This saucy dish of garlic, white wine and tomato is absolutely top notch.
Perfect for steaming or baking, banana leaves impart a mild flavour and keep this fish moist.
Approach this colourful and flavour-packed dish with a little Moroccan flair.
Bacon and chive makes for a crisp garnish on this easy bake.
This recipe is the essence of simplicity, freshness and purity. The fast cooking seems to intensify the natural flavours of the food.
The unusual combination of labna and fish will surprise you with its delicious flavour. Labna is strained yoghurt, traditionally eaten for breakfast in Lebanese cuisine. Dukkah is a Moroccan spice and nut mixture. Chef Hassan M’Souli from Out of Africa restaurant talks us through how to bake fish with these complex spices and textures.
Feed the family with this crisp-skinned and flaky fleshed snapper grilled to perfection.
One from the Food Safari Fire series - this fish number calls on aromatics galore, turmeric, lemongrass, fish sauce, ginger and chilli just to name a few! Talk about incredible flavours right here.
"Tilapia lives in freshwater ecosystems and is found in great abundance in the Mekong River. It has a mild buttery flavour, is high in protein, has five times less fat than lean pork or beef, and has very firm skin, which makes it ideal for chargrilling. This dish is found grilling throughout the streets and markets of Bangkok. After stuffing the fish and coating it in salt, local cooks tie the fish between two bamboo sticks before placing it on the chargrill. This keeps the fish enclosed, and also makes it easier to turn over." Luke Nguyen, Luke Nguyen's Street Food Asia
In Malawi, barbecued fish is served with nsima – a Malawian staple traditionally made from maize flour. It becomes quite firm after cooking and is traditionally served as a kind of large patty cake. Malawians generally eat with their hands so this texture makes it easy to break off bits.
The combination of ginger and lime fish sauce as well as the spring onion oil, gives this Vietnamese seafood dish a kick!
A perfect plate for a shared banquet. The crunch of the crispy skin is a wonderful contrast to the delicate flesh of the snapper.
The amazing textures and flavours of this fish recipe taps into a little piece of Vietnam.
This is a restaurant-style dish that's so easy to make at home.
Steaming is a great way to deal with large, whole fish and this recipe calls on a little pandan for punch.
This dish is designed to be served as part of a shared meal, so perfect to serve up with a few sides and rice if you wish.