Herb fish parcels
Ingredients :
400 gram packet pre-cooked baby potatoes, halved2 large (300g) zucchini, quartered lengthways1 medium (200g) red capsicum, sliced thickly1 tablespoon olive oilsalt and freshly ground black pepper4 blue eye fillets (or skinless boneless thick fish fillets)1 medium (140g) lemon, sliced thinly1 tablespoon finely chopped fresh chives2 teaspoon finely chopped fresh dill1 teaspoon finely grated lemon rind40 gram butter, choppedchives and dill for serving, extra
Grilled Saba
Ingredients :
2 Whole Skin-On Saba Fish Fillets, Skin On1 Daikon (turnip), Peeled, OptionalLemon (to Garnish)Sea Salt, to taste
Seared Snapper with Nettle Sauce
Ingredients :
1⁄3 cup grapeseed oil3 cloves garlic, thinly sliced2 shallots, thinly sliced6 cups picked nettles or spinach leaves (about 12 oz.)1⁄2 cup chicken stock3 tbsp. fresh lemon juice, plus 1 lemon quarteredKosher salt and freshly ground black pepper, to taste1⁄4 cup canola oil4 (6-oz.) boneless, skin-on, fillets red snapper, halved crosswise
Olive Oil-Poached Tuna
Ingredients :
2 (10 ounce) thick-cut ahi tuna steaks2 cloves garlic, bruised6 sprigs fresh thyme1 pinch red pepper flakes, or to taste2 cups olive oil, or as neededsea salt to taste
Cook the Book: Spaghetti with Sardinian Bottarga
Ingredients :
16 ounces spaghetti8 ounces bottarga3 lemons2 dried chiles7 tablespoons extra-virgin olive oil
Soy-Marinated Tuna Rice Bowl (Maguro no zuke Donburi)
Ingredients :
4 (3-oz.) pieces sashimi-grade yellowfin or bluefin tuna1⁄4 cup soy sauce2 tbsp. sake2 tsp. mirin4 cups cooked sushi riceThinly sliced pickled ginger, for garnishFinely chopped nori (seaweed), for garnish (optional)Thinly sliced shiso leaves, for garnish (optional)Thinly sliced cooked omelette, for garnish (optional)Wasabi paste, for serving
Japanese-Style Wolf Fish Fillets
Ingredients :
2 Carrots1 yellow Bell pepper2 ounces Snow pea7 ounces Napa cabbage1 medium-sized Onion1 piece fresh Ginger root (about 20 grams)1 red Chile pepper½ Lime1 teaspoon Sesame oil1 tablespoon Mirin (or dry sherry)1 tablespoon Soy sauce1 teaspoon Honey2 Wolf fish fillets (each about 160 grams)Salt2 tablespoons unhulled Sesame seeds2 tablespoons Vegetable oil
Anglo-Indian Coconut Clam Stew Recipe
Ingredients :
1 pound fresh littleneck clams1 tablespoon vegetable oil5 green chillis slit lenthwise1 large onion chopped fine1/2 inch piece of ginger chopped fine8-10 curry leaves1/2 teaspoon ground turmeric2 teaspoon freshly ground black pepper1/2 cup coconut milk1 tomato chopped fine3 tablespoons grated fresh coconut fleshKosher salt1 teaspoon vinegar or lime juiceHearty white bread or rice for serving