fish Recipes
96 delicious fish recipes from around the world
Saba Shioyake (Salt-Grilled Mackerel)
Saba Shioyake is a classic Japanese dish featuring mackerel fillets simply seasoned with salt and grilled until the skin is wonderfully crispy and the flesh is flaky. Traditionally enjoyed for breakfast, it's a testament to the beauty of simple, fresh ingredients.
Sabzi Polo ba Mahi (Persian Herb Rice with Fish)
A fragrant and flavorful Persian New Year (Nowruz) essential, featuring fluffy basmati rice infused with fresh green herbs, served alongside perfectly fried fish. The dish is often crowned with a golden saffron-butter drizzle.
Saengseon Jjim (Korean Braised Fish)
A comforting and flavorful Korean braised whole fish, cooked in a rich, spicy sauce with tender radish and vegetables. This dish is often served for special occasions and celebrations.
Samkeh Harra (Lebanese Spicy Baked Fish)
Samkeh Harra, a specialty from Tripoli, is a flavorful and aromatic baked fish dish featuring a spicy tahini sauce, fresh cilantro, and a delightful crunch from toasted pine nuts and walnuts. The 'harra' in the name signifies its characteristic spiciness.
Sashimi
Pristine, raw fish sliced and served simply, showcasing the purest form of Japanese cuisine. This dish emphasizes the quality and freshness of the seafood.
Shui Zhu Yu (Sichuan Boiled Fish)
Shui Zhu Yu, or Sichuan Boiled Fish, is a quintessential Sichuan dish where tender slices of fish are gently poached in a fiery, aromatic broth, then dramatically finished with a cascade of sizzling hot oil infused with dried chilies and Sichuan peppercorns. Despite its intimidating appearance, the flavor is incredibly complex and satisfying.
Siomay Bandung (Steamed Fish Dumplings with Peanut Sauce)
Siomay Bandung are delightful steamed fish dumplings, a popular Indonesian street food originating from Bandung. They are typically served with a rich peanut sauce and a drizzle of sweet soy sauce (kecap manis). This recipe focuses on creating tender fish dumplings encased in various wrappers like tofu and cabbage.
Song Shu Yu (Squirrel Fish)
A visually stunning and delicious Suzhou specialty, this dish features a whole fish expertly scored to resemble a squirrel, deep-fried to a perfect crisp, and then generously coated in a vibrant sweet and sour sauce. The unique scoring allows the fish to fan out, creating a dramatic presentation.
Tah-chin-e Mahi (Persian Saffron Rice and Fish Cake)
A beloved Caspian specialty, Tah-chin-e Mahi is a fragrant and flavorful Persian rice cake featuring a crispy, golden saffron-infused rice crust encasing tender pieces of seasoned fish. It's a delightful combination of textures and aromas.
Baja Fish Tacos
Crispy, beer-battered white fish nestled in warm corn tortillas, topped with a vibrant cabbage slaw and a smoky chipotle crema. A true taste of SoCal surf culture.
Baja-Style Fish Tacos
Authentic Baja California-style fish tacos featuring crispy beer-battered white fish nestled in warm corn tortillas, topped with a vibrant cabbage slaw, creamy crema, fresh cilantro, and a squeeze of lime. A true Ensenada street food legend.
Blackened Redfish
This iconic Cajun dish, popularized by Chef Paul Prudhomme, features redfish fillets coated in a bold spice blend and seared in an extremely hot cast-iron skillet until a dark, flavorful crust forms. The high heat and butter create a signature smoky, blackened finish.
Cazón Frito (Fried Baby Shark)
A beloved coastal specialty from Venezuela, Cazón Frito features tender baby shark fillets coated in a seasoned flour and fried to a perfect golden crisp. It's often served with rice or arepas.
Ceviche de Pescado Clásico
Classic Peruvian fish ceviche - the original and most traditional preparation. Peru's national dish, celebrated for its vibrant flavors and refreshing simplicity.
Escabeche de Pescado
A classic Peruvian dish featuring pan-fried white fish bathed in a vibrant, tangy escabeche sauce of pickled onions and ají amarillo. This dish showcases the influence of colonial heritage on Peruvian cuisine.
Mojarra Frita (Colombian Fried Whole Fish)
A classic Colombian coastal dish featuring a whole, crispy-skinned tilapia, seasoned and deep-fried to perfection. This recipe emphasizes simplicity and fresh ingredients for an authentic taste.
Moqueca Baiana (Bahian Fish Stew)
A vibrant and aromatic Bahian fish stew featuring tender fish simmered in coconut milk, bell peppers, tomatoes, and the distinctive flavor of dendê (palm oil). Traditionally cooked in a clay pot, this dish is a celebration of Brazilian coastal cuisine.
Moqueca Capixaba (Capixaba Fish Stew)
A lighter, brighter version of the classic Brazilian fish stew from Espírito Santo, this Moqueca Capixaba omits coconut milk and dendê oil, focusing on fresh fish, vegetables, and the subtle warmth of annatto oil. Traditionally cooked in a clay pot, it's a testament to the region's culinary heritage.
Pacu Assado (Grilled Pacu with Farofa Stuffing)
A traditional Pantanal specialty, this dish features a whole pacu fish, a large freshwater fish, expertly stuffed with a savory farofa (toasted cassava flour) mixture, then grilled to perfection. The result is a flaky, flavorful fish with a crispy skin and a delightful, textural stuffing.
Pescado Frito (Venezuelan Fried Fish)
A classic Venezuelan coastal dish featuring whole fish, deep-fried to a perfect golden crisp. Simple, fresh, and full of flavor.
Pescado Zarandeado
Nayarit-style grilled fish, a Pacific coast specialty. A whole butterflied fish is grilled over coals, generously coated with a vibrant achiote and chile paste marinade.
Sancocho Costeño
A hearty and flavorful Sancocho from the Caribbean coast of Colombia, featuring tender fish and the rich creaminess of coconut milk.
Sopa de Pescado (Venezuelan Fish Soup)
A light and flavorful coastal-style fish soup, brimming with tender vegetables and fresh fish. This comforting soup is a staple in Venezuelan coastal regions, perfect for a healthy and satisfying meal.
Sudado de Pescado (Peruvian Steamed Fish Stew)
A flavorful and healthy Peruvian fish stew where tender white fish is gently steamed with aromatic vegetables and a hint of ají amarillo, creating a light yet satisfying dish. The name 'Sudado' translates to 'sweated,' referring to the steaming method that cooks the ingredients in their own juices.