The American dish “clams casino” is delicious but can be finicky. However,substituting fish fillets for clams makes for an incredibly simple main meal.
Tender fish,shattery batter,soft buns and don’t forget the tartare sauce. Here’s Adam Liaw’s masterclass on how to make the much-loved Aussie classic.
In its most basic form,this fish and potato stew is the national dish of Iceland,but all well-loved dishes go through thousands of variations.
Barramundi is a great fish for curries. It takes flavour well,has a nice soft texture,and is sustainable to boot.
This hearty stew is a one-pot wonder for all seasons.
Wasabi,nori (seaweed) and shichimi togarashi (Japanese seven-spice) give this one-tray a Japanese accent.
A British classic,fishcakes are simple,tasty and easy on the wallet,whether you use fresh fillets,leftovers,or a tin of fish from the cupboard.
Adam Liaw takes the fear out of frying with these Indian-inspired fritters and spiced yoghurt.
Think of this as a vibrant Mexican riff on the poke bowl,a Hawaiian dish rooted in Japan.
Julia Busuttil Nishimura shares a family recipe for a rich and comforting side dish for grilled fish.