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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Shrimp are stir-fried without deep-frying in a glossy chili seasoning of chili flakes, ketchup, vinegar, and starch syrup, with onion and sweet corn. The sauce is sweet, tangy, and hot in quick succession.
A rice bowl layered with soft scrambled egg and canned chili tuna, topped with perilla ribbons and seaweed flakes. Sesame oil and mayonnaise tie the spicy tuna to the warm rice.
Crisp fried wonton cups filled with white and brown crab meat dressed in a Singapore-style chilli sauce, served with mashed avocado, crispy shallots, coriander and red chilli.
Lightly cured salmon grilled with a chilli honey glaze, served with pickled nectarine and radicchio salad, cucumber salad and horseradish crème fraîche.
Pan-seared white fish pieces in a syrupy chilli lime sauce with sriracha, brown sugar, garlic and ginger. It is served over rice with coriander, sliced red chilli, lime wedges and steamed Asian greens.
Modern Asian, Thai-ishMains18 minServes 2350 kcalDairy-freeEgg-free
Cornstarch-dusted lobster tail pieces fried until bright red, simmered briefly in an oyster-sauce broth with ginger and scallion, and poured over noodles.
A quick rice soup in a broth infused with garlic, ginger, soy, cooking wine and sesame oil, with white fish pieces and choy sum cooked in it. Green onion, crispy fried shallots, crunchy fried noodles and chilli oil finish the bowls.
A whole sea bass, branzino or snapper steamed with ginger and scallion, sauced with warm seasoned soy, then finished with oil heated to 375°F poured sizzling over the aromatics and cilantro.
Bowls of cilantro lime rice topped with chipotle-marinated seared salmon cubes and a mango, avocado, jalapeno and red onion salsa, with beans, corn and cotija.
Seasoned sushi rice scattered with miso-baked salmon, pickled mushrooms and lotus root, omelette ribbons and nori. A celebratory Japanese rice bowl with sweet, sour and savoury notes in every bite.
Peruvian mussels steamed with garlic and salt, chilled in their half shells and topped with a raw salsa of plum tomato, habanero, red onion, lime and cilantro. A one-hand cocktail snack, bright and fiery.
Big chunks of radish and chives seasoned with chili flakes, salted shrimp and anchovy fish sauce over a glutinous rice paste, then left to ferment until the juices run.
Cod marinated in a punchy cilantro, ginger and fish sauce blend, roasted over charred cabbage wedges and finished with a mint and cilantro salad. A quick sheet-pan dinner with lime at the table.
A flexible cioppino recipe with shrimp, clams, and more simmered in a rich tomato-wine broth. Make the base ahead and serve with bright gremolata toasts.
Salmon fillets marinate for two hours in orange and lemon juice with ginger and citrus zest, then cook gently with honeyed scallions. Plain pilaf rice, toasted before simmering, carries the citrus pan sauce.
Main Courses1 hr 20 minServes 4Gluten-freeEgg-free
Seared sea scallops served over small pasta tossed in a lemon and fennel butter sauce made with lemon slices, lemon juice, fish sauce and pasta cooking water.
Main course25 min4 servings100 kcalEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Clams steam open in wine with tomato paste and paprika, joined by butter beans and parsley, ladled over aioli-slathered toast with crispy ham scattered on top.
This recipe features the most basic preparation of the French classic and suggests that at least four of the following Mediterranean fish must be included: scorpionfish, mullet gurnard, crayfish, monkfish, weever, white scorpion, and eel. Optional ingredients include clams, mussels, John Dory, slipper lobster, and shrimps. The stew is flavored with saffron, Provençal herbs, and orange zest.
Classic Bouillabaisse (French Seafood Stew) With Rouille is a dish built around shrimp. It takes 1 hour 30 minutes in total and makes 6–8 servings. It pairs well with garlic bread and rice.
Chopped romaine tossed in a mayonnaise and egg yolk Caesar dressing with lemon, garlic, anchovy paste, Dijon and Parmesan, finished with more shaved Parmesan on top.
Red tuna soaked briefly in salt water, mixed with tomato, cucumber and onion, then lime juice and coconut milk — poisson cru served slightly chilled with a bowl of rice.
A Low Country style boil of shrimp, smoked sausage, corn and new potatoes simmered in order in a spiced lemon broth, served with lemon-butter and cocktail sauce.
Main course45 min10–12 servings57 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal