White Fish Fillet with mango and coriander salsa

1kg pack of asmak White Fish Fillet - 2 medium potatoes peeled and cubed - ½ red onion chopped - 1 ripe mango diced - 1 diced avocado (optional) - lime juice (2 limes) - ½ cup cooking cream - 2 tablespoons olive oil - 2 tablespoons butter - sea salt & pepper - chopped coriander - lemon zest (1 lemon)

  • In a medium saucepan, cover potatoes with water and add salt
  • Reduce the heat and simmer until potatoes are tender, about 20 to 25 minutes
  • Drain the potatoes and add cooking cream and lemon zest and mash until smooth
  • Toss diced mango, red onion, coriander, lime juice and olive oil in a medium bowl. If the salsa is too acidic to your taste, stir in some diced avocado
  • Grease a non-stick pan with butter and sear defrosted fish on both sides until golden, about 3-4 minutes each side. Season with salt and pepper
  • Serve seared fish on a plate with salsa and smashed potatoes. Garnish with lemon zest and coriander leaves

Baked Shrimp with garlic butter & saffron sauce

400g pack of asmak Cooking Shrimps - 2 tablespoons butter - 3 cloves garlic minced - ½ teaspoon saffron - lemon juice (1 lemon) - sea salt & pepper - ¼ cup of chopped fresh parsley

  • Preheat oven to 180ºC. Place defrosted shrimps in a medium baking dish
  • Melt butter in a small saucepan over low heat. Add garlic and saffron and saute for 30 seconds. Stir lemon into butter mixture
  • Pour butter mixture over shrimps in baking dish, season with salt and pepper, then spread into an even layer
  • Bake in preheated oven until shrimps are cooked through (pink and opaque) about 8 - 10 minutes. Sprinkle with parsley and serve warm, with a French baguette

Seafood soup with seasonal vegetables

500g pack of asmak Seafood Cocktail - 1 large carrot diced - 2 medium potatoes cubed - 2 celery sticks chopped - 2 cloves garlic minced - 2 tablespoons butter - 2 tablespoons white flour - ½ litre full cream milk - ½ teaspoon turmeric - sea salt & pepper

  • Melt butter in a large heavy-bottom pot over medium-high heat. Add flour and stir for 2 minutes
  • Slowly add milk, chopped vegetables, garlic, turmeric, salt and pepper and stir often for 15 minutes
  • Stir in defrosted seafood cocktail. Let the soup slowly come to a simmer and gently stir occasionally for another 7 minutes
  • Remove from heat, garnish with chopped parsley and serve warm

Grilled Calamari with lemon dressing

500g pack of asmak Calamari Rings - 2 tablespoons olive oil - 3 tablespoons thyme - lemon juice (1 lemon) - 1 lemon thinly sliced - 1 teaspoon crushed red pepper - sea salt

  • In a medium pan, heat olive oil and add defrosted calamari rings
  • Add lemon juice and cook over high heat for 2 minutes
  • Season calamari rings with sea salt and crushed red pepper
  • Garnish with fresh thyme and serve with lemon slices