Barramundi is a favorite in our house, we have it so many different ways.

This is a classical Szechuan dish. My secret ingredient is homemade lactofermented mustard green. Snapper is best to cook after marination for 30 mins.

Fresh water bass is such a delicacy. Any heavy sauce or complicated cooking will easily overwhelming its tender and sweet flesh. Fillet is not recommended as well for this type of fish unless you have to do so, because steaming with its bones will preserve its original unity without sacrificing its subtle yet rich flavor.

Super cheap and sinfully tasty recipe. The cost of the main ingredients only SGD0.70.

Rolling a thin fresh fish filet around a pickle spear, secured with a toothpick, preserved in spiced vinegar, cured in the jar, ready for a delicious lunch with home baked bread after pickling. Improperly Fermented fish is a source of botulism in Alaska. Here is the safe method: keep in fridge, use in less than two weeks.

I cooked these in a pressure cooker until they were tender to the bones so that my fish-loving daughter could eat them. Since vinegar softens the bones, I used black vinegar. Adding umeboshi got rid of their fishy smell.To prep the fish, all you need to do is gut and rinse them. After that, just put everything in the pressure cooker and cook -- it's very easy. For 4 servings. Recipe by Satomiwa

Salted fish with tomatoes 🍅