Fish/4 recipes

Hamburg-style fish salad with poached white fish, hard-cooked eggs, dill pickles, and capers in a tangy mustard-mayonnaise-sour cream sauce. A classic North German cold lunch.

A quick Thai wok-fried chicken with crispy garlic, red chillies, oyster sauce, fish sauce, tamarind, bamboo shoots, and fresh coriander. Bold flavor in 30 minutes.

Whole baked snapper roasted with white wine, olives, jalapenos, tomato sauce, and fresh fennel. A Mediterranean-meets-Latin one-pan main that lets a beautiful fish be the star.

Flounder fillets poached in a sweet-sour beer sauce with brown sugar, cloves, and peppercorns. A quick stovetop fish dinner with bold Northern European flavors.

Mexican fish in adobo sauce made with rehydrated ancho chiles, tomatoes, orange juice, cumin, and cinnamon. Pan-seared fillets baked in a smoky, citrus-laced chile sauce.

An easy almond tuna and rice casserole using canned mixed vegetables, mayo, dill, and a slivered almond topping. Pantry to oven to table with one bowl of prep, ready well under an hour.

This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.

Delicate steamed fish with ginger and scallions in classic Cantonese style. Light, healthy, and ready in minutes with fresh, clean flavors that shine.

Flounder au gratin baked under a creamy Swiss cheese sauce with scallions and celery. A light, elegant fish dinner ready in 40 minutes.

Smoked salmon wrapped around plump oysters, napped with a reduced wine-cream-tomato sauce, crowned with sauteed mushrooms and broiled Swiss cheese. French elegance in 40 minutes.

A bright, fiery Thai squid salad (Yum Pra-Hmik) with tender poached squid tossed in lime juice, fish sauce, lemongrass, ginger, mint, and crushed chilies. Fresh and bold.

Cold tuna noodle salad with mayo, hot sauce, garlic powder, oregano, and chopped scallions. A spicy, no-cook lunch for two using pantry staples.

Tom Yam Goong, the classic Thai hot and sour shrimp soup with lemongrass, galangal, kaffir lime leaves, and a sharp kick of black chili paste.

Moo grataem, a Thai garlic pork stir-fry with fish sauce, sweet dark soy sauce, and fresh cilantro. Thin-sliced pork tenderloin over rice in 30 minutes flat.

Kale and leek pie with poached fish in bechamel sauce, cheddar, and Parmesan baked in a pie shell. A savory British-style fish pie with greens.

Baked whole tilapia roasted over ginger, scallion, and whole star anise, allspice, and peppercorns. The aromatic bed steams the fish as it bakes, then strains into a wine-butter pan sauce.