Teppanyaki Salmon by Navaneetham Krishnan

Absolutely delicious with the typical Asian flavours.

Blackened Mahi Mahi by Chef Smith

Bombay Duck Fry by Paul Anderson Lumen

Bombay duck is actually dried fish...

Fried Black Pomfret (Bawal Hitam) In Soy Sauce. by Navaneetham Krishnan

Crispy fried and drenched with a fragrant salty, tangy and spicy soy sauce gravy.

Nyonya Assam Fish Curry by Navaneetham Krishnan

Spicy and tangy with home made paste.

Sinigang na Panga ng Tuna (Tuna in Tamarind Broth Soup) by ShaleeDP

Many Filipinos like sinigang. We have varieties of how-tos when cooking sinigang. This is one of them. Enjoy Tuna!

Belacan (Shrimp Paste) Fish Sambal (Gravy) by Navaneetham Krishnan

Spicy, salty, tangy and tad bit of sweetness; made with green chillies and garnished with spring onions.

Fried Stingray (Ikan Pari) With Lemongrass Spicy Sauce by Navaneetham Krishnan

Deep fried, topped with spicy sauce, garnished with coriander leaves and served with lime wedges.

Nasi Ulam (Steamed Rice with Asian Herbs) by Navaneetham Krishnan

It’s a fragrant rice dish with added variety and texture from fried fish and a little smear of sambal belacan for fiery oomph!!!!

Cedar-Plank Salmon by John Howie

grilled fish with soy celery sauce by sunil k.nayar

very easy to make, with minimum ingredients, can be make with sauce or dry.

Indian Fish Achar (Pickle) by Navaneetham Krishnan

That tangy, spicy and sweet flavors and surely rather addictive and tantalising.

Roasted Loch Cuart Salmon with Chanterelle Mushrooms by Roland Passot

Plate and serve individually or family style with my Corn Fondue and Sauce Diable.

Salmon Pulao Rice by Navaneetham Krishnan

It’s a wholemeal filling meal; salmon puloa rice paired with vegetable raita.

Grilled Mackerel In Banana Leaf And Yogurt Sauce by Navaneetham Krishnan

Absolutely tasty; nice aroma, lathered with chilli and turmeric powder and paired with yogurt-shallot-coriander dip.