A classic Keralan fish curry with curry leaves, chilli, pepper and turmeric simmered in coconut milk, this southern Indian dish is a staple in every household and simple to cook
Try Maunika Gowardhan's Kerala fish moilee, then discover goan fish curry, coconut fish curry or halibut with smoky masala sauce. Maunika Gowardhan says: "This is best made with fish steaks, which are held together with the help of a centre bone and ensure the fish stays intact (ask the fishmonger to do this). If you can’t get steaks, chunky fillets will work." Kerala fish moilee recipe
Seasonal mussels get an aromatic Cambodian twist in Gurdeep Loyal's latest on-trend recipe
Cambodian or Khmer cuisine is among the oldest influences from ancient Khmer cooking, Thai, Vietnamese and Chinese cuisines. Freshness and aromatic complexity are defining features – along with the balancing of salty, sweet, sour and bitter elements, with umami depth added through fermentation. Primarily a rice-based cuisine, Cambodian food is heavy with flavours of garlic, shallots, lemongrass, galangal, turmeric, makrut lime and ginger, along with prahok (fermented fish paste) and kapi (shrimp paste). Herbs like thai basil, coriander and mint are used in abundance, as is the signature spice of the cuisine – black kampot pepper (a mixture of green and black peppercorns is a good alternative). Star anise, cinnamon and cardamom also feature often, with sweet and acidic elements added through palm sugar, tamarind, lime and vinegar. This recipe for Cambodian-style mussels plays with the flavours of the region, layering them into the dish in many ways – firstly with an aromatic paste that adds fragrant depth; secondly by combining whole and ground spices for complexity with lots of obligatory peppercorns; thirdly by adding in coconut milk for richness; fourthly with fish sauce for umami savouriness; and lastly with limes for sour tang and fresh aromatic herbs for vibrant freshness. To try a taste of Cambodian food yourself, head to chef Kaneda Pen’s Mamapen at Sun & 13 Cantons in Soho, an exciting beacon of Cambodian cuisine in London. The menu includes dishes like panko pork toast with drunken master XO, sour pineapple curry and Khmer BBQ chicken with shaoxing teriyaki glaze and tuk trey koh kong. In Philadelphia, USA, Mawn is a Cambodian noodle bar that is one of the hottest restaurants in America right now, while, in San Francisco, Lunette is another exciting bastion of Cambodian cuisine. To cook Cambodian at home, check out the new cookbook My Cambodia: A Khmer Cookbook by Nite Yun. Cambodian-style aromatic mussels recipe
This rich smoked haddock, gruyère and watercress tart tart makes a lovely dish for a spring lunch – serve with a crisp green salad
Try our smoked haddock, gruyère and watercress tart, then discover gruyère and caramelised onion tart, salmon and watercress tartlets or smoked haddock and dill tart. Smoked haddock, gruyère and watercress tart recipe
64 prawn recipes for quick, flavour-packed meals
Prawns are a delicious and versatile ingredient that can be enjoyed in a multitude of ways. From curries and salads to Middle Eastern recipes, our best ever prawn collection has it all
Looking for prawn recipes? Try our top prawn dishes, from garlic prawns to prawn curry, and plenty of simple starter ideas for your next dinner party... Prawns are a great midweek meal ingredient as they only take minutes to cook. You can buy them chilled or frozen, raw or ready-cooked. Always defrost frozen prawns thoroughly to ensure safe and even cooking. Most recipes will specify shell-on or peeled but peeled are probably the most widely sold and convenient.
Hariyali (green masala) prawn and saffron pulao
A one-pot rice dish made elegant and dinner party worthy with the addition of herbs, saffron and plump pink prawns. It shares the same characteristics as a biryani but simplified for easy entertaining
Try our hariyali (green masala) prawn and saffron pulao, then discover our chicken biryani, vegan biryani, vegetable and paneer dum biryani and more Indian-style recipes. Hariyali (green masala) prawn and saffron pulao recipe
Tiger milk ceviche black rice bowl with coconut
Try Gurdeep Loyal's zesty Peruvian marinade for seafood, served with black rice for drama. Don't forget the coconut chips and jalapeños on the side.
Try our tiger milk ceviche black rice bowl with coconut, then discover mooli and pomegranate ceviche, sea bass ceviche with blood orange, aleppo pepper and pistachio or popcorn ceviche. Food and drink trends specialist Gurdeep Loyal says: "Leche de tigre (‘tiger’s milk’) is a citrus-based seafood and pickle vegetables for ceviche dishes. Lime juice and ginger are its key components, bringing zesty juice and zingy fire to the milky white elixir. "Other additions often include soy or ponzu, garlic, spices and chilli, coconut and sometimes other sharp fruits like passion fruit, pineapple or tamarillo (tree tomato). Thanks to its high acidity the marinade effectively cooks the proteins in the fish leaving it tender and very flavourful. "It’s also great as a salad dressing – some places even serve up shots of invigorating tiger’s milk as a hangover cure. At the stylish Tigermilk restaurant in London – specialising in seasonal South American cooking – pollock ceviche is served in creamy coconut leche de tigre with mango, pomegranate, red onions and coriander. At Crudo Cevicheria in Covent Garden the menu features leche de tigre seabass with sweet potato, choclo and cancha corn. "Over in New York, Peruvian fine dining restaurant Nuyores (from chef Oscar Lorenzzi) offers tuna ají amarillo leche de tigre with crispy seaweed sweet onion. And, in Paris, Selva (from chef Felipe Camargo) has a veggie take with candied celeriac, spinach tiger leche, cashews, parsley oil, crunchy quinoa, plantain chips and achiote. "Black rice – as loved by restaurants like Dimes Deli in New York – is a delicious and unexpected base for tiger’s milk ceviche. It has a rich, nutty, slightly sweet flavour and almost chewy texture, with the antioxidant anthocyanin creating its black colour. Black rice is also higher in protein than other rice, and rich in fibre." Tiger milk ceviche black rice bowl with coconut recipe
This restorative recipe using halibut fillets is perfect for the colder months – add cooked rice to the bowls for a heartier meal.
Try our halibut in a ginger and herb broth, then discover our halibut parcels with coconut cream, chilli and lime, pan-fried halibut with summer veg broth and Portuguese halibut com piri-piri. Now try more halibut recipes. Halibut in a ginger and herb broth recipe
This makes a great breakfast or brunch dish. I have used a lot of Syrian spices and aromas to give this dish our tweak and flavours
Try Imad Alarnab's sumac-cured trout with potato rosti, then check out his roasted curried cauliflower, lemon and cardamom cake, and more Syrian recipes. Sumac-cured trout with potato rosti recipe
Skin-on roasted almonds dictate the flavour in this colourful fish curry. This sauce would also work well with chicken, prawns or paneer
Try our skin-boosting almond salmon curry, then discover Caribbean fish curry, Sri Lankan fish curry or panch phoron fish curry in pineapple and coconut sauce. Skin-boosting almond salmon curry recipe
Irish potted trout with chilli, tarragon and pink peppercorns
It’s important to season the trout well otherwise it can taste bland. Always check how hot the chilli is too, as you may not need it all. Serve them with warm toasts so the butter melts and the flavours come out
Try our Irish potted trout with chilli, tarragon and pink peppercorns, then discover potted crab with coronation salad, potted shrimp and more starter recipes. Cook, preserver, baker and author Cherie Denham says: "To truly understand Irish food you need to cook in simplicity, shaped by the land and sea, and passed down through generations. It’s not about fancy techniques or elaborate dishes, it’s about honest, comforting, down-to-earth food made with care and shared with others. "I was brought up on a farm, nestled in County Tyrone in rural N Ireland. My Mummy, Aunties and Grannies cooked with what they had to hand: potatoes pulled from the garden, wild berries gathered from the hedgerows, soda bread fresh from the oven and homemade butter. The press was stocked with homemade jellies and jams made from crab apples and rosehips, damsons, blackberries and strawberries. "The flavours are clean and comforting, and the ingredients aren’t trendy, they’re traditional. Creamy dairy from grass-fed cows, tender lamb, wild Atlantic seafood and earthy root veg. I often went to the local market with mummy on a Wednesday after school if we ran out of vegetables. She’d buy a huge sack of potatoes, a bag of carrots and a few swedes or turnips, as they were called, still all with mud on them. Apples and rhubarb were very popular, and used predominantly to make tarts. Bramley apples have a Protected Geographical Indication in County Armagh, which is affectionately known as The Orchard County. "To cook here is to respect the seasons and surroundings – it’s warming the teapot before pouring the first cup, baking something sweet and welcoming for when guests are due, and always sending them home with a loaf of fresh bread, jar of jam or tin of biscuits. It’s food that brings people together, whether it’s a Sunday dinner, bowl of stew at the kitchen table or cup of tea and soda bread in your hand. Eating and drinking in Ireland is welcoming, unpretentious and full of warmth – whether it’s a pint of Guinness in the local pub or oysters by the sea, the experience is always the same, rooted in place, people and tradition." Recipes extracted from The Irish Kitchen by Cherie Denham (£30, Montgomery Press). Photographs: Andrew Montgomery. Recipes are sent by the publisher and not retested by us. Irish potted trout with chilli, tarragon and pink peppercorns recipe
Crispy plaice with Thai-style carrot salad
Serve strips of crispy seasoned plaice with a vibrant carrot and green bean salad. Finish with mint and coriander for herby freshness
Try our crispy plaice with Thai-style carrot salad, then discover plaice with warm tartare butter sauce, tamarind and coconut plaice, breaded plaice with sauce vierge or plaice with brown shrimp butter. Crispy plaice with Thai-style carrot salad recipe
Make the most of the versatility of this shellfish with our easy scallop recipes, including options for scallops in the shell, starters and impressive mains
Looking for scallop recipes? Scallops make an easy starter to serve at a dinner party, plus the shells add a pretty touch to impress your guests. As well as recipes for scallops in their shell, we have some seafood risotto ideas and much more. Next, try our clam recipes and mussels recipes, plus more seafood recipe ideas.
Verna Gao's Finnish salmon soup (Lohikeitto)
Craving a cosy one-pot? Content creator Verna Gao shares her recipe for a classic Finnish stew that's packed with tender salmon, fresh dill and nourishing veg
Want to make Finnish salmon soup? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her recipe for the classic dish from Finland with salmon, leek, potatoes and carrots. Try her recipe below, then discover more easy Scandinavian recipes and learn 10 things we love about Finnish cuisine. Read more about Verna Gao's new food travel series. Verna says, "This is my new favourite soup since coming back from Finland – I’m honestly obsessed. It’s so fresh and creamy. The salmon stays unbelievably tender as it poaches gently in the broth, and the dill and lemon just bring everything to life. An absolute must-try this soup season." Watch the video below, then find more of Verna's food and travel content over on olive's Instagram where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. Keep an eye out for her next video... View Green Video on the source website Finnish salmon soup (Lohikeitto) recipe
Made using just six ingredients, these surf-and-turf party bites would be perfect for a impressing a crowd
Try our prawn and chorizo skewers, then discover paneer tikka skewers, spiced paneer skewers, halloumi skewers, aubergine skewers. Prawn and chorizo skewers recipe
An update on the butter board trend, but here, the board becomes an edible base. Perfect for entertaining at Christmas
Try our salmon flatbread, then discover hot-smoked salmon vol-au-vents, cucumber, smoked salmon and avo stacks, hot-smoked salmon and courgette mini quiches, smoked salmon, beetroot and sorrel and more smoked salmon starter recipes. Salmon flatbread recipe
Gochujang prawn toast rice paper pancakes
Turn paper-thin Vietnamese rice paper sheets into a crispy pancake, complete with spicy sesame prawn filling
Try gochujang prawn toast rice paper pancakes, then try our bánh xèo tôm Vietnamese pancakes, bun cha with sizzling meatballs and Vietnamese chicken curry (cà ri gà bí). Rice paper sheets are paper-thin transparent wraps traditionally made from rice, tapioca and water. What’s unique about them is that they can be both supple and chewy, or shatteringly crispy, depending on how you use them. For Thuy Diem Pham (@chef_thuy_pham), chef and author of The Little Viet Kitchen and Vietnamese Made Easy, they are a staple of her cooking. “As a Vietnamese, rice paper isn’t just something I use often, it’s something I adore,” she tells me. “It’s incredibly versatile: a light, stretchy sheet that transforms into goi cuon (summer rolls), bánh cuon (steamed rice rolls), cha giò (fried spring rolls), dumplings or even crispy Vietnamese pizza on the BBQ!” When using it for rolls, Thuy has an expert trick: “Don’t use warm water to wet the paper, as it softens too fast and you lose control. Use cold water instead. The key is to understand rice paper so you can control it, know when it’s soft, when it’s still firm and when it’s perfectly elastic. When it’s hydrated just right, it’s much stronger than you’d expect. When rolling, keep it snug and airtight, and push out the air so the fillings don’t slide out mid-bite.” You could also turn this recipe into crispy rolls if you like by blooming the rice paper in water, rolling up the prawn filling into mini cigars, then deep-frying. Gochujang prawn toast rice paper pancakes recipe
This sauce freezes really well so make a double batch if you like then keep the rest for another time. It’s also great with chicken, prawns and paneer
Try our halibut with smoky masala sauce, then try halibut, purple sprouting broccoli and preserved lemon, Portuguese halibut com piri-piri, baked halibut with fennel, lemon and walnut pangrattato, or halibut with sesame soy sauce and buckwheat noodles. Halibut with smoky masala sauce recipe
Moroccan batata mchermla with prawns (potatoes, greens and prawn stew)
This warming stew, inspired by Moroccan batata mchermla, pairs prawns and greens with potatoes and preserved lemon in a spiced chermoula broth
Try this batata mchermla with prawns (potatoes, greens and prawn stew), then discover Moroccan-inspired prawn rice bowl, guinea fowl tagine and Moroccan-inspired veggie soup. This warming, lightly spiced stew is inspired by batata mchermla, a potato-based dish found in many Moroccan homes which translates to ‘potatoes in chermoula’. It’s very popular in Morocco. Here I give it a coastal twist with prawns and leafy greens for a lighter, more vibrant version that still delivers on comfort. The potatoes soak up the paprika and cumin infused chermoula-style broth, while preserved lemon adds brightness, and chard brings just the right amount of texture. It’s quick enough for a weeknight dinner but also layered with complex flavour to impress your guests. Nargisse Benkabbou was raised in Brussels in a Moroccan family. Her approach to food is a love letter to the traditions, flavours and techniques of Morocco. After working as executive chef at L’Mida in Marrakech she wrote her cookbook Casablanca: My Moroccan Food. @mymoroccanfood Moroccan batata mchermla with prawns (potatoes, greens and prawn stew) recipe
Turn fresh seabass fillets into a gluten-free midweek curry, made colourful with turmeric, red chilli and coriander
Try our Goan fish curry, then try our best Indian curry recipes, vegetarian curry recipes or our top chicken curries here. Want to know how to cook rice perfectly? Read our step-by-step guide to perfect rice. Goan fish curry recipe
Ready in 20 minutes, this creamy pasta dish is studded with juicy prawns and laced with mascarpone, soft herbs and chilli flakes
Try our creamy garlic prawn pasta, then check out our prawn linguine, sardine spaghetti, seafood spaghetti, spaghetti arrabbiata and other spaghetti recipes. Creamy garlic prawn pasta recipe
Get a boost of omega-3 with our healthy sardines on toast, smoked mackerel salad, high-protein salmon bowls and more
Looking for healthy fish recipes? Maybe you're after the best fish curry or tuna salad recipe? Check out our ideas below and then take a look at more of our favourite fish recipes, plus our healthy prawn recipes and healthy salmon recipes. Fish is a great alternative to meat and is naturally high in protein. White fish make a good low-fat option, and oily fish, such as salmon, mackerel and sardines, include important fat soluble nutrients such as vitamin D and omega 3. Including fish in your diet has also been linked to health benefits such as supporting brain health and mental health, as well as reducing the risk of heart disease or stroke. Fish is super versatile and easy to prepare, and a healthy balanced diet should include just two portions a week, one of which should be an oily fish. We've also got plenty more healthy recipes to inspire you, including these healthy chicken recipes, healthy chicken breast recipes and healthy mince recipes. Healthy fish recipes Halibut in a ginger and herb broth Try this restorative halibut broth during the colder months – add cooked rice to the bowls for a heartier meal. It's comes together in less than 30 minutes. Sardines on toast This quick recipe for sardines on toast is just as good for a quick healthy lunch as it is for a speedy snack to have with drinks. It's packed with good fats and protein, too. It's a great way to use up a tin of sardines. Sriracha salmon power bowls This vibrant, nutrient-packed recipe is rich in fibre and protein. Pair wild-caught salmon, full of omega-3 fats, with a kick of sriracha for added heat. Ready in just 20 minutes, it’s the perfect dish for a quick, energising boost. Sardine spaghetti Tinned sardines are a great source of protein, omega-3 fatty acids and essential oils. Let them shine in this quick and easy Sardinian spaghetti dish. Baked halibut with fennel, lemon and walnut pangrattato Take your healthy fish supper to the next level and top baked halibut with a golden, crunchy pangrattato. Harissa roast salmon with warm herby grains and yogurt dressing Harissa-honey salmon served on top of herby wholegrains, with a quick yogurt dressing on the side – the perfect midweek meal for two. Baked cod and butter beans Flaky, pearly-white cod is coated in a rosemary parmesan crust, then served on a sweet cherry tomato and butter bean sauce. A hearty and wholesome midweek meal. Smoked mackerel, beet and apple salad with creamy horseradish dressing Hearty, filling and rich in protein, this smoked mackerel salad with crunchy apple and vibrant beetroot would pack up to make a great lunch. Healthy cod rice one-pot Serve pieces of cod with basil and sweet tomatoes for a light, nourishing dinner. Healthy fishcakes These high-protein salmon fishcakes are full of aromatic flavours thanks to red chilli, lime and ginger. Salmon curry traybake Looking for an easy mid-week salmon recipe? This vibrant salmon dish is packed with punchy flavours and will make for a near-effortless meal to feed the family. Paprika cod and chickpea traybake Try this easy cod and chickpea traybake for a wholesome dinner. It's a great midweek option for when you're short on time but still want something healthy. Caribbean fish curry Simmer fish in this fragrant, spicy curry sauce until perfectly cooked. Serve with brown rice, if you're looking for something more filling. Chargrilled tuna with crunchy lemon bulgar salad Serve perfectly seared tuna steak with zingy lemon bulgar wheat salad for a light lunch or dinner. Spicy mango-glazed fish This quick spicy mango-glazed fish is great if you're going gluten-free. The mango salsa adds a perfect kick to this super simple, light and healthy meal. Mangetout, pea and fennel salad with smoked trout Mangetout adds great crunch to all sorts of dishes, including this delicious salad with smoked trout. Tuna and tomato salad with olives Marinated tomatoes and Kalamata olives add pops of colour to this Mediterranean-style tuna salad. Haddock and spinach rye toasts recipe Try this high-protein smoked haddock on toasted rye with wilted spinach and soft boiled eggs for a quick, healthy breakfast. Sumac salmon with spring fattoush This nourishing sumac-frilled salmon recipe packs in 10 different plant foods thanks to a vibrant, no-cook fattoush made with beetroot, cucumber, feta and plenty of fresh herbs. Soy steamed sea bream with ginger and spring onions Give your sea bream a fragrant lift with fresh ginger, soy sauce, red chilli and spring onions. This dish is best made in a steamer but is still easy to cook without one. Salmon with pesto crust An easy baked salmon recipe for a vibrant midweek meal, this is one of our healthiest salmon recipes. It takes 15 minutes in the oven and it's full of protein and low in calories. Ahi tuna poké Try our refreshing ahi poke bowl, a Hawaiian healthy dish made using fresh tuna and served with rice and chopped avocado. Green bean, broccoli and salmon salad with teriyaki dressing Try our simple salmon salad recipe with crunchy greens and a sweet teriyaki dressing, ready in just 15 minutes. Cod with tomato bean stew Make the most of seasonal cod in this quick recipe with a flavour-packed tomato bean stew for less than 400 calories. Chermoula fish Flavour sea bream or bass with a quick homemade chermoula. Wrapping fish in baking paper is a great hack, as it ensures the fish cooks well and stays moist. Smoked trout, new potato and grilled cucumber salad For something a little different, try grilling the cucumbers in this smoked trout and potato salad. Miso-glazed sea bass with ginger greens Eating healthily doesn't have to mean compromising on taste. This miso-glazed sea bass with ginger greens is quick and easy to make, yet filled with fresh and vibrant flavours. Ginger salmon with beetroot pickles Try our Scandinavian-inspired dinner of salmon with beetroot and dill pickles. You'll get plenty of good fats. Healthy fish pie Craving pie but after something nutritious? Have a go at making our healthier take on fish pie, packed with haddock, salmon, prawns and butter beans and more. Cod, kale and marinated beans For a double protein hit, serve cod with nutritious beans and speedy marinated kale. Fish curry with tomatoes and tamarind This fish curry with tomatoes and tamarind is a super easy recipe, ready in 30 minutes and packed with fantastic flavours. It's perfect for a midweek meal or weekend comfort food.
Use these little fish, fresh or tinned, in our sardine recipes – from Sardinian-style spaghetti to a Portuguese BBQ dish and a twist on Japanese katsu sando
Looking for sardine recipes? Want the best way to use tinned sardines, or hunting for ideas with fresh sardines? Try our recipes below then check out our best fish recipes and favourite healthy fish ideas. For more ideas, check out our tinned fish recipes, salmon recipes, tinned tuna recipes and trout recipes. How to prepare sardines To prepare fresh sardines, begin by scaling and gutting the fish. This is a straightforward process – remove the head and carefully twist out the backbone. Sardines should be as fresh as possible, so prepare them just before cooking. Once cleaned, they are ready to be grilled, barbecued or fried, and can be enjoyed whole or butterflied for your chosen recipe. How to serve sardines Sardines can be served both hot and cold, making them a versatile ingredient in the kitchen. They work well in a wide range of dishes, such as on toast, in salads, or as part of pasta recipes. Hot preparations include grilling, roasting, or frying, where sardines can be served straight from the pan or barbecue, often with Mediterranean accompaniments like tomatoes, olives, or fresh herbs. Cold, they are delicious in salads or simply on bread, and tinned sardines are particularly convenient for these uses. Sardines also complement flavours such as lemon, parsley, capers, and smoked paprika, and feature in dishes like sardine spaghetti, fishcakes, or as a topping for guacamole on toast. Sardine recipes Grilled sardines with tomato salad This vibrant side salad from co-owners of seafood restaurant Prawn on the Lawn features salty sardines on a bed of sweet heirloom tomatoes, crushed almonds and sherry vinegar. Sardinillas con guacamole en tostada (Guacamole on toast with silver sardines) Top toasted baguette slices with smooth guacamole, silver sardines and plenty of olive oil for a true taste of the Basque Country. Grilled Portuguese sardines Check out these sweet and peppery crispy sardines, ready in 20 minutes. These are great on a griddle but will also work on the BBQ. Serve with a big green salad and lots of crusty bread. Sardine spaghetti Tinned sardines are a great source of protein, omega-3 fatty acids and essential oils. Let them shine in this quick and easy Sardinian spaghetti dish. 10-minute sardines on toast This quick recipe for sardine toasts is a great one to pull out when friends are over for drinks, or could be made into a quick dinner by bulking it out with a salad. If you've been wondering what to do with that tin of sardines, this is it. Sardines with chermoula Sardines are an ideal vehicle for the flavours of this fresh, punchy chermoula, which is a marinade used a lot in Moroccan cooking. Sardine katsu sandwich This twist on the Japanese katsu sandwich uses breaded sardines in place of pork. The fried fish are delicious between slices of tonkatsu sauce-slathered bread with kewpie-dressed cabbage. Healthy sardines on toast Sweet shallots, plump raisins and sharp capers go perfectly with sardines in this nourishing Sicilian-style dish – pile the lot on toasted bread for a speedy, fuss-free meal for two. Sardine, roasted pepper and ciabatta salad This easy, Italian-style salad is a great way to put a tin of sardines to good use. The fish are paired with sweet roasted peppers and fennel to create a simple low-calorie meal. Roasted sardines A quick and easy way to enjoy fresh sardines. A light healthy fish dish that is ideal for entertaining, especially in summer when they’re plentiful. Sweet and sour sardines Preparing food in saor – the technique of marinating fried food in vinegar and other ingredients – was a favourite Venetian way of conserving food for long trips. Celeriac and sardine toasts This recipe is quick, easy and under 300 calories. Perfect for lunch or a midweek meal. The zingy topping of celeriac, apple, celery and lemon juice really cuts through the deliciously oily fish.
Japanese salmon, cheese and seaweed rice ball
My children love onigiri with cheese. I never had it when I was young but they’re so delicious with salmon
Try Japanese salmon, cheese and seaweed rice balls, then discover our onigiri, Japanese-style rice salad, wakame seaweed salad, mochi or one of our other Japanese recipes. Makiko Sano is a chef, teacher and five-time cookbook author. She grew up in Japan but is now based in London where she runs a restaurant, cookery workshops and teaches neuro-diverse children the art of Japanese cooking. Her new book, Rice, is published by Headline on 14 August. How to cook rice Put 300g of sushi rice in a bowl and top with cold water. Gently swirl the rice around with your fingers. Tip away some of the liquid, which will look cloudy, and add clean water. Repeat the process several times until the water runs clear. Alternatively, put the rice in a sieve and run it under the cold tap, swirling it around until the water runs clear. Soak the rice in a bowl of water for 30 mins before draining thoroughly. Tip the rice into a heavy-based pan, which will help to protect it from the heat as it cooks. Add 340ml of cold water and bring the pan to the boil over a medium (not high) heat. Once boiling, put on a tight-fitting lid and turn down the heat to low. Simmer for 12 mins, then turn off the heat. Leave the lid on and let the rice rest for an additional 10 mins to finish steaming. Remove the lid and gently fluff the rice with a flat wooden spoon to release any extra steam, then serve. Japanese salmon, cheese and seaweed rice ball recipe
This is the best-selling onigiri in Japan. I used to make this for my children’s lunch boxes all the time
Try Japanese tuna onigiri, then discover Japanese-style rice salad, wakame seaweed salad, mochi and more of our Japanese recipes. Makiko Sano is a chef, teacher and five-time cookbook author. She grew up in Japan but is now based in London where she runs a restaurant, cookery workshops and teaches neuro-diverse children the art of Japanese cooking. Her new book, Rice, is published by Headline on 14 August. How to cook rice Put 300g of sushi rice in a bowl and top with cold water. Gently swirl the rice around with your fingers. Tip away some of the liquid, which will look cloudy, and add clean water. Repeat the process several times until the water runs clear. Alternatively, put the rice in a sieve and run it under the cold tap, swirling it around until the water runs clear. Soak the rice in a bowl of water for 30 mins before draining thoroughly. Tip the rice into a heavy-based pan, which will help to protect it from the heat as it cooks. Add 340ml of cold water and bring the pan to the boil over a medium (not high) heat. Once boiling, put on a tight-fitting lid and turn down the heat to low. Simmer for 12 mins, then turn off the heat. Leave the lid on and let the rice rest for an additional 10 mins to finish steaming. Remove the lid and gently fluff the rice with a flat wooden spoon to release any extra steam, then serve. Japanese tuna onigiri recipe
Give fish finger sandwiches a quick upgrade with homemade slaw, spiced fish goujons and toasted rolls
Try our spicy fish sandwiches with harissa slaw, then discover crispy fish sandwiches with spicy tartare, homemade fish fingers, beer-battered fish tacos, tuna sandwich and haddock goujons. Spicy fish sandwiches with harissa slaw recipe