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1,343 recipes

Durban prawn curry

Durban's beachfront takeaways and Indian family kitchens along the North Coast make prawn curry fast: the gravy of tomato, red masala, mustard seeds and curry leaves is cooked first, and the prawns go in only for the last few minutes. The result is a tangy, fiery red sauce with sweet, juicy prawns, lighter and sharper than a slow meat curry. Serve it with white rice or soft rotis and a wedge of lemon. Overcooking is the big mistake: prawns turn rubbery within a minute or two of being done, so take the pot off as soon as they are pink and opaque all the way through. Chef's tip: thaw frozen prawns overnight in the fridge and pat them very dry, or their water thins the gravy.

30 min

South African Fish

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BatagorFried fish dumplings with peanut sauce

Batagor, short for bakso tahu goreng (fried fish-ball tofu), is the crunchy cousin of siomay and a favourite after-school snack sold from glass-sided carts outside Jakarta's schools and along Jalan Pecenongan's evening food strip. Tofu squares and wonton skins are stuffed with a mackerel and tapioca paste and deep-fried until golden and crackly, then snipped up and covered in a spicy peanut sauce, kecap manis and lime. The contrast of crisp skin and soft, bouncy fish is the whole point. Contains fish, peanuts, soy, egg and wheat. Chef's tip: fry the tofu side with the fish paste facing down first; it seals the filling so it doesn't puff away from the tofu.

60 min

Indonesian Fish

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Pan-fried Arctic char

Arctic char, iqaluk in Inuktitut, is the fish of Nunavut, netted in the rivers around Cambridge Bay and Pangnirtung when it runs to the sea in summer and through the ice in spring. It tastes like a cross between salmon and trout, with rosy, delicate flesh. In Iqaluit homes it is eaten many ways; here it is simply pan-fried until the skin crackles, with lemon and a piece of warm bannock. A common mistake is moving the fillet too early; leave it until the skin releases on its own. Chef's tip: press the fillet flat with a spatula for the first 30 seconds so the skin doesn't curl.

15 min

Canadian Fish

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Fish in coconut milk

Ika vakalolo is the Sunday and everyday fish dish of iTaukei Fijian homes, from the fishing villages of the Coral Coast to the outer islands of Lau. Fresh reef fish is gently simmered in lolo, fresh coconut milk, with onion, tomato, chilli and a squeeze of lemon, then served with boiled cassava, taro or rice. It is mild, creamy and ready in half an hour. A common mistake is stirring once the fish is in, which breaks the fillets; just spoon the sauce over. Chef's tip: lemon goes in at the very end so the coconut milk doesn't split.

30 minPacific Islander Fish

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CaluluDried and fresh fish stew

Calulu is what Luanda families cook when the whole family comes for Sunday lunch, and the Ilha's fish sellers know the order by heart: a piece of dried fish for depth, a firm fresh fish for sweetness. The two are layered in a pot with onion, tomato, okra, aubergine and sweet potato leaves, then simmered in red palm oil until the sauce turns silky from the okra and tastes of the sea, smoke and greens all at once. It is served with funge, feijão de óleo de palma and a little hot sauce. Salted dried fish needs a long soak to draw out the salt, so start it the day before; skipping that step is the classic way to ruin the pot. Chef's tip: lay the fresh fish on top and leave it alone, shaking the pot rather than stirring, so the pieces stay whole.

75 minSouthern African Fish

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MufeteGrilled fish with beans and plantain

On the Ilha de Luanda and at the beach restaurants of Mussulo, mufete is the weekend feast: a whole grilled cacusso (tilapia) laid across a platter heaped with beans in palm oil, boiled plantain, sweet potato and cassava, with a sharp sauce of raw onion, vinegar and oil spooned over everything. The fish is smoky and juicy, the roots soft and sweet, and the onion sauce cuts through the richness of the beans. It is eaten slowly, with cold drinks and plenty of conversation. Ask the fishmonger to gut and scale the fish. Cassava must always be peeled, cored and boiled until fully soft, never eaten raw. Chef's tip: oil the grill bars and the fish well and don't try to turn it until the skin releases on its own, or it will tear.

90 minSouthern African Fish

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Candied salmon

Candied salmon, sometimes called salmon candy, comes from the First Nations smokehouses of British Columbia's coast, where strips of wild salmon are cured in salt and brown sugar, then slowly smoked and glazed until sticky, chewy and deep red. It is a snack for the trail, the fishing boat and the lunchbox. This home version cures the fish in the fridge and then cooks it low in the oven with a little smoked salt or liquid smoke, so it is fully cooked rather than cold-smoked. A common mistake is skipping the drying stage; the pellicle (a tacky skin) is what lets the glaze cling. Chef's tip: keep the oven low and steady; too hot and the fish weeps white albumen.

210 min

Canadian Fish

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Spot prawns with garlic butter

For six weeks or so from May, Vancouver's False Creek dock fills with people buying live spot prawns straight off the boats, and the whole city cooks them simply in garlic butter. They are sweet, firm and delicate, so they need almost nothing else, just bread or rice to soak up the butter. If you buy them live, cook them on the day; remove the heads straight away, as an enzyme there turns the tail meat mushy. Throw away any prawns that smell of ammonia or have gone soft. A common mistake is overcooking; two minutes is plenty. Chef's tip: cook in batches so the pan stays hot and they sear rather than stew.

15 min

Canadian Fish

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Sydney rock oysters with mignonette

Sydney rock oysters grow in the estuaries of the New South Wales coast, from the Hawkesbury River to Merimbula, and are the pride of the Sydney fish market, slurped by the dozen with a glass of something cold on summer afternoons. They are smaller and creamier than Pacific oysters, with a rich, mineral taste. A sharp shallot and vinegar mignonette is all they need. These oysters are eaten raw, so they are not for pregnant women, young children or anyone with a weakened immune system; for them, grill the oysters for 3–4 minutes until the edges curl. Buy from a trusted fishmonger and eat them the day you buy them. A common mistake is rinsing opened oysters under the tap, which washes away their flavourful juice. Chef's tip: shuck them just before serving and keep them on crushed ice.

15 min

Australian Fish

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Whitebait fritters

Every spring, from September to November, the rivers of New Zealand's West Coast, around Hokitika and Haast, line with people scooping tiny translucent whitebait in nets, and the season's prize is a whitebait fritter. The fish are bound with just enough egg to hold them, fried in butter and eaten between slices of buttered white bread with a squeeze of lemon. Buy fresh or frozen whitebait from a trusted seller. A common mistake is adding flour, which hides the delicate fish; the true West Coast fritter is almost all whitebait. Chef's tip: beat the egg white separately and fold it in for a lighter fritter.

15 min

New Zealand Fish

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Ambot tikSour-hot fish curry

Ambot tik means sour and spicy in Konkani, and that is exactly what this Goan Catholic curry is: firm fish, often shark or catfish in Goa (any firm white fish or kingfish at home), in a thin, brick-red gravy of Kashmiri and hot chillies ground with garlic, cumin, turmeric and vinegar, soured further with tamarind and kokum. It is a weekday lunch with rice, and many say it is better the next day. The common mistake is boiling the fish hard once it goes in, which breaks it into flakes before it reaches the plate. Fish is done when the flesh is opaque all the way through and flakes when pressed. Chef's tip: marinate the fish in salt and turmeric in the fridge for 15 minutes; it firms the flesh and seasons it to the bone.

45 min

Indian Fish

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TenmusuPrawn tempura rice balls

Tenmusu, short for tempura musubi, began in Tsu and became a Nagoya speciality: small salted rice balls with a crisp little prawn tempura poking out of the top, wrapped in nori and sold in boxes at Nagoya Station as a travel lunch. The common mistake is wrapping hot, crunchy tempura straight into the rice, so it steams soft; let it cool on a rack first. Use raw prawns that smell of the sea; throw away any that smell of ammonia. Chef's tip: brush the cooled tempura with a quick sweet soy dip before you shape the rice round it, which is the Nagoya secret to its flavour.

45 min

Japanese Fish

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Masu zushiPressed trout sushi

Masu zushi is Toyama's famous ekiben, the boxed lunch sold at the station for the train ride: a round, flat cake of vinegared rice pressed under a layer of salted, vinegar-cured trout and wrapped in bright green bamboo leaves, cut into wedges like a pie. The fish is cured but raw, so use only fish sold as safe to eat raw and previously frozen, and keep everything cold; this version is not for pregnant women, young children or anyone with a weakened immune system. For a safer version, use hot-smoked trout fillet instead, which is fully cooked. The usual mistake is pressing the rice while it is still warm, which turns it mushy; cool it to body temperature first. Chef's tip: press the cake for a full hour under a heavy weight so it slices cleanly, then cut it with a wet knife.

85 min

Japanese Fish

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Jinmichae bokkeumGlazed dried squid strips

Jinmichae, shredded seasoned dried squid, is one of the most popular banchan in Korean lunchboxes: chewy, sweet and a little spicy, and it keeps for a week. Children across Korea find it in their dosirak and parents make a big tub on Sunday. The common mistake is glazing it over the heat, which turns the squid hard as wire; mix the strips into the warm sauce off the heat. Chef's tip: soak the squid briefly in water first and squeeze it out, so it stays tender even straight from the fridge.

15 min

Korean Fish

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Tandoori pomfret

Tandoori pomfret is a fixture of Mumbai's coastal restaurants and Koli fishing families' feasts, especially in the cooler months when silver pomfret is at its best. Whole fish are slashed, given a lemon-and-salt first marinade, then coated in thick yogurt with ginger-garlic, Kashmiri chilli, ajwain and garam masala and roasted until charred at the edges and juicy inside. Suitable as part of a balanced diet: high-protein fish with no batter. About 280 kcal and 6 g carbohydrate per portion; serve with onion-cucumber salad and mint chutney. The usual mistake is using runny yogurt, which slides off and steams the fish; strain it first. Chef's tip: a spoon of roasted gram flour (besan) in the marinade helps it cling and char.

55 min

Indian Fish

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Andaman mud crab curry

The mangrove creeks around Port Blair give the Andaman Islands their famous mud crabs, and families of Bengali, Tamil and Malayali descent there cook them in a rich red curry of coconut, tamarind and roasted chilli for Sunday lunch and celebrations. It is messy, hands-on eating with plain rice, cracking the claws to reach the sweet meat. Buy live or very fresh crabs from a trusted fishmonger and have them dispatched and cleaned there. The common mistake is undercooking the crab: cook until every shell is bright orange-red and the meat inside is white and opaque. Chef's tip: crack the claws lightly with the back of a knife before they go in, so the gravy seasons the meat.

65 min

Indian Fish

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Chilli mud crab

Mud crabs are caught in the mangroves of Queensland and the Northern Territory, and in Cairns, Darwin and Brisbane the favourite way to eat them is Asian-Australian style, wok-tossed in a sticky sauce of chilli, garlic, ginger and tomato. It is messy, hands-on eating with crusty bread or rice to mop the sauce. Ask your fishmonger to clean and cut the crab into pieces for you, and cook it the same day. A common mistake is using too little sauce; the shells soak it up. Chef's tip: crack the claws with the back of a heavy knife before cooking so the sauce gets in.

45 min

Australian Fish

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Ugnsbakad laxOven-baked salmon

Ugnsbakad lax is one of Sweden's most common weeknight dinners, made all year round but especially in summer when dill is everywhere, and it is on every school and workplace lunch menu. A thick side of salmon bakes quickly with lemon slices and plenty of dill, staying moist and pink in the centre. Oily fish, high in protein and suitable as part of a balanced diet; serve with a few boiled new potatoes and green beans or a cucumber salad. About 350 kcal and 2 g carbohydrate per portion. The usual mistake is baking it until it is dry and chalky, with white protein seeping out; take it out as soon as it flakes. Chef's tip: salt the salmon 15 minutes before baking so it seasons through and holds its juices.

20 minScandinavian Fish

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Misa mach pooraPrawns grilled in banana leaf

Misa mach poora is a simple Mizo way with river prawns: rubbed with ginger, garlic, chilli and salt, wrapped in banana leaf and cooked over embers until the leaf chars and the prawns steam in their own juices. It is made at riverside picnics and family cookouts and eaten with rice and a chilli relish. The common mistake is overcooking, which makes prawns tough; they are done the moment they turn opaque and pink all through. Chef's tip: keep the marinated parcels in the fridge until the grill is hot.

27 min

Indian Fish

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Moreton Bay bugsSlipper lobster with garlic butter

Moreton Bay bugs are the flat, shovel-nosed slipper lobsters caught off the Queensland coast around Brisbane and the Sunshine Coast, and for Queenslanders they are a summer treat, split and grilled at the beach house. The tail meat is sweet and rich, somewhere between lobster and prawn. Buy them raw, frozen or fresh, from a fishmonger and ask them to halve them if you like. A common mistake is overcooking, which makes the meat rubbery; it is ready the moment it turns white. Chef's tip: grill flesh side down first to mark it, then turn and baste in the shell.

18 min

Australian Fish

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Roti sardinSardine-filled bread rolls

Roti sardin is a Malaysian school-bag and teatime favourite: tinned sardines in tomato sauce mashed with onion, chilli and lime, rolled inside flattened white bread and pan-fried until golden. Mothers across Malaysia make them for bekal and they are sold at Ramadan bazaars. The common mistake is leaving the sardine filling wet, which soaks through the bread; cook it down until it is thick. Chef's tip: seal the rolls with a little beaten egg, then fry seam side down first so they hold together.

20 min

Malaysian Fish

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Barbecued garlic prawns

Prawns on the barbie are the true Australian Christmas and summer meal, cooked on the backyard barbecue from Perth to the Gold Coast with a cold drink in hand. Big raw king or tiger prawns are marinated in garlic, chilli, lemon and olive oil, then grilled quickly in their shells, which keeps them juicy. A common mistake is leaving them in the marinade too long; the lemon starts to cook them. Chef's tip: cut down the back of the shell and remove the vein but leave the shell on, so the marinade gets in and the prawns don't dry out.

21 min

Australian Fish

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Chikuwa isobe-ageSeaweed-battered fish cake

Isobe-age, "fried in the style of the rocky shore", means anything coated in a batter speckled with green aonori seaweed, and chikuwa isobe-age is the one every Japanese parent tucks into a bento: tubes of chikuwa fish cake fried until puffed and crisp. It is just as good cold and takes ten minutes. The common mistake is a thick batter, which turns bready; it should be like single cream. Chef's tip: dust the chikuwa with a little flour before dipping, so the batter clings and does not slide off in the oil.

15 min

Japanese Fish

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Bhapa ilishSteamed hilsa in mustard

When the monsoon brings hilsa up the Padma and Hooghly rivers, Kolkata households cook bhapa ilish, the fish steamed in a pungent paste of mustard seeds, green chilli and mustard oil in a closed tiffin box. It is the star of Jamai Sasthi and of any rainy-season Sunday, served with plain rice. The fish is rich and tender, with a nose-tingling mustard heat. Suitable as part of a balanced diet: high in protein and omega-3 fats, with no starch in the dish itself. About 340 kcal and 4 g carbohydrate per portion; keep the rice portion modest. The usual mistake is grinding the mustard seeds too long or with warm water, which turns the paste bitter; grind briefly with cold water, a pinch of salt and a green chilli. Hilsa is bony, so eat slowly and warn guests. Chef's tip: drizzle raw mustard oil over the top just before closing the box; it gives the true Bengali aroma.

40 min

Indian Fish

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