Pan-frying fish to crispy perfection requires the right technique and a few key steps. First, choose a firm, fresh fillet ...

The meat is flaky and soft, its delicate flavor given a kick from a classic XO sauce of garlic, chilis and dried ... fresh seafood. Three days a week, a truck heads out from the Boston Fish ...

Always pat your filets dry with a paper towel before coating ... But as long as you start off with fresh fish instead of frozen, you're already well on your way to a crispy and satisfying dish.

When buying fresh fish there are a few pointers to look for. With whole fish the eyes should be bright and clear, not sunken or dry. Inside the gills should be vivid pink or red, not a dull brown.

It's hard to beat fish when it's at its freshest, but you don't need to catch it yourself to get it. There are a number of companies that do the hard work for you and then deliver your fish right ...

Fresh fish easily goes bad so an old way of preserving fish was to dry it under the sun and turn it into shutki. In Bangladesh, dried fish are produced between October and April and the lion's ...

Ikan bilis are small, salted dried fish with an intense flavour. Kaffir lime leaves are double leaves – you need three pairs for this recipe. If you can’t find fresh curry leaves, leave them ...

Dried scallops (conpoy) are expensive, but a little goes a long way. Buy the largest ones you're willing to pay for - the small ones are much tougher. Fish paste is sold by Chinese fresh seafood ...