fish & seafood

A salmon fillet brushed with a sweet mustard glaze and cooked on a soaked cedar plank, which gently steams the fish and gives it a mild, smoky, slightly sweet flavor. This is a classic of the Pacific Northwest, where salmon has been cooked on cedar for centuries.

Chunks of river fish wrapped in banana leaves with palm oil and fiery pili-pili sauce, then grilled over glowing embers until the leaves char and the fish steams in its own juices. This leaf-parcel method is found across the Congo basin, where it is known as liboké or maboké.

Salt cod, white fish, shrimp, sardines, and crab simmered in a creamy peanut sauce and served with rice or fufu. Known as moambe (also mwambe, mwamba, or muamba), this Central African sauce is better known as the base of a chicken stew regarded as a national dish in the Democratic Republic of the Congo, Angola, and Gabon. This version uses fish and shellfish instead.

An American classic from the days when oysters were cheap and everywhere. Soft bread, butter, celery and herbs, folded through with shucked oysters and their briny liquor, then baked until the top goes crisp. It tastes luxurious now, which is the opposite of how it started.

Plump prawns, tender squid, and delicate white fish get a quick sear until lightly golden, then meet a lush tangle of baby bok choy and choy sum. Green onions, garlic, and fresh ginger perfume the whole thing, while a savory splash of soy, oyster, and mild chili sauce brings it all together. It's a bright, fresh celebration of the sea and the garden, popular across coastal Asia and easy to bring to your own table.