The document provides various spicy fish recipes that pair well with basmati or jasmine rice, emphasizing the importance of using the right spices and herbs depending on the type of fish. It highlights specific cuisines such as Korean, Szechuan, Cajun, and Creole, detailing unique ingredients and preparation methods. A particular recipe for bass and red mullet croustillants is included, outlining steps for perfect cooking and presentation.

1. Spicy Fish Recipes
What could be the perfect dish to go with a cup of steamed basmati or fragrant
jasmine rice? A fish prepared steamed or baked and smothered with savory sauces
spiced up with curry paste, red chilli and crushed garlic.
For those who want a different take on their regular dish why not resort to spice to
add heat either to the fish directly by means of a rub or on the sauce the dish is served
with. Use aromatic herbs with pronounced strong flavored fish as the two will
complement each other. For delicately flavored fish, lighter spices or herbs should be
used so you don't overpower the taste of the main ingredient.
Some mild to moderately flavored fish like large tuna and salmon are rich sources of
omega 3 fatty acids. These are available whole or in big slabs for institutional buyers
or pre cut loins and steaks for home consumption.
Add a savory kick of herbs like fennel and chives to a simple seafood soup. Asian
cuisine has a lot of dishes of this kind. In Korea, maeuntang sauce gives a distinctly hot
quality to dishes. The sauce is made from gochujang (Korean chilli pepper paste),
gochugaru (chilli powder), garlic, onion, grated ginger, cooking wine and light soy
sauce.
In Szechuan cuisine, peppercorns and dried chilli peppers are dominantly used in a lot
of dishes. Create a hot and savory Szechuan soup with fillets combined with aromatic
spices, hot bean sauce, ginger and chili flakes. Fish cakes served with a fragrant sweet
spicybasil dip is a popular appetizer in Thai restaurants. This simple dish is crisp on the
outside with a breadcrumb coating and moist inside, delectably spiced with kaffir lime
leaves, chilli powder, ground cumin, coriander, fresh red chilli, coconut milk and
shrimp paste.
Cajun and Creole cooking methods can also be applied to seafood for a dry but equally
sumptuous dish. Considered to be an hot way to prepare food, Cajun cuisine
originated from a mix of French, Canadian, African and Native American influences. It
soulfully uses cayenne peppers, giving the dish a reddish color. Creole cuisine, made
famous by New Orleans settlers, uses less cayenne pepper and more tomatoes, herbs
and garlic resulting in rich and bold sauces without really biting your tongue.
Aside from splashing lemon, lime juice or vinegar, spicing up ingredients can mask the
fishiness of the entire dish. Remember that the longer a dish sits in the refrigerator, it
tends to become even spicier.

2. Bass and red mullet croustillants with
potatoes
This recipe is extremely simple. The secret lies in the cooking. Special attention must
be paid to the red mullet, which cannot endure the slightest overcooking. The same
advice applies to the vegetables, each of which must be cooked differently.
Attractively arrange the fillets and grilled vegetables on a hot serving platter on which
you have sprinkled the garnish.
Servings: 4
Preparation time & cooking: 20 minutes
Recommended Wine: DomaineLeccia
Ingredients:
2 red mullet fillets (0.66 lbs. each), 2 bass fillets (0.66 to 0.88 lbs. each), 4 large
potatoes (Charlotte), 3 1/2 tablespoons butter for the croustillants), 4 tomatoes, 5 ½
tablespoons butter (for the tomato emulsion), salt, pepper, salt flour, 4 small pieces of
chervil
Preparation Instructions:
Preparing the croustillants: Grate the potatoes. Place a thin layer of potatoes in a
circle on a non-stick plate. Cover the croustillants with 3 ½ tablespoons melted butter.
Season. Cook at 180 degrees for 10 minutes. Preparing the fresh tomato emulsion:
Mix the tomatoes and strain the pulp. Boil the pulp in a copper saucepan. Add 5 ½
tablespoons butter. Beat with an electric mixer. Season. Keep the sauce warm. Sear
the fish fillets in a hot pan with olive oil. Dish presentation: Place a red mullet fillet in
the middle of the serving dish. Put a potato croustillant on top of this. Do the same
with the bass. Cover one fillet with the fresh tomato emulsion.