Fish

We used flathead for this recipe, but you can use any firm white-fleshed fish fillets. Note

This recipe can be made in a traditional paella pan if you own one, otherwise a deep frying pan or wok with a tight-fitting lid will suffice. Serve the paella straight from the pan at the table. Note

Cooking salt is coarser than table salt, but not as large-flaked as sea salt: it is sold packaged in bags in most supermarkets. Note

Fried shallots, often sold by their Thai name of homm jiew, are available from Asian grocery stores in jars or cellophane bags, and will keep for months if stored tightly sealed. They can be added to any number of Western dishes for a tasty bit of surprise crunch. Note

Nam jim is a generic term for a thai dipping sauce. Most versions include fish sauce and chillies, but the remaining ingredients are up to the cook’s discretion. Note

Sardines are available already butterflied from most fishmongers. Note

Caldeirada is a Portuguese fish stew that varies from region to region, but usually contains a variety of fish along with potato, onion and tomato or capsicum.

This recipe is for lovers of spicy seafood.

We used wahoo fish for this recipe, but you could use any white fish such as whiting, bream, sole, flounder, dory, perch, snapper or ling. Note

You can also use ocean trout fillets in this recipe. Cooking times will change slightly for each different kind and thickness of fish you select. Salmon and ocean trout are at their best if slightly underdone. Don’t slice the apples until you are ready to toss the salad with the dressing because the flesh will […]

Substitute watercress and tatsoi leaves for baby spinach and mizuna, if preferred. Note

Use any firm fish that’s in season, it’s cheaper that way. Sumac is a type of Middle Eastern spice, now available from supermarkets. The flavour is slightly tart. If you can’t find the spice, cook the fish without it. Note

We used blue-eye trevalla fillets in this recipe. Note

A modern take on the traditional French method of cooking “en papillote” (in sealed paper packets), this recipe uses aluminium foil rather than parchment to enclose the ingredients. Cooking this way intensifies the contained flavours. Note

Tuna and swordfish fillets are both good substitutes for cod. Note

Vietnamese mint is not actually mint, but a pungent and peppery narrow-leafed member of the buckwheat family. Also known as laksa leaf and cambodian mint, it is available from Asian greengrocers. Any white fish cutlets are suitable for this recipe. Note

Filleted portions of smoked trout, in a variety of sizes, are now available at most supermarkets; we used three 150g portions for this recipe. Crispy fried noodles are crisp wheat noodles already deep-fried. They are available from Asian grocery stores and most major supermarkets. If you like, replace the coleslaw mix with 3½ cups of […]

Hearty and warming, this delicious stew is packed full of fresh seafood to nourish your body and soul.

Packed full of goodness, this delicious seafood stew is complemented beautifully by these tasty homemade garlic croutons. A real Winter favourite!

We used flathead fillets for this recipe. You need to soak 24 bamboo skewers in water for at least an hour before using to prevent them from scorching during cooking. Note

Use a mandoline or V-slicer, available from kitchenware and department stores, to slice the fennel and radishes. Substitute salmon fillets for the ocean trout, if you prefer. For decoration and ease of handling either tie the rolls with kitchen string or secure them with toothpicks. Note

Soak skewers in cold water for at least an hour before using to prevent them from scorching during cooking. Note

We used flathead fillets but use any firm white fish fillets you like; blue eye, bream, ling, whiting or snapper are all fine. Remove the fish when it is almost cooked; it will continue to cook off the heat. Recipe not suitable to freeze. Note

You can use any firm white-fleshed fish fillets. Note

Rollmops are herring fillets wrapped around a slice of gherkin, red capsium and/or onion preserved in a spiced vinegar brine. Note

Soak 10 bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

We used blue-eye in this recipe, but any white fish fillet will be fine. Peri peri, also spelled piri piri, is a hot chilli sauce used in African, Portuguese and Brazilian cookery. It is available from gourmet food stores and most major supermarkets. Note

Salted cod, also called salt cod, baccala, bacalhau, bacalao and morue, is available from Italian, Spanish and Portuguese delicatessens and some specialty food stores. Note

Use green peppercorns in brine if you can’t find the dried variety, rinse then drain them thoroughly before using. You need to soak eight bamboo skewers in water for at least an hour before use to prevent splintering and scorching. Any firm white fish fillet, such as ling or blue-eye, can be used in this […]

We used whole pink snapper in this recipe, but you can use any whole white fish. Note

As easy as raita is to make, if you are in a hurry you can cheat and buy tzatziki, which is the Greek eqivalent of the Indian raita. Note

Coulibiac is a Russian fish pie stuffed with spinach, rice and brown mushrooms.

Guests can assemble their own tacos at the table. Note

Panang is the English adaptation of the Thai word “phanoeng” or “panaeng” meaning curry. The paste is a complex, sweet and milder variation of an authentic Thai red curry paste, which is especially good with seafood. Some commercially prepared curry pastes can vary in heat and flavour. Add less than recommended until you can determine […]

Before starting the recipe, boil the kettle so you have boiling water ready to go into the saucepan to blanch the brussels sprout leaves. You need to plunge the leaves into iced water, so make sure you have some on hand. You could also use a portion of cold-smoked, boneless trout, if you prefer. Note

Use a good quality whole-egg mayonnaise. Note

We used blue-eye fillets in this recipe. Note

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent the skewers burning during cooking. We used flathead fillets in this recipe, but you can use any firm white fish fillets you like. Tatsoi is a variety of buk choy, also known as rosette bok choy. It has dark, glossy, […]

We used blue-eye fish fillets in this recipe, but you can use any white fish fillets. Caramel sauce can be made in advance. Cover; refrigerate Note

Use any firm white fish fillets, such as perch, ling or blue-eye trevalla, for this recipe. Note

You can use any small, whole, white-fleshed fish for this recipe. Note

Recipe is not suitable to freeze. We used snapper in this recipe, but you can use any white firm-fleshed fish you like. Note

We used desiree potatoes in this recipe. Season this dish carefully as the haddock and stock are already salty. Note

We used blue-eye trevalla cutlets in this recipe, but you can use any white fish cutlets. Vietnamese mint is not a mint, but a pungent and peppery narrow-leafed member of the buckwheat family. Also known as laksa leaf and cambodian mint. It is available from Asian greengrocers. Note

Ask your fishmonger to butterfly the sardines. It is correct that the sardines are not cooked in this recipe. Note

A beautiful and flavour-packed sardines with preserved lemon salsa from Australian Women's Weekly.