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Shrimp Street Tacos with Tangy Slaw

Best cooked with Asmak Medium Shrimps. Zesty, creamy, and packed with flavour — these shrimp tacos are a guaranteed crowd-pleaser. Prep Time: 20 min | Cooking Time: 10 min  

Ingredients:

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.

Silky Miso Shrimp Linguine

Best cooked with Asmak Large Shrimps. A luxurious blend of butter, garlic, miso and juicy shrimp — comfort food with a twist. Prep Time: 10 min | Cooking Time: 15 min  

Ingredients:

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.

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Air-Fried Shrimp Toast Bites

Best cooked with Asmak Cooking Shrimps. Crispy, crunchy, and full of flavour — a lighter take on a street-food classic. Prep Time: 10 min | Cooking Time: 20 min

Ingredients:

  • 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.

Dynamite Shrimp Crunch Bowls

Best cooked with Asmak Jumbo Shrimps. Crispy golden shrimp tossed in a spicy-sweet mayo glaze, served over fresh greens for the perfect contrast. Prep Time: 15 min | Cooking Time: 10 min  

Ingredients:

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.

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One-Pan Creamy Seafood Risotto

Best cooked with Asmak Seafood Cocktail. Velvety, one-pan risotto made with rich fish stock and tender seafood. Prep Time: 10 min | Cooking Time: 25 min

Ingredients:

  • 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.

Spiced Coconut Fish Curry

Best cooked with Asmak White Fish Fillet. White fish in a rich coconut curry spiced with garlic, ginger and tamarind — bold and warming. Prep Time: 15 min | Cooking Time: 20 min  

Ingredients:

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.

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Ginger-Soy Steamed Sea Bass

Best cooked with Asmak Sea Bass Fillets. Delicate sea bass fillets gently steamed with fresh ginger and soy, finished with sizzling sesame oil and spring onions. Prep Time: 10 min | Cooking Time: 15 min  

Ingredients:

  • 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.

Crispy Sea Bream with Garlic White Beans

Best cooked with Asmak Sea Bream Fillets. Golden-crisp sea bream fillets paired with a hearty, garlicky white bean and tomato ragù — perfect for a midweek dinner. Prep Time: 10 min | Cooking Time: 20 min  

Ingredients:

  • 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.

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Mediterranean Baked Sea Bass

Best cooked with Asmak Lemon and Herb Sea Bass. A rustic baked fish dish full of Mediterranean character — think basil, olives and tomato all in one comforting pan. Prep Time: 15 min | Cooking Time: 20 min  

Ingredients:

  • 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.

Thai-Style Coconut Salmon Curry

Best cooked with Asmak Salmon Fillet Fresh. Tender roasted salmon fillets finished in a fragrant red curry and coconut sauce with spinach and herbs. Prep Time: 10 min | Cooking Time: 20 min  

Ingredients:

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.

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