Za’atar Slow-Baked Fish

Za'atar Slow Baked Fish

Ah Za’atar! That endlessly versatile and most delicious of condiments. Use it here, use it there, use it almost everywhere. On fish? Why not!? A tangy mix of wild thyme and sumac, a dash of saltiness, a hint of citrus, Za’atar is the taste of summer and is practically begging to go on a juicy slow-baked fillet of fish. A squeeze of lemon juice on top and … excuse me, I’m drooling over the keyboard again… 

Slow-baked Shichimi Fish

Shichimi togarashi fish

Shichimi Togarashi is a Japanese seasoning typically used as a sprinkle, but here we’ve turned it into delicious crust of flavour on slow-baked white fish. Shichimi blends the warmth of sesame with the tang of citrus, the zip of sechuan pepper with the heat of chili, so it’s not a blend for the faint-hearted. The complex flavours work well with a delicate white fish.

Really Very Yummy Chili Squid

Brazen Spicy Squid

Love the ubiquitous Salt and Pepper Squid but long for something more? Here’s a quick and easy recipe using our Really Very Yummy Chili blend. You’ll get a squid hit with all your favourite flavours plus an awesome twist of lime and a well-aimed kick of heat. The stuff you get from the pub ain’t got nothing on this!

Sri Lankan Seafood Soup

Sri Lankan cuisine frequently combines three exquisite things: spices, coconut and seafood. It’s almost as if these flavours were made to go together. This recipe is a curry-flavoured soup using prawns, but you could easily add large pieces of white fish to round out the meal.

Slow Baked Chilli Cacao Salmon

Chocolate and fish? Yes! Absolutely yes! This recipe takes many people by surprise. The deep, rich flavour of the salmon is complimented and augmented by the cacao – the chilli twist makes both your brain and your tongue tingle with excitement. Please sir, can I have some more?*

Creole Prawns with Rice

Our Brazen Creole Seasoning is probably our ‘hottest’ blend, both in terms of popularity and spice. Here’s a Deep South dish to warm your heart (and all your other bits) with plenty of delicious seafood and the ‘trinity’ of Creole cooking: onion, capsicum and celery. Enjoy!