This soy-glazed barramundi with garlic oil looks and tastes impressive, but is secretly simple – perfect for summer nights.

Following up on his James Beard Award-winning cookbook “Milk Street: Tuesday Nights” in 2018, Christopher Kimball’s latest book is “Milk Street: The New Rules,” which challenges us to rethink the way ...

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, ...

I don’t doubt that the mere suggestion of microwaving fish is enough to make the hairs on the back of the internet’s collective neck stand up in culinary protest. First and foremost: This recipe doesn ...

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Steamed fish with chilli and garlic Steaming is a great way to prepare fish. Here, it's served with an aromatic sauce made with chilli, garlic, sesame seeds, oyster sauce and soy, plus spring onion ...