The secret to this recipe is the amount of olive oil used. Perfect as a second course or as the main course for a light summer lunch, served with salad and crusty bread or with chips (frites). The moules in France are small and sweet. This recipe is not suitable for those large green New […]

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

Each of these four recipes makes 24 shooters so you need a minimum 24 (40ml) shot glasses. Note

As a rule, when steaming, the water should never touch the food. While a tight-fitting lid will keep most of the water in the pan or wok, if you’re steaming for long periods of time, it’s not a bad idea to check occasionally, that the water has not totally evaporated. Note

We removed the roe from the scallops, but it can be left intact, if you prefer. 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

Recipe is best prepared as required. Note

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

We used a large octopus in this recipe, but you could also use baby octopus. Ask the fishmonger to clean the octopus. Note

You can use drained gelatinous noodles instead of the cellophane noodles. Note

Rice paper wrappers are available from the Asian food section of supermarkets. 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

If salmon slices are less than 6cm wide, you can use two pieces side by side. Overlap edges of salmon then press them together gently before cutting out rounds. Note

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

Use the freshest, sashimi-quality fish you can find. Raw fish sold as sashimi has to meet stringent guidelines regarding its handling and treatment after leaving the water. We suggest you seek advice from local authorities before eating raw seafood. Recipe not suitable to freeze. This is the perfect dish if you love sushi but haven’t […]

This Italian-style seafood, bean and tomato stew has a delicious combination of flavours and textures.

A classic Singaporean dish, these delicious noodles are tossed with prawns, pork and egg to create a real authentic flavour sensation.

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

A large stainless steel fish poacher (60cm long) is needed for this recipe. Note

Soak bamboo skewers in water for at least an hour to prevent scorching during cooking. Yoghurt, cream or milk can be used instead of the buttermilk. Note

Soak 12 bamboo skewers in water for at least 1 hour prior to use, to prevent them from scorching and splintering. If using metal skewers, oil them first to stop the prawns from sticking. Note

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

Best made just before serving; prawns can be prepared 6 hours ahead. 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

You could buy 4 x 75g salmon fillets instead of the larger fillet. The yellow beans add some colour to the dish; if unavailable use green beans. Note

The seafood can be prepared the night before, as can the dressing. Refrigerate seafood and dressing until you’re ready to start 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

You will need about 1⅓ cups (265g) of uncooked rice for this recipe. Note

Recipe is best prepared as required. 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

Wonderfully fresh and light, enjoy these beautiful salmon sashimi stacks as a light lunch, starter on canape.

Velouté, a white sauce made from roux (a cooked butter and flour mixture) and stock, is one of the five “mother” sauces in French cooking from which all other sauces are derived. 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 […]

Use sharp scissors to finely shred the nori. Prawn mixture can be marinated for a few hours or overnight in the fridge. Note

Soak wooden skewers in water for at least 1 hour to prevent them burning during cooking. We used ling for this recipe but you can use any firm white fish fillets. Note

Soak bamboo skewers in cold water for at least an hour prior to use, to prevent splintering or scorching. Note

Salmon can be wrapped in baking paper several hours ahead; bake close to serving. Note

Preserved lemon can be bought in delis and some supermarkets. Remove and discard the flesh then wash and dry the rind before chopping. Note

A fish burger makes a delicious alternative to a beef burger. You can use white-fleshed fish, or even prawns, instead of the salmon for something different. Note

Use a fish such as snapper or perch. Note

You can buy cleaned mussels to save time. Recipe is best made just before serving. Note

The traditional paella pan is shallow and wide. One large or two smaller frying pans can be used. The mixture should only be about 4cm deep. Note

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

Serve with a bowl of combined yoghurt and coarsely chopped fresh coriander, if desired. Note

Use a stiff brush to scrub the mussels under cold water. Note

For a healthier option, use olive-oil spray instead of butter for pastry sheets. School prawns (shrimp) can also be used, or try crab or lobster meat. Note

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