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 the spring rolls with rice for a full meal, or serve as a snack or appetizer.

Cook time: 10

Servings: 4 people

Baked fish with lemon and dill

The French call it fish en papillote — fish (or fillets) wrapped in parchment paper and baked. In this recipe, slices of lemon and sprigs of fresh dill join the fish inside the parcels. Result? Moist fish that burst with citrusy goodness.

Cook time: 15

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, coated 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

Japanese-style soy honey fish fillets

Sweet, tangy and salty with a dash of umami. The addition of shiitake, broccoli and quail eggs gives the dish contrasting colors and textures.

Cook time: 15

Servings: 4 people

Cantonese-style fried fish fillets with corn sauce

A Cantonese dish especially popular in Hong Kong, the dish consists crisp batter-coated fish fillets smothered with corn sauce made with beaten egg. Serve with rice for a full meal.

Cook time: 15

Servings: 4 people

Milkfish (bangus) belly and moringa (malunggay) miso soup

Fatty milkfish belly is cut into small cubes and combined with freshly stripped moringa leaves in this Filipinized miso soup. Chunky enough to be served with rice as a main course.

Cook time: 10

Servings: 4 people