How to cook almost any fish, plus four tasty recipes

Soft, succulent flakes sliding away with the touch of a fork – cook your catch the right way with ocadolife magazine’s easy guide.

  • Searing: a flash in the pan on a very high heat, this method mimics how you would cook a rare steak and suit a firmer fish like tuna, swordfish and scallops.
  • Poaching: salmon, trout, skate, cod – all fillets, steaks, smoked or whole fish are fair game here. Simmer in milk or water, add bay leaves, white wine and lemon zest for flavour.
  • Steaming: this is a clean, healthy way to cook small and medium whole fish and fillets. Flavour 3cm water with coriander, ginger, chilli and spring onion or bay leaf and garlic.
  • Frying: dip in flour or batter and shallow fry flat fish such as plaice, sole or tilapia. Deep fry cod and pollock to create a crisp coating.
  • Grilling: go for firm fillets such as salmon, whole mackerel and sardines. Brush with oil to stop sticking, slash the skin and turn the heat up high for the best results.
  • Baking: cook thick fillets (haddock, cod, monkfish) and whole salmon and trout with butter and herbs on a low heat for tender flesh. Wrap halibut and salmon fillets in foil.
  • Soups and Stews: use mussels and white fish such as haddock, bream, pollock, cod or coley. Make sure the cooking liquid is hot but not boiling as the small pieces cook fast.

Now you’ve gotten to grips with different cooking methods, have fun sailing the seas of global cuisine with some world food flavours. Here are three recipes we love:

Seared Scallops with Sicilian-Style Sweet Peppers

This colourful recipe looks impressive but is easy to prepare– the scallops themselves only take a couple of minutes to pan fry.

Smoked Cod and Coconut Fishcakes

Fishcakes are super-quick and easy to make: this recipe can be rustled up in under 20 minutes for a fuss-free weeknight meal.

Red Thai Fish Curry with Butternut Squash

Everyone loves a good curry, and this fragrant red Thai curry with cod makes a great alternative to your regular Friday night takeaway.

Don’t be afraid to experiment with the types of fish you use: the more you cook, the more experience you’ll gain with the different textures.

Have fun!

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