fish

I’d tried lobster and fish pho at Vietnamese restaurants in the United States and was surprised (and somewhat aghast) that they simply cooked the seafood in beef pho broth. The lesson learned from those experiences was this: seafood pairs well with pho spices.

Spoon the hot foaming butter over the fillets until the inside of the fish begins to flake, the exterior has turned evenly golden, and the butter has browned.

Freshwater fish with butter, pine nuts, tangerine peel and capers.

Serve with instructions for squeezing the chunks of softened lemon over the fish. 

Andy Ricker is an expert in Thai cuisine. He owns restaurants in Portland, Ore., and New York under the Pok Pok umbrella. In this installment of The Key 3, he shares with Lynne Rossetto Kasper his recipe for steamed fish, as well as his techniques for perfect jasmine rice and boiled eggs.
Mark Bittman says buy whole, frozen shrimp.
As an ancient denizen of the deep, octopus has long been mysterious. Handled correctly, it develops a lovely flavor.