200 fish recipes

A savory seafood stew made with fish, sea scallops and succulent shrimp.

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

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.

Ground pork seasoned with red curry paste, lemongrass, coriander seeds, and fish sauce, stuffed into casings and grilled until charred and juicy. Serve with sticky rice for a true Thai feast.

Savory poached carp simmered in a sweet-tart broth of red onion, white wine vinegar, and lemon, served hot or chilled as a traditional jelled fish with beet horseradish.

Poached cod in a fragrant saffron broth with leeks, bell pepper, and tomato. A light, low-sodium fish dinner built on a slow-simmered vegetable stock with rich golden color and delicate flavor.

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

Delicious and nutritious wraps are perfect party food especially when you have vegetarian friends or family members showing up.

Homemade Thai sweet chili sauce with rice vinegar, fish sauce, plum sauce, and serrano chilies. Sweet, tangy, and spicy dipping sauce ready in 30 minutes. Better than store-bought.

Reptile pot pie poaches alligator, snake, or iguana meat in a Thai-Indian curry sauce of coconut milk, fish sauce, turmeric, and coriander. Served over baby vegetables with fresh cilantro. Bold, unexpected, and surprisingly approachable.

A Jellie of Fyshe: a medieval-style aspic of cod, scallops, and shrimp suspended in a clear gelatin set with white wine, ginger, and vinegar. The historic seafood starter for special occasions.

Thai hot and sour seafood soup with shrimp, scallops, and shiitake mushrooms in a fragrant lemongrass and lime leaf broth. A bright, gluten-free tom yum-style soup ready in under an hour.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

Sea bass fillets braised in apple cider with tarragon, morel mushrooms, and shallots, served over an egg yolk sabayon with roasted tomatoes and apple slices.

Seeni sambol is a sweet-savory Sri Lankan onion sauce with deep-fried golden onions simmered in tamarind coconut milk with Maldive fish, cardamom, and chili. Addictive on everything from rice to bread.

Sai Grog: Thai spicy pork sausage with red curry paste, lemongrass, kaffir lime leaves, fish sauce, and coriander. Grilled until juicy and served with sticky rice.