Fish/6 recipes

Tasmanian Salmon drizzled with a dressing made with Alpine Pepper and soy sauce.

Savory Vietnamese soup with tender pork ribs and tangy pickled mustard greens. Long-simmered broth infused with fish sauce sweetness and fresh tomato acidity.

Authentic pad thai with rice noodles, dried shrimp, fried tofu, tamarind sauce and crushed peanuts. Real Thai street food, not the gloppy Westernized version.

Macaroni, tuna salad suitable for main or sid dish

Homemade fish stock with white fish bones, aromatics, white wine, and lemon. A clear, light seafood broth that forms the base of bouillabaisse, chowders, and risotto.

Classic Peruvian chupe de camarones with shrimp, flounder, potatoes, and corn in a creamy, spicy tomato broth finished with cream cheese and garnished with fresh mint.

Basic peanut-style dipping sauce (no actual peanuts) with cashew butter, tahini, coconut milk, lime, miso, and ginger. A richer, Thai-leaning satay sauce for grilled skewers, coconut shrimp, or crudités.

Master fish stock simmers whitefish bones with onions, leeks, shallots, and a thyme-bay aromatic base for a clear, gelatin-rich seafood broth. The base for soups, risottos, and sauces.

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.

Brazilian-style tuna casserole with fresh tomatoes, black olives, capers, and anchovies tossed with pasta and baked under a golden Parmesan breadcrumb crust. Not your average tuna noodle bake.

This delicious thai soup is made with homemade chicken broth, it's packed with deliciousness, and very light.

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I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

Bring memories of China into your kitchen with this delicious recipe that uses cream of mushroom soup, bean sprouts and cashew nuts.

Wartime impossible pie from South London with one batter that splits into crust, custard, and filling as it bakes. Use it sweet with coconut and vanilla, or savoury with canned tuna or salmon and frozen vegetables. Pantry magic.

Crisp grilled prawns glazed with lemongrass and ginger meet julienned green mango tossed in a tangy Thai dressing. Every bite balances bright lime, crunchy peanuts, and fresh herbs.