Fish/7 recipes

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

Thai fried noodles with shrimp are a fast, pad-thai-style stir-fry of rice vermicelli, shrimp and egg in a sweet-salty-sour fish sauce and lime glaze, finished with bean sprouts, peanuts and cilantro.

Dry cured Barralax or Salmon, served with rainforest herb linguini, red capsicums and English Spinach.

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

Macaroni, tuna salad suitable for main or sid dish

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.

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.

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.

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.

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.

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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.

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.