This dish starts with salmon fillets coated in a mixture of panko breadcrumbs, Parmesan cheese, chopped parsley, melted ...

Fried fish with corn sauce is a common dish in Cantonese restaurants. At the inexpensive places, you’ll get fried frozen fillets with a cloying, too-thick creamed corn sauce straight out of a can.

Looking for a fresh sauce to jazz up your dishes and add a unique twist to your recipes? Provençal sauce might just be the ...

Eric Kim’s scallion-oil fish turns olive oil, alliums and white fish fillets into a simple, luscious dinner. Who isn’t ...

While they both have very distinct flavors, the flavor of the sea combined with common ingredients like salt make them worthy ...

Seasoned with Mexican spices, the fish is fried until it’s golden brown, and then topped with crunchy, fresh corn salsa studded with jalapeño. An easy sauce made with Mexican crema and smoky ...

Think of the scallion oil, called pa gireum in Korean, as both cooking medium and irresistible sauce ... half before cooking the fish for future uses beyond this simple meal: say, for frying ...

Chat Thai’s Palisa Anderson has it on cheesy toast. Anchovy’s Thi Le is making one with single-origin status. Fish sauce is used widely in Southeast Asia – but it’s more than just a proxy for salt.