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.

Marinated Trevally by John Allred

A good method for preserving the wonderful flavour & texture of trevally or other similar fish such as mackerel or sardines.

Sardine Varuval (Dry Style) by Navaneetham Krishnan

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

Kari Kepala Ikan Bersama Belimbing Buluh (Fish Head Curry) by Navaneetham Krishnan

A traditional Malaysian dish with a busy combination of fishy, spicy-sour flavors, accentuated by spices and curry leaves.

Garden Salmon Loaf by BearNakedBaker

Mackerel Fish Puttu (Shredded Fish Stir Fry) by Navaneetham Krishnan

The flavors are well balanced; smooth, light and delightful. Pair the dish with sambar, rasam and cabbage stir fried.

Fresh Corn Pancakes by Miriam Russell-Wadleigh

Tuna Macaroni by Deepti Naik

Herb Salmon by Emily Grace

A light and tasty salmon that my mama made for me growing up... mmm!