From Our Kitchen

Recipes

Ten dishes you can cook with SNFI frozen meat and seafood — clear steps, everyday ingredients.

10 recipes

Meltique wagyu cubes seared fast in a black pepper sauce, crusted outside and juicy within.

Brisket slow-cooked until tender in a spiced sweet soy broth, made for a plate of warm rice.

Australian striploin steak with a brown crust, garlic butter, and a proper rest.

Short ribs simmered tender, then grilled with a sweet-and-spicy soy glaze.

Whole tiger prawns grilled quickly with garlic butter and a squeeze of lime.

Crisp-skinned salmon fillet with a sweet-savoury homemade teriyaki glaze.

Squid rings in seasoned flour, fried crisp, served with a lime mayo dip.

Tuna steak seared briefly, pink in the middle, crusted with cracked black pepper.

Imported scallops with a golden crust and a light lemon garlic butter sauce.

Crispy fried dori pieces coated in a sweet and sour sauce with bell pepper and pineapple.