Steps

1. Shell and devein the prawns and set them aside
2. Prepare a prawn stock, in a pot with couple of spoons of oil, add the prawn shells and cook for a few minutes. Then add half an onion, tomatoes, carrot, celery, leeks and cook for a few minutes. Add enough hot water to cover and cook covered on low heat for 20 minutes
3. Meanwhile, peel and slice the cassava. Put the cassava in a pot and add the prawn stock and cook on medium heat for 30-40 minutes
4. In a pan saute the chopped onions, red bellpepper and green bellpepper and garlic (add the garlic towards the end)
5. Once the cassava is cooked and they're soft and ready, add to a blender (along with some of the liquid), coconut milk, salt, palm oil, corriander and blend until smooth. Season to taste and added pepper sauce to taste. Pour the blended mixture back into the pan
6. Season the prawns with salt and pepper and sear in hot pan, 1 min per side. Add them to the prawn sauce to continue cooking there for a few minutes on medium heat
7. Serve with white rice

Steps

1. Soak the dried shrimp in warm water for 15 minutes, then drain and blend them to a paste in a small food processor.
2. Peel and roughly chop the onion and garlic, then deseed and chop the chilli. Fry all of these in a deep saucepan with a shot of oil for 5 minutes until softened.
3. Blitz the bread up into breadcrumbs.
4. Tip in both nuts, the shrimp paste, coconut milk, breadcrumbs and 500ml of water. Heat to a simmer and bubble for 30 minutes.
5. Blend the sauce to a smooth but thick stew.
6. Trim the seabass to neat portions, keeping the skin on and season with salt and pepper. Pan fry in palm oil until the seabass skin is golden then turn them over and squeeze over a little lime juice.
7. Fry the prawns alongside the fish for a minute before serving with the stew and seabass. Squeeze over more lime juice, garnish with freshly picked coriander leaves, sliced red chilli and ample steaming rice beside

Steps

1. Slice the filets (at an angle) into 4-5 cm wide slices, then marinate the fish
2. In a bowl, add the fish, salt, ginger slices, cornstarch, cooking wine, mix everything and let it sit for 10 min
3. In a wide pot, add water and bring to boil, then add the fish slices (including the ginger) and let them cook for 3 min
4. Take out the fish, drain and place aside to stir fry
5. Add 3-4 tbsp of oil to a wok (or wide skillet) on medium heat. Next, add the peppercorns, fermented black bean, spicy bean paste, ginger slices and the white parts of the leeks and stir for a couple of minutes. Turn up the eat to high and add the fish slices and mix well with the other ingredients (stir for 2-3 minutes). Finally, add the green parts of the leeks and gently stir (so as not to break the fish) for another minute

Steps

1. Preheat oven to 425 and lightly grease a baking dish. Season the fish filets lightly, squeeze over the lemon juice and bake for 10 minutes.
2. Saute the leeks in a pan with a little bit of olive oil until translucent and set aside. In a baking sheet, line the asparagus, coat with olive oil, season with salt and pepper and bake until tender. Cut the baked asparagus into smaller pieces and set aside.
3. Put the potatoes in a saucepan and cover with water. Bring to a boil and then simmer until tender. Drain and mash with a splash of milk and some butter. Season with salt and black pepper and mix in the chopped spring onions (or chives)
4. In a pan, melt the butter, add flour and keep stirring. Cook for 1 -2 mins, gradually whisking in the milk. Bring to the boil, stirring to avoid any lumps. Cook for a couple of minutes until thickened. Take off the heat and add the chopped parsley, grated nutmeg, dijon, sauted leeks, and baked asparagus. Taste and season lightly with salt and black pepper (if needed).
5. In individual ramekins, place the backed fish at the bottom, cover with the prepared sauce and spoon the baked potatoes on top. Pop in the oven for 20 - 25 mins or until golden and bubbling at the edges.

Steps

1. In a pan over medium heat with a little bit of olive oil, saute the minced onions, red peppers and celery (add a pinch of salt). Cook until translucent and soft (around 5 min)
2. Toss in the capers and saute for a couple of minutes to dry them out a little bit. Then turn off the heat and let the mixture cool while you prepare the salmon
3. Take the skin off the salmon, then chop it up well and transfer to a bowl
4. Toss in the cooked vegetables, some finely minced garlic, a big spoon of mayonaise, a nice shake of cayenne, a big pinch of black pepper, salt, a little bit of panko bread crumbs, a pinch of old bay, and touch of dijon mustard and mix this thoroughly and then wrap with plastic and chill for 1-2 hours
5. After 1-2 hours take out the mixture and divide into 4 portions, shape into 4 patties and dust with panko
6. Cook the patties in a skillet over medium heat with a little bit of oil for about 3 min per side
7. Plate that up and server with a salad, a wedge of lemon and some remoulade sauce

Steps

Toss in some diced onions and sweet bell peppers into a pan with a little bit of olive oil and a generous pinch of salt and saute that on medium heat until the onions are basically translucent and that's gonna take just a couple of minutes. Cook for few minutes untile the vegies soften and then turn of the heat and let that cool down.

Remove the casing of 1 italian sausage, peel it off and break that up into a mixing bowl. Add in the onion pepper mixture, one egg, freshly chopped italian parsley, black pepper, a little pinch of smoked paprika, a little pinch of salt.

Take the tentacles of the calamari and chop until it's fairely finely minced and transfer that into the rest of the stuffing ingredients and mix it thoroughly.

Transfer the stuffing mixture into a ziplock bag, snip off the corner and pipe the stuffing into the calamari tubes. Fasten the openings of the tubes with toothpicks. When all the tubes are stuffed, cover them with a plastic wrap and put in the fridge for about an hour.

Before grilling, brush them with a little bit of olive oil and season with salt (on both sides) and place on the grill. Keep turning them, a couple of minutes on each side until they're done. You can check using a thermometer for an internal temperature of 155F or when the fat from the sausage starts bubbling out.

Steps

1. Place the brill fillets on a plate and season on both sides with salt and pepper. Heat a little olive oil in a hot pan and sauté the fish for approximately 1 minute on each side, or until they're golden brown. Remove to rest on a baking tray.
2. In a blender, thoroughly mix all the herb crust ingredients together (bread, Parmesan and parsley), season and set aside
3. To make the salsa, chop the tomatoes in half and finely slice the shallots. Add a little more olive oil into the now empty fish pan, heat and add the tomatoes and shallots. Sweat them off together and season. Pick the basil leaves, roll them together and chop before adding to the tomatoes and shallots. Cook for a further 2 -3 minutes until the tomatoes are just beginning to break down.
4. Spoon the tomato salsa lightly over the fish, spreading it out evenly over the fillets. Next take your breadcrumbs and spoon them over the tomato. Bake in the oven for 8-10 minutes until the crust is golden and the fish is cooked.
5. Place the fillets in the centre of the plates, drizzle a little olive oil and balsamic vinegar around and serve with the potatoes and shallots. Garnish the fish with an extra pinch of basil.

Steps

Slice salmon on a diagonal into four 1"–1¼"-thick fillets. Place 2 kombu sheets in a 13x9" glass baking dish or other nonreactive vessel. Lay salmon on top of kombu and top with remaining kombu so that salmon is completely covered. Lay lemon slices on top. Cover and chill at least 12 hours and up to 2 days.
Whisk mirin, miso, and soy sauce in a small bowl until smooth. Set glaze aside.
Toss jalapeño and serrano chile with a large pinch of salt on a cutting board and mash with the side of a chef’s knife until a coarse purée forms. Transfer to a small bowl. Mix in yuzu zest and juice; season yuzu kosho with salt. Set aside.
Heat broiler. Lightly coat a broilerproof baking sheet with nonstick spray. Uncover salmon and transfer to baking sheet; discard kombu and lemon. Spread reserved glaze evenly over top of salmon and broil until flesh is very dark around the edges and opaque throughout, about 4 minutes.
Top salmon with reserved yuzu kosho and serve with yuzu wedges for squeezing over.

Steps

1. Start by preheating the broiler. On the stove, heat a large skillet on high heat with a couple tablespoons of canola oil. When it starts to smoke, add the salmon. Cook on the heat until the edges start to turn opaque, then spoon on the glaze. You will only need about a couple tablespoons per piece. Once the glaze is on the salmon, immediately put under the broiler (about 7-8 inches above the salmon). Depending on the thickness of the salmon, you will only have to leave it cook for about 3-4 minutes. At this point, the glaze should be starting to caramelize and brown. When the salmon is done, take out and set aside.
2. For the asparagus, simply toss in olive oil til coated then season with kosher salt. Put on the grill on medium heat and cook for a couple minutes until lightly coloured. Take off the grill and set aside.
3. In a large mixing bowl, add the freshly steamed brown rice and slowly drizzle in the seasoning sauce. With a slicing motion, mix the rice and seasoning together until well combined. Taste and season with salt if you need to.
4. To serve, simply arrange the salmon and asparagus on the bowl of seasoned sesame rice. If you like, you can also add a fried or poached egg, some sauteed shiitake mushrooms or some diced avocado. Be creative and have fun in the kitchen!

Steps

1. In a pan on medium heat, add the coconut oil, curry leaves, onions, shredded coconut, pepper corns. Mix well till the coconut browns
2. Add the chilli powder, corriander powder and fry for a minute or so. Grind the mixture into a paste and add some water to get a sauce consistency
3. In a pan over a medium flame, add the prawns, tamarind pieces, onions and green chilis, the prepared mixture. Mix well and season with salt and cook covered for 10-15 minutes
4. Turn off the heat and serve

Steps

Marination

• Add little turmeric powder and salt to the prawns.
• Mix it and keep it aside for 20-30 minutes.

Masala paste

• In a grinding jar:add 1/2 tsp od cumin seeds, coriander seeds, whole black pepper, ginger, garlic,green chill and chopped onion.
• Add little water and grind it into thick smooth paste.

Curry preparation

• Heat a pan, add 2 tbsp of oil and let it heat.
• Fry the marinated prawns for a minute on medium flame.
• Take out the fried prawns, keep it aside for further use.
• Add 2 tbsp oil in the same/different pan and let it heat properly.
• Add bay leaves and cumin seeds, fry it for few seconds.
• Add turmeric powder and red chilli powder, mix it.
• Add the prepared masala paste, fry the masala for 3-4 minutes on low-medium flame.
• Add chopped tomato and cook it on low flame for 4-5 minutes.
• Add 1/2 glass of water, stir it and let it come to boil.
• Add fried prawns and salt to taste, mix it.
• Cover the pan and cook it on medium flame for 4-5 minutes.
• Add garam masala powder and coriander leaves, stir it.
• Turn off the flame and ready to serve.

Steps

1. Preheat the oven to 400°F.
2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.

Steps

1. Season salmon lightly with salt and pepper.
2. Drizzle olive oil and rub to coat well on both sides.
3. Place a pan on low flame and cook salmon, skin side down in it. Gently flip and cook on the other side.
4. Transfer it to a plate and slowly remove the skin. Set aside to cool.
5. Meanwhile, for pickled cucumber, in a bowl mix together white vinegar and sugar.
6. Add chili and peeled cucumber. Stir gently and pop it in refrigerator for 30 minutes.
7. In a bowl, flake salmon and add parsley, green onion, lemon zest, lemon juice, egg, capers, garlic, salt, pepper, and breadcrumbs. Gently mix to combine.
8. Roll mixture into patties, place them on a baking sheet and pop in refrigerator for 30 minutes.
9. For salad, in a pot of boiling water, add a good pinch of salt and the cook beans in it for 3-4 minutes.
10. Remove beans from boiling water and put it in ice bath to stop cooking.
11. In a large mixing bowl, add green beans, tomatoes, parsley, onion, salt, pepper, olive oil, and red wine vinegar. Mix well.
12. In a pan, heat olive oil, add salmon patties and cook until golden brown on both sides.

FINALIZING
13. Warm bread in oven, cut in half and top it with arugula followed by tomato slice, patty, and pickled cucumber. Cover it with the top slice.

Steps

1. Preheat oven to 200°C/gas 6.
2. Dust a clean surface with flour and roll out the pastry using the salmon as a guide size. Leave to rest in a cool place.
3. Place the softened butter in a large bowl. Use scissors to roughly chop in the dill and basil before grating in the lemon zest. Season with salt and pepper and mix.
4. Pat the salmon fillets dry using kitchen paper and season with salt and pepper. Spread the butter mixture over one side of the fillet and the wholegrain mustard on the other. Sandwich the two salmon fillets together, in opposite directions so that both ends are of a similar thickness.
5. Beat 1 egg to make your egg wash. Place the salmon in the centre of the pastry and brush around it with the egg wash, season with salt and pepper. Bring up the longest pastry sides, trimming as much excess away as possible, and tuck them in before folding the shorter pastry edges over to form a neat parcel. Turn the whole thing over so that the seam is sitting on the bottom, and transfer to a non-stick baking tray. Brush with egg wash over the outside. Mark the pastry using the back of a small knife to make a cross hatch. Mark again to show 4 portions. Finally season the salmon parcel with salt and pepper.
6. Bake in the oven for 25-30 minutes, or until the pastry is golden brown and crisp.
7. Meanwhile, boil the potatoes for approximately 12-15 minutes in salted water, until tender. Strain into a colander and leave to drain over the pot. Drizzle with olive oil, and chop in the extra dill and basil. Season with salt and pepper to taste.
8. Cut the broccoli into florets, and cut any larger florets in half. Cook in a pan of boiling salted water for 3 minutes, or until al dente. Drain.
9. Sauté the broccoli in a dry pan for a minute. Crush in the garlic and add to the broccoli with a drizzle of olive oil, salt and pepper and sauté for a further minute.
10. Remove the salmon from the oven and allow to cool slightly. Use a serrated knife to cut into 4 portions and serve alongside the sautéed broccoli and herbed potatoes.

Steps

Cooking the fish

1. Rub the fish all over with a cut lemon. Pat dry. Heat the oven to 400F.
2. Mash the cloves of garlic with a pinch of salt and the sliced jalapeño peppers (can do it in a mini-processor), in order to obtain a paste.  Add the chopped cilantro leaves. Pulse and when it is well mixed, divide the mixture in half, reserving one half for the sauce later.  Add the cardamom (or cinnamon) , cumin, pepper, coriander, and mix it all together. Add about 1/4 cup of lemon juice and olive oil to the mixture.
3. Spread the paste evenly inside the fish and a bit on top. If using fish fillets, just rub it onto the fillets. Cut a few lemon slices and place them on top of the fish and all around. Cover the fish with foil and bake for about 30 to 45 minutes until the fish flakes easily with a fork and is cooked.

Making the sauce

1. Take the garlic and jalapeño paste (the half that you have used  already) along with the cilantro. Heat 1/4 cup of olive oil in a skillet and add the paste, stirring. Do not let the garlic burn, so cook for only 3 minutes at the most until fragrant. Let cool.
2. Grind the walnuts until almost powdery and set aside.
3. Heat the tahini in a saucepan, adding 1/2 cup of  the lemon juice and a bit of water to obtain a smooth sauce. Add the garlic and cilantro paste.  When the sauce thickens and boils, remove from the heat.
4. Taste the sauce and add more lemon juice  or salt to your liking. Add the walnuts and stir to mix.

Final assembly 

1. Skin the fish and debone it as much as possible. Then put it back together on a serving platter.
2. Pour the sauce over the fish dabbing it with a spatula,  leaving the head intact.
3. Garnish with parsley or cilantro leaves, pomegranate seeds, toasted pine nuts or walnuts and an olive to modestly cover the eye of the fish.
4. Serve warm or at room temperature.

Steps

1. Retirez la peau des filets de saumon si besoin.
2. Râpez finement le parmesan.
3. Dans un plat, versez le ½ verre d’eau et 1 cuillère à soupe d’huile d’olive. Enfournez et préchauffez le four (thermostat 7 - 210°C).
4. Coupez très finement le chorizo et les feuilles de sauge.
5. Dans une jatte, réunissez les lamelles de chorizo, le parmesan râpé, la poudre de noisettes, la crème fraîche, le thym, la sauge et le paprika.
6. Mélangez jusqu’à obtenir une pâte assez compacte.
7. Sortez le plat du four.
8. Étalez la pâte sur les 2 côtés des filets de saumon.
9. Enfournez pour 25 min.

Steps

1. In a food processor, add all the ingredients and process into a fairly smooth paste (but not too smooth). Transfer into a bowl and pop in the fridge for a at least an hour
2. Sprinkle some panko on a wide plate, spoon equal portions of the mixture on top of that and use the bread crumbs to help is form these patties (balls if you want to deep fry)
3. Cook over medium-high heat in a frying pan with a thin layer of vegetable oil for about 2 min per side, until they're golden brown and spring back to the touch. Take them out and let them drain on a paper towl
4. Serve with a cucumber salad as well as a sweet and spicy thai chili sauce

Steps

The Marination
Mix turmeric powder and lemon juice with the fish and keep aside.

The Curry
In a wok heat coconut oil and add the black mustard seeds and let them crackle a little bit. Add the cinnamon stick, the pandan leaves, the curry leaves and stir for a few seconds. Add the onions and cook until translucent. Add the ginger garlic paste and cook a bit. Add the chopped tomatoes and stir until they break down. Add the turmeric, salt, chili powder, jafna powder, red chili and stir. Add the grated coconut and stir. Finally, add the water and the tamarind pulp. Cook for 5 minutes and add coconut milk.

Now add the marinated fish to the curry and put the lid on. Simmer for 5-7 minutes.
Serve piping hot.

Steps

1. Ground the prawns in a food processor into a fine paste. Mix with the pork paste until well-combined. 
2. Season the paste with salt, pepper, sugar, chicken stock, fish sauce and spring onion (white part)
3. To increase the stickiness, throw the paste into the bowl for 20 times. Grease hand with some vegetable oil and wrap the paste aroung the sugarcane stick, leaving one end as an handle. Repeat until finish. 
4. There are 2 options to cook: Either to deep-fry at 150°C or to grill. If you go for grilling option, steam the prawn skewers for 5 minutes to shape the form and then grill at medium level to get grill pattern.
5. Arrange the sugarcane prawn skewers on a plate wit fresh greens and garnish with scallion oil and crushed peanuts.

Steps

For the dipping sauce: Place both chilies, garlic, vinegar, water, sugar and salt in a blender and blend just until there are no more chunks. I like to use low speed to blend so I still have chili seeds seeds and chili pieces for a nicer visual.

Pour the blended chilies into a small pot and bring to a simmer, then simmer for about 3-5 minutes or until it has a consistency of a thin syrup. The sauce will thicken as it cools, so if it is too thick once it is cool, you can add more water. Set aside until ready to use.

For the fish cakes: Combine the fish, curry paste, egg yolk and sugar in a food processor. Process until fine, scraping the sides as needed. Then keep processing for a few minutes longer until the fish is firm enough that it holds its shape well when spooned (see video). If this is your first time, cook up a bit of the mixture to taste for salt and spiciness. If you want a stronger curry flavour or more spiciness, add more curry paste, keeping in mind that that also adds more saltiness. If you just want more saltiness, add a little fish sauce. 

Transfer the fish paste into a mixing bowl and add chopped long beans, Thai basil and kaffir lime leaves; stir until well combined.

(At this point you can deep fry the fish cakes like we traditionally do, or you can pan fry them as per instructions below)

Get your station ready by having a bowl of cold water and some paper towel (for your hands) by the stove.  Heat a skillet over medium heat until hot, then add just enough oil to coat the bottom of the skillet. Wet your hands and a tablespoon in the cold water, then scoop a heaping tablespoon of fish paste with the wet spoon and place in your hands. Gently pat the fish cakes to form into patties and place in a preheated skillet. Fry until browned on both sides, about 2 minutes per side. You may need to add more oil as you go. 

Steps

1. Add the shrimp stock, lemongrass, kaffir lime leaves, galangal and chilies to the pot. Bring to a boil and let it boil for 3-4 minutes until you can smell the fragrance of the herbs from the pot.
2. When the soup is done simmering, add the oyster mushrooms, and bring the soup back to a boil.
3. Once the soup comes back to a boil, add the shrimp and when the soup just starts to bubble again, turn off the heat. Let the residual heat of the soup cook the shrimp completely, another minute or so.
4. Add the lime juice, fish sauce, chili paste (if using) and sugar to your soup and stir. Taste and adjust seasoning to your liking. If you’re not using the chili paste, you may find you need to add a bit more fish sauce/sugar. But taste it first!
5. Garnish with cilantro leaves and serve with rice or turn it into a “Kuay Tiew Tom Yum” by pouring the soup over rice noodles for a pho-style meal!