Firm white fish fillets are poached gently in a spiced broth and served with blanched bok choy.
Sichuan spicy water fish fillet Source: Alan Benson
Created in the tropical Hawaiian islands, poké actually refers to the cubes of marinated raw fish that was a way to use up leftover ends from prime sashimi cuts.
Poké Bowl Source: Bondi Harvest
Sardines are a quintessential Spanish delicacy. Fresh sardines are a revelation. Try them simply fried with a garlicky mayonnaise.
Fried sardines with aioli Source: China Squirrel
Mustard seeds, fennel seeds, chilli and coriander are just a few of the reasons why this Zambian fish pie will leave an impression.
Zambian fish pie Source: Food Network / Reza's African Kitchen
Cuisine from the Persian Gulf and Arabian Peninsula is full of exotic influences. Trade between Arabs and Indians resulted in ingredients like turmeric, fenugreek, tamarind and coriander finding their way into the local fare. This kebab is inspired by the melting pot that is modern Emirati cuisine. Use any firm, oily fish you like here; mackerel, swordfish or kingfish would work brilliantly.
Fenugreek and tamarind fish skewers Source: Sharyn Cairns
Tender white mulloway fillets get a dousing of lemongrass-scented coconut cream sauce in this easy seafood number.
Pan-fried mulloway fillets with lemongrass and chilli Source: Alan Benson
A whole fish gets marinated in ginger, garlic, peri peri paste and Moroccan spice, and deep-fried to crisp perfection! Serve with creamy coconut silverbeet and pap, a soft savoury side made with maize meal.
Tilapla with ugali and silverbeet Source: China Squirrel
This is a hearty Irish dish, packed full of fish and flavour. It’s inspired by the kind of fisherman’s stew served on the beach after a day out. Serve it up with some lovely golden toasts and homemade saffron mayo.
One pot fish stew with croutons. Source: Robin Murray / Mark Moriarty: Off Duty Chef
There is nothing better than crumbed fish and potato. This recipe works well with any fish – salmon through to mackerel. The poaching liquor can also be turned into a sauce for the fish cakes.
British fish cakes Source: Alan Benson
Always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. The only rule in this versatile recipe? Avoid oily or fatty varieties of fish as they don't take to the curing process as well.
Classic ceviche (ceviche clásico) Source: Peru: The Cookbook
You can cook this in baking paper or bake it in a covered tray or dish. Either way, the idea is that the herbs, wine and lemon scent the fish while keeping it moist. Leatherjacket is a superb fish to be treated this way, as the flesh falls from the bone and the flavours are all trapped in the foil and help enrich the sauce.
Whole baked leatherjacket with wine and herbs Source: Alan Benson
Cooking whole fish that has been rubbed in a spice paste is very traditional around all of Africa. This spice paste is very floral from the lemongrass, rich from the coconut and has a slight chilli kick. Banana shallots add body, and roasting the fish in banana leaf perfumes it (and your house!) with a tropical aroma.
Spiced barramundi in banana leaf with pickled radish Source: China Squirrel
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