Katsuo no Tataki (Seared Bonito)
In Kochi, garlic is an essential garnish—use plenty, thinly sliced or minced.
Sauerkraut and Fish Salad
Kedgeree
Buri Daikon (Yellowtail and Daikon Stew)
The quick boil-and-cold-rinse (shimofuri) is the key to a clean-tasting buri daikon without fishiness.
Tempura (Shrimp and Vegetables)
Make the batter just before frying and keep it cold. Overmixing develops gluten and yields a heavy, soggy coat. In summer, set the bowl over ice water.
Mackerel Simmered in Miso
The hot-water "shimofuri" rinse greatly tames mackerel's fishiness. It's an extra step, but don't skip it.
Yellowtail Teriyaki (Buri no Teriyaki)
Dusting the fish with flour helps the sauce cling and gives the surface a glossy shine.
Meang Nem
Cajun spiced fish tacos
Fried Crab
Pad Thai
Salt & pepper squid
Prawn & noodle salad with crispy shallots
Grilled Portuguese sardines
Salt cod tortilla
Vietnamese prawn spiralized rolls
Quick salt & pepper squid
Portuguese fish stew (Caldeirada de peixe)
Bahia-style Moqueca prawn stew
Vietnamese caramel trout
Mee goreng mamak
Cayman-Style Lobster
Tom yum soup with prawns
Squid, chickpea & chorizo salad
Sea bass with sizzled ginger, chilli & spring onions
Spring onion and prawn empanadas
Tuna and Egg Briks
Codfish deviled eggs
Acaraje black-eyed pea fritters with shrimp filling
Paella
Escovitch Fish
Conch Fritters
Tom yum (hot & sour) soup with prawns
Thai-style fish broth with greens
Salmon Prawn Risotto
Fried calamari
Barramundi with Moroccan spices
Sledz w Oleju (Polish Herrings)
Clam, chorizo & white bean stew
Salmon Avocado Salad
Singapore Noodles with Shrimp
Napa Cabbage with Dried Shrimp
Jamaican Curry Shrimp Recipe
Pan-fried hake, white bean & chorizo broth
Garides Saganaki
Amok Trey – Cambodian Fish Curry
Seafood fideuà
