Fish fillet

Spaghetti with gourmet tuyo

Fillets of salted dried fish soaked in spicy olive oil are flaked and sauteed with cherry tomatoes, roasted garlic, onion, Thai basil and mint before cooked spaghetti is tossed in.

Cook time: 12

Servings: 4 people

Tilapia fillets and baby portobello in lemon cream sauce

Earthy mushrooms, citrusy sauce and moist fish flesh in one simple but magnificent dish.

Cook time: 15

Servings: 4 people

Chopped swordfish and shrimps are tossed with dill, basil, roasted bell peppers, chopped onion and garlic, wrapped, fried until golden and crisp, and served with Sriracha mayo. Pair them with rice for a full meal, or serve as a snack or appetizer.

Cook time: 10

Servings: 4 people

Chinese-style fish fillet with lemon sauce

Swordfish belly fillets are thinly sliced, seasoned, coated with batter, deep fried then tossed with a syrupy sauce made with fresh lemon juice, sugar, chili flakes, grated ginger, turmeric and kaffir lime leaves.

Cook time: 15

Servings: 3 people

Sweet sour fish fillets

Fish fillets are cut into cubes, seasoned, tossed in starch, deep fried and tossed in sweet sour sauce with ginger, garlic, scallions, bell pepper and fresh pineapple.

Cook time: 15

Servings: 4 people

Salmon katsu piccata

Japanese katsu meets Italian piccata in this dish of fried salmon tossed in calamansi butter sauce. Coating the fish with panko instead of flour gives it better texture and the crust soaks up the sauce better.

Cook time: 10

Servings: 4 people

Fish and chips

A British classic, battered fish fillets are deep fried until golden and served with potato chips (a.k.a. French fries). Make the batter with dark beer for richer flavor and lighter crust.

Cook time: 10

Servings: 3 people

Fish katsu

Inspired by the fried pond smelt in Izakaya Bottakuri, the bread coating of this fish katsu is mixed with aonori (dried green seaweed) which gives the dish a whiff of fresh sea breeze.

Cook time: 10

Servings: 4 people