1 whole fish (trout, sea bass, etc.), roughly 1½ pounds, descaled and cleaned 1 bunch scallions, green parts cut into 3-inch pieces, white parts finely chopped 1 bunch cilantro, roughly chopped 1 ...

Add Yahoo as a preferred source to see more of our stories on Google. I am not sure where I tasted this classic dish for the first time. It might have been on my early trips to Asia in the 1970s. I ...

I eat fish often enough to know exactly where to go to get the freshest (if you don't have a dependable vendor, try your neighborhood farmers' market) and how much everything costs. It also means that ...

Four chefs show how fish can become elegant, rich, crisp, delicate, and deeply personal through different cooking styles and ...

Steamed Soy and Ginger Fish is a light and flavorful dish made with tender fish fillet, fresh ginger, and savory soy sauce.

Using a sharp knife, make 2-3 diagonal slits on both sides of each fish, piercing the skin so it separates. Set aside on a tray. In a small bowl, stir together fish sauce, soy sauce, oyster sauce, ...

There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries, the road was used to carry fresh mackerel roughly 50 miles south ...

Add Yahoo as a preferred source to see more of our stories on Google. Battered fish and chips on black table with garnish - AnyaWhy/Shutterstock There are plenty of ways to prepare a tasty fish recipe ...

In this dish from Annisa chef Anita Lo, the head and tail of fish are symbolic of beginning and end of the year. Put the fish in a shallow, heatproof dish. Season lightly with salt and pepper inside ...

Dr. Jessica B. Harris is an award-winning culinary historian, cookbook author and journalist who specializes in the food and foodways of the African diaspora. With this column, "My Culinary Compass," ...