Garnish:

• Fresh coriander, green chillies (optional)
• Steamed basmati rice, to serve

Method:

1. Make the paste: Blend all paste ingredients into a smooth purée.
2. Start the curry: Heat oil, sizzle mustard seeds, then sauté onion until golden.
3. Cook paste: Add paste and cook for 3 minutes.
4. Build the curry: Stir in tomato paste and pulp. Add water, coconut milk, salt and sugar. Simmer gently.
5. Add fish: Add tomato and chillies. Simmer 3 minutes. Stir in fish and cook for 3–4 minutes until tender.
6. Serve: Garnish with coriander and serve with rice.

• 1 x Asmak Sea Bass Fillets
• 5 spring onions
• 4cm piece fresh ginger, finely julienned
• ¼ cup light soy sauce
• 2 tbsp lime juice
• 3 tbsp vegetable oil
• 3 tbsp sesame oil
• 1 red chilli, sliced
• Steamed rice, to serve

Method:

1. Prep garnishes: Slice spring onions lengthwise and soak in cold water to curl.
2. Set up steamer: Scrunch foil into a ring and place in a deep pan. Add water just below the top of the ring.
3. Season fish: Place fish on a plate smaller than the pan. Top with ginger and pour over soy sauce and lime juice.
4. Steam: Place plate on foil ring. Cover and steam for 12 minutes or until fish flakes easily.
5. Heat oils: Warm vegetable and sesame oils in a small saucepan until bubbling.
6. Finish: Top fish with drained spring onions. Carefully pour hot oil over to sizzle. Garnish with chilli and serve with rice.

• 2 x Asmak Sea Bream Fillets
• 1 can white beans, with liquid
• 1 small onion, diced
• 50g leeks, chopped
• 2 garlic cloves, puréed
• 2 large tomatoes, chopped
• 1 handful baby spinach
• 1 tsp chilli flakes (optional)
• Juice of ½ lemon
• 2 tbsp fresh basil pesto
• Fresh basil and olive oil, to serve

Method:

1. Cook ragù base: Sauté onion, garlic and leeks in olive oil over low heat until soft.
2. Simmer beans: Add tomatoes and white beans with liquid. Season and simmer for 5 minutes.
3. Add greens: Stir in spinach and let it wilt. Finish with lemon juice and a drizzle of olive oil.
4. Pan-fry fish: Heat oil and butter in a pan. Season fillets and fry skin-side down for 2–3 minutes, then flip for 1 more minute.
5. Serve: Spoon beans onto plates, top with fish, a dollop of pesto, and garnish with basil and extra olive oil.

• 2 x Asmak Lemon & Herb Sea Bass Fillets
• 1 cup chopped onion (red or white)
• 1 can whole peeled tomatoes, with juices
• ¾ cup fresh basil, thinly sliced
• ¼ cup Kalamata olives, halved
• ½ cup chopped fennel
• 3 cloves garlic, minced
• 1 tbsp olive oil
• ½ cup water
• ¼ tsp red pepper flakes
• Salt and black pepper
• Olive oil spray

Method:

1. Make the sauce: Sauté onion, garlic, fennel and pepper flakes in olive oil until soft.
2. Simmer: Add tomatoes, crush with spoon. Stir in basil, water, olives, salt and pepper. Simmer on low for 15 minutes.
3. Sear fish: In an oven-safe pan, sear fillets rounded-side down for 2 minutes in a little oil.
4. Bake: Pour sauce over the fish and transfer to a 180°C oven. Bake for 8–10 minutes until fish is just cooked.
5. Serve: Plate fillets with spoonfuls of warm tomato-olive sauce.

The salmon:

• 400g Asmak Salmon Fillets (2 fillets, skin-on)
• 1 tbsp demerara sugar
• 1 tsp curry powder
• Pinch of ground ginger
• 1 tsp garlic powder
• Sea salt
• 1 tsp water

The sauce:

• 1 tbsp olive oil
• 3 garlic cloves, minced
• 2 tbsp fresh ginger, minced
• 2 tbsp demerara sugar
• 1 tbsp Thai red curry paste
• 400ml coconut milk (or cream)
• 2 tsp soy sauce
• Juice of 1 lime
• 100g fresh spinach
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh coriander, chopped

Method:

1. Preheat oven: 190°C.
2. Make rub: Mix spices with a splash of water to form a paste. Spread over salmon. Roast for 6–8 minutes.
3. Start the sauce: In a pan, sauté garlic and ginger in oil until soft. Stir in sugar and curry paste until thick.
4. Simmer: Add coconut milk and soy sauce. Bring to a simmer.
5. Finish: Stir in spinach, basil and coriander. Add roasted salmon and simmer gently for 5 minutes.
6. Serve: Pair with jasmine rice or warm naan.

• 2 x Asmak Garlic Pepper Salmon Fillets (200g each)
• 2 tbsp olive oil
• 1 tbsp butter or olive oil
• ¼ tsp red pepper flakes
• 1 tsp smoked paprika
• Salt and black pepper
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 Roma tomatoes, chopped
• 200g fresh spinach
• ¼ cup fresh basil, chopped
• ½ cup vegetable or chicken stock
• Extra olive oil, to finish

Method:

1. Cook salmon: Sear fillets in olive oil with paprika and pepper flakes, 5 minutes total. Set aside.
2. Make sauce: In the same pan, cook onion and garlic until soft. Add tomatoes, basil, spinach and stock. Simmer 3–5 minutes.
3. Combine: Return salmon to the pan. Warm through gently.
4. Serve: Drizzle with olive oil. Serve with couscous or herb quinoa.

• 6 x Asmak Fish Fingers
• 1 French baguette
• 2 tbsp light mayonnaise
• ½ tbsp sriracha
• 2 tbsp sweet chilli sauce
• 2 cucumbers, deseeded and thinly sliced
• 1 small carrot, grated
• 4 spring onions, shredded
• Juice of ½ lime
• 1 tsp reduced-salt soy sauce
• 1 tsp sesame oil
• 5g fresh mint leaves

Method:

1. Cook fish fingers: Follow pack instructions (or air fry for 7–8 minutes).
2. Make chilli mayo: Mix mayonnaise and sriracha.
3. Prepare veg mix: In a bowl, toss cucumber, carrot and spring onions with lime juice, soy sauce and sesame oil.
4. Assemble: Slice open the baguette. Spread with chilli mayo, layer in the veg, top with fish fingers, sweet chilli sauce and mint leaves.

• Asmak Crunchy Fish Strips
• Frozen French fries
• 1 Lebanese cucumber, deseeded and chopped
• 1 cup thick Greek yoghurt
• 2 tbsp chopped dill
• Extra virgin olive oil, to drizzle
• Mixed salad leaves

Method:

1. Air fry: Cook fish strips and fries according to pack instructions.
2. Make tartare yoghurt: Mix cucumber, dill and yoghurt. Drizzle with olive oil.
3. Serve: Plate with fries, fish strips and salad. Add a side of tartare yoghurt.

The sauce:

• 3 tbsp sunflower or rapeseed oil
• 1 onion, finely chopped
• 2 tsp grated ginger
• 2 garlic cloves, grated
• 4 kaffir lime leaves
• 1 long red chilli, chopped
• 1½ tsp ground coriander
• 1 tsp turmeric
• 400ml full-fat coconut milk
• ½ tsp sea salt

The fish:

• 2 x Asmak Hamour Fillets (200g each), skin on
• 2 tsp lemon juice
• ½ tsp turmeric
• Salt
• 1 tbsp sunflower or rapeseed oil
• 1 tsp mustard seeds
• Optional garnish: coriander, chilli, steamed rice

Method:

1. Make the sauce: Sauté onion, garlic, ginger and lime leaves in oil until soft.
2. Spice it up: Add chilli, coriander and turmeric. Stir for 1 minute.
3. Add coconut milk: Stir in salt and 100ml water. Simmer for 5 minutes, then blend until smooth.
4. Season fish: Marinate with lemon juice, turmeric and salt.
5. Cook fish: Sear in oil for 3–4 minutes, turning once. Add mustard seeds in the last minute.
6. Combine: Pour curry sauce over the fish and simmer gently for 3–4 minutes.
7. Serve: With rice, fresh coriander and chopped red chilli.

• 125g plain cream cheese
• 2 tbsp fresh chives, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 4 eggs
• 8 slices smoked salmon
• 4 bagels (white or wholemeal)
• Optional: Rocket leaves, sliced avocado

Method:

1. Make spread: Mix cream cheese with chives and dill. Chill.
2. Fry eggs: Cook in olive oil until edges are crisp and yolk is soft.
3. Toast bagels: Slice and toast until golden.
4. Assemble: Spread herb cheese on bottom half. Top with salmon, egg, rocket or avocado. Add the top half and serve immediately.

• 230g spaghetti
• 10 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 tsp crushed red pepper flakes (optional)
• ½ cup freshly grated parmesan
• Salt and black pepper, to taste
• 2 tbsp chopped parsley

Method:

1. Cook pasta: Boil in salted water until al dente. Drain and set aside.
2. Make sauce: In a pan, melt butter over medium heat. Add garlic and pepper flakes. Cook for 4–5 minutes, stirring, until golden.
3. Finish: Toss in pasta and parmesan. Season. Garnish with parsley and serve immediately.

• 1 tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 2 cups spinach, chopped
• 1 cup quinoa
• 2 cups water
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp lemon juice
• 3 tbsp sun-dried tomatoes, chopped
• ½ cup crumbled feta

Method:

1. Sauté base: Cook onion and garlic in olive oil until soft. Add spinach, stir until wilted. Remove and set aside.
2. Cook quinoa: Rinse quinoa. Add to pan with water. Bring to a boil, then simmer for 12–15 minutes until fluffy.
3. Finish: Stir in spinach, lemon juice, sun-dried tomatoes and feta. Season and serve warm or chilled.

• 2 cups couscous
• 2 cups low-sodium vegetable or chicken stock
• 1 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp salt

Optional mix-ins:

• 2 tbsp chopped coriander
• 2 tbsp chopped parsley
• ⅓ cup chopped dried apricots
• ⅓ cup currants or sultanas
• 2 tbsp toasted slivered almonds

Method:

1. Soak couscous: Bring stock to a boil. Pour over couscous in a bowl. Cover and let sit for 10 minutes.
2. Fluff & flavour: Fluff with a fork, stir in oil, lemon juice and salt.
3. Customise: Add herbs or dried fruit and nuts just before serving.

• 7 cups kale leaves, finely sliced
• 2 tsp olive oil
• Salt and pepper

Garlic Butter Rice:

• 2 tbsp butter
• 3–4 garlic cloves, minced
• 1½ cups white rice
• 2¼ cups vegetable or chicken broth

Finishing:

• 1–2 tbsp butter
• ⅓ cup chopped almonds or other nuts

Method:

1. Prep kale: Toss kale with oil, salt and pepper. Scrunch to soften. Set aside.
2. Cook rice: Sauté garlic in butter for 1 minute. Add rice, then broth. Cover and simmer for 12–15 minutes until liquid is absorbed.
3. Rest & finish: 0Add kale on top, cover and let sit for 10 minutes. Fluff and stir through. Add more butter and nuts to finish.

• 300g buckwheat noodles
• ⅓ cup soy sauce
• 2 tbsp rice vinegar
• 3 tbsp toasted sesame oil
• ¼ tsp black pepper
• 1 tbsp sugar
• 1 tbsp canola oil
• 2 cups spring onions, chopped
• ½ cup spring onions, minced (for garnish)
• 3 tbsp toasted sesame seeds
• Optional: shredded carrot, cabbage, bean sprouts

Method:

1. Cook noodles: Boil soba for 4–5 minutes. Rinse under cold water and drain well.
2. Make dressing: Whisk soy sauce, vinegar, sesame oil, pepper and sugar.
3. Flavour oil: In a hot pan, sauté chopped spring onions in canola oil until fragrant.
4. Toss together: Add dressing and noodles to the pan. Toss well. Garnish with extra onions and sesame seeds.