Sardine Varuval (Dry Style) by Navaneetham Krishnan

Simply simple. Yet crazily yum with rice,tosai or toast

Sardine Rendang by Navaneetham Krishnan

Immersed with the intoxicating aroma of coconut and all the fragrant herbs.

Bean Sprouts And Salted Fish Stir-Fried by Navaneetham Krishnan

Simple and no-nonsense dish, simply good with just a plate of rice.

Fried Kembung (Mackerel) With Assam Sauce by Navaneetham Krishnan

Spicy-sweet-sour and aromatic sauce/dip.

spring rolls Spanish style. by Aherrera

Instant Tom Yam Noodle Soup by Navaneetham Krishnan

Spicy and tangy tom yam flavors but reached out with instant noodles in a simplified style.

Fish Batter by Micheline

This homemade batter is light and fluffy and perfect to coat your favourite fish fillets. Tastes like the crispy fish usually found in good fish and chips restaurants. The secret ingredient in this batter is the vinegar, added just before you are ready to coat the fish fillets.

Spicy Tuna With Potatoes by Navaneetham Krishnan

It's an anytime trick in the kitchen; savory with fragrant textures playing on the tongue.

Bacon Wrapped Trout by Robyn Savoie

The salt and smoke from the bacon gives this delicate white fish all the seasoning it needs.

Kinilaw na Dilis (Anchovie Ceviche) by ShaleeDP

A very common appetizer by many Filipinos local or abroad. This is a very old recipe shared over the years.

Thai Style Fish by Navaneetham Krishnan

Citrusy spicy fragrant sauce over deep fried fish

TUNA CASSEROLE by cortney kelly

i think this is a really healthy recipe. i hope anyone likes it.

Amritsari Fish- A popular street food of Punjab by Sonali Pradhan

Amritsari Fish, a delicacy originated from Amritsar, Punjab is also a popular street food sold in the streets corner of Amritsar. This is an easy fried fish dish cooked in minutes with the readily available ingredients from your kitchen. Serve this as an appetizer for your cocktail party or side dish for your main course. I prepared…

Murrel Fish Curry by Paul Anderson Lumen

Indian food recipes.. Fish Curry!

Tasty Steamed Teochew Pomfret In Foil by Blackswan

To make a good dish of Pomfret, the fish has to be as fresh as possible. Mum also said it’s important to get White Pomfret, the more expensive one. I’ve also been repeatedly reminded that a decent Teochew would never serve Black Pomfret to any distinguished guests :)