Hot tastes an easy way to give new life to everyday fish
Also read Jens Linder's chronicle: The battle stands between mild and wild
Persian saffron fish with dill rice
This right from Iran, Mahi Ba Zafferanhas a wonderful yellow color and a finely tuned full taste for which I fell. I think many children should like this for the same reason as me, who likes mild but musty flavors.
Grilled mackerel with ginger and sesame
In South Korea you often get grilled or fried fish for breakfast. This is my home version easy and quick to cook and with outstanding force in taste. And it works just as well as lunch or dinner.
Chili fish as in sichuan
In Sichuan, in eastern China, a wonderful method is used to cook fish. You end by pouring boiling oil over spices that top the dish. This is my rationalized everyday version of such a soup stew.
Fish curry from Sri Lanka
This right is made in three steps. First, the fish is marinated. Then a lot of ingredients are cooked together into a loose sauce. Then the fish is put in. Quite simple, that is, to get this pot saturated with aromas of spices, lemongrass and coconut milk.
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