Crispy-fried pomfret is a Southeast Asian specialty. Works really well with bluegills, porgies, pompano and similar fish.
Barbecued trout with a Japanese twist: A soy marinade and a dusting of togarashi spice mix.
Traditional Hawaiian poke made with bonito, but any sort of tuna will work fine.
Catfish, simmered, traditionally in a clay pot, in a sweet-spicy-savory sauce and served over rice.
A recipe for Chinese salt and pepper fish, using halibut. Really any fish fish works, but the key is really good black pepper.
Char siu is basically Chinese barbecue, usually done with pork. It’s sweet, spicy and so damn good you owe it to yourself to master this recipe.
Barbecued doves are awesome: smoky, slow and low. I use a Korean BBQ sauce here, but any sauce will do.
A Vietnamese style smoked fish salad recipe that uses any flaked smoked fish, served with sweet and hot peppers, tomatoes and cilantro.