Shito | “Smoking fish in West Africa is an age-old tradition, with smoked fish viewed as ‘food for the Gods’, and is often a part of religious ceremonies and presented on altars. Shito is made from smoked fish, chilli and palm fruit oil, which Kunle describes  as ‘liquid gold’, extracted from the fruit (not the kernel) of the palm tree and with anti-viral and antibacterial properties. It’s like a coarse paste with a chilli warmth and a smoky flavour, and is traditionally served with fried…

Shito

Shito | “Smoking fish in West Africa is an age-old tradition, with smoked fish viewed as ‘food for the Gods’, and is often a part of religious ceremonies and presented on altars. Shito is made from smoked fish, chilli and palm fruit oil, which Kunle describes as ‘liquid gold’, extracted from the fruit (not the kernel) of the palm tree and with anti-viral and antibacterial properties. It’s like a coarse paste with a chilli warmth and a smoky flavour, and is traditionally served with fried…

Paella |      An authentic seafood and chicken paella that boasts some of Spain’s finest ingredients, from calasparra rice to chorizo.Each serving provides 660kcal, 51g protein, 65g carbohydrate (of which 5g sugars), 20g fat (of which 6g saturates), 3.5g fibre and 2.1g salt.

Paella

An authentic seafood and chicken paella that boasts some of Spain’s finest ingredients, from calasparra rice to chorizo.Each serving provides protein, carbohydrate (of which sugars), fat (of which saturates), fibre and salt.

Rice balls and sour pork salad (nam khao with som moo) | This popular Laotian salad recipe requires an extensive list of ingredients and a bit of preparation, including four days marinating time, but the results are well worth the effort. You can shape and crumb the rice balls a day ahead and deep-fry them just before serving. This recipe serves 10 as an appetiser, or 6 as an entree.

Rice balls and sour pork salad (nam khao with som moo)

Rice balls and sour pork salad (nam khao with som moo) | This popular Laotian salad recipe requires an extensive list of ingredients and a bit of preparation, including four days marinating time, but the results are well worth the effort. You can shape and crumb the rice balls a day ahead and deep-fry them just before serving. This recipe serves 10 as an appetiser, or 6 as an entree.

Steamed barramundi with rice | This simple recipe for steamed fish was prepared at the launch of Measure Up, the Government’s latest initiative in the fight against obesity, by Ying Tam and Ken Yau of Ying's Chinese Seafood Restaurant. Serve as part of a shared meal.

Steamed barramundi with rice

This simple recipe for steamed fish was prepared at the launch of Measure Up, the Government’s latest initiative in the fight against obesity, by Ying Tam and Ken Yau of Ying's Chinese Seafood Restaurant. Serve as part of a shared meal.

Caramelised fish in young coconut juice | This is one of Luke Nguyen's favourite fish recipes from the Vietnamese part of his Mekong journey. Frying the sliced pork belly in the sugar brings a lovely depth of flavour to the dish. Young coconut juice is used for the broth adding a fresh natural sweetness. Serve as part of a shared meal.

Caramelised fish in young coconut juice

Caramelised fish in young coconut juice | This is one of Luke Nguyen's favourite fish recipes from the Vietnamese part of his Mekong journey. Frying the sliced pork belly in the sugar brings a lovely depth of flavour to the dish. Young coconut juice is used for the broth adding a fresh natural sweetness. Serve as part of a shared meal.

Tagliatelle with scallops and artichokes | Artichokes can overpower most delicate-tasting fish, but combined with scallops you’ll have the perfect marriage. This impressive seafood tagliatelle requires minimal ingredients and can be made in less than 30 minutes.

Tagliatelle with scallops and artichokes

Artichokes can overpower most delicate-tasting fish, but combined with scallops you’ll have the perfect marriage. This impressive seafood tagliatelle requires minimal ingredients and can be made in less than 30 minutes.

Zuppa di pesce al’Abruzzese | Along the Adriatic coast of Italy there are many versions of this dish. This one is my version from my region of Abruzzo. It’s not quite a soup and not cooked as a stew; we call it zuppa. Italian fish stock, called brodo, is much lighter than French. By not overworking the ingredients you get a wonderful freshness of flavour. "When I think of a coastal Italian fish dish and overlay a map of Australia, the region which best matches it for me is the…

Zuppa di pesce al’Abruzzese

Zuppa di pesce al’Abruzzese | Along the Adriatic coast of Italy there are many versions of this dish. This one is my version from my region of Abruzzo. It’s not quite a soup and not cooked as a stew; we call it zuppa. Italian fish stock, called brodo, is much lighter than French. By not overworking the ingredients you get a wonderful freshness of flavour. "When I think of a coastal Italian fish dish and overlay a map of Australia, the region which best matches it for me is the…

Prawns with tamarind sauce (goong ma kham) | Most Thai households have all the seasoning ingredients for this in their kitchen, so they just need to go to the markets and pick up some fresh prawns. The combination of palm sugar, fish sauce and tamarind puree provides the perfect balance of sweet, salty and sour that Thai cuisine strives for. You can also use the tamarind sauce to top a deep-fried whole fish, such as a snapper. The fish flesh absorbs the flavour, providing a nice balance with the…

Prawns with tamarind sauce (goong ma kham)

Prawns with tamarind sauce (goong ma kham) | Most Thai households have all the seasoning ingredients for this in their kitchen, so they just need to go to the markets and pick up some fresh prawns. The combination of palm sugar, fish sauce and tamarind puree provides the perfect balance of sweet, salty and sour that Thai cuisine strives for. You can also use the tamarind sauce to top a deep-fried whole fish, such as a snapper. The fish flesh absorbs the flavour, providing a nice balance with the…

Seafood and spring onion pancake (haemul pajeon) | Originating from the city of Busan in south-east Korea where it is eaten warm as a snack, haemul pajeon is a seafood and spring onion pancake. You can also use beef, pork and kimchi as an alternative to seafood.

Seafood and spring onion pancake (haemul pajeon)

Originating from the city of Busan in south-east Korea where it is eaten warm as a snack, haemul pajeon is a seafood and spring onion pancake. You can also use beef, pork and kimchi as an alternative to seafood.

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