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. 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. 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

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

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

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.