Fish fillet

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