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1 table spoon olive oil1 table spoon NAFI'S Ginger/lemon grass(buy now)

1 clove garlic, minced

1/8 teaspoon ground black pepper

1 small red bell pepper3 thyme leaves

1 pound salmon.

In a small bowl, mix the olive oil, NAFI'S condiment, soy sauce, garlic, and pepper.

Place salmon in a shallow baking dish. Cut the pepper in very thin slices as well as the red onion.

Place these slices under and over the salmon.

Coat with the mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. Preheat oven to 400 degrees F (200 degrees C). Place the baking dish in the preheated oven, and bake salmon covered for 20 minutes, then uncover for 5 minutes, or until easily flaked with a fork.

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3  cups  fat-free, less-sodium chicken broth     

1  cup  bottled clam juice     

1  tablespoon  fish sauce     

2  teaspoons  minced garlic     

1 1/2  teaspoons  minced fresh ginger     

1 table spoon NAFI'S Ginger/Lemon grass(buy now)

1  (8-ounce)sliced mushrooms    

1/2  pound  peeled and deveined large shrimp    

1/2  pound  skinless, boneless chicken breast, cut into 1-inch pieces     

1  (3-ounce) trimmed snow peas, or edamame     

1/4  cup  fresh lime juice     

2  tablespoons  sugar     

2  tablespoons  (1/2-inch) sliced green onion tops     

2  tablespoons  chopped fresh cilantro     

1  (13.5-ounce) can light coconut milk    

Combine the first 6 ingredients including NAFI'S  Ginger/Lemon Grass(buy now)in a large Dutch oven, stirring with a whisk. Add mushrooms; bring to a boil. Reduce heat, and simmer 4 minutes. Add the shrimp, chicken, and snow peas(or edamame beans) bring to a boil. Cover, reduce heat, and simmer 3 minutes.  Stir in lime juice and remaining ingredients. Cook 2 minutes or until thoroughly heated. decorate with grated carrots.     

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6 sea bass fillets, about 140g each, skin on, descaled

3 tbsp sunflower oil

1 tea spoon or 1 table spoon NAFI'S Ginger lemon grass (buy now) (according to the desired level of heat) 

1 large red bell pepper cut in julienne

A bunch spring onions, shredded length-ways

1 tbsp soy sauce

.Season the fish with salt and pepper, then slash the skin three times. 

Heat a heavy based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin side down, for 5 minutes until the skin is very crisp. The fish will be almost cooked through. Turn over, cook for another 30 seconds to 1 minute, then transfer to a serving plate and keep warm. 

Heat the remaining oil, then fry NAFI'S ginger lemon grass with the red bell peppers 2 minutes.

Take off the heat and toss in the spring onions.  Splash the fish with a little soy sauce and spoon over the contents of the pan.   

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FOR THE DIPPING SAUCE:

1½ cups greek yogurt 

¼ cup honey

2 tbsp. finely chopped chives 

1teasp. fresh lemon juice 

1 tbsp.NAFI'S  Ginger/Lemon grass (buy now)Sea salt to taste  (Another version of the dipping sauce allows you to use any flavor of NAFI'S condiments with red or green  salsa, instead of greek yogurt. Just pick your favorite or offer your guests several choices.)    

2tbspNAFI'S  Ginger/Lemon grass

1/2cup apple cider vinegar

FOR THE CHICKEN FINGERS:   

2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips 

1 tbsp. sugar

1 tbsp. kosher salt 

1 teasp. freshly ground black pepper 

1½ tsp. garlic powder 

1 tsp. Freshly ground black pepper

1 tsp. dry mustard powder 

1tsp celery powder 

1 ½ teasppon cayenne pepper 

1 cup flour 4 eggs, lightly beaten 

3 cups finely ground fresh breadcrumbs or panko 

Canola oil, for frying

  

In a medium bowl, whisk together the Greek yogurt with the honey and the rest of the ingredients. Season with salt and pepper, and stir together until smooth; set dipping sauce aside.

   

First marinate the chicken fingers, placing them in a bowl with 2 table spoons of .NAFI'S  Ginger/Lemon grass mixed with 1/2 cup of apple cider vinegar. leave over night or 3 hours. When ready, remove from the marinade that you will discard.

In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, celery, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.  

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