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Shorshe ilish is a traditional dish that employs ilish fish as its star ingredient. Sliced ilish is slowly simmered in a thick broth consisting of ground mustard seeds and green chili peppers, as well as mustard oil and other spices such as turmeric, cumin, and red chili powder.
The variation of the dish may include the addition of milk or yogurt (doi). This hearty fish dish is usually served with steamed rice on the side.
Masgouf is a fish dish eaten all around Iraq and often referred to as the national dish of the country. The fish used to prepare masgouf is usually freshwater carp, which is butterflied, marinated, set on skewers, then grilled next to an open fire.
To give it a crispy exterior, the fish is commonly covered with salt before cooking, while the marinating step may be omitted if the fish is fresh and of good quality. Although it is eaten throughout Iraq, the dish is especially popular in cities along the river Tigris.
MOST ICONIC Masgouf
Pecel lele is a Javanese delicacy consisting of deep-fried catfish paired with sambal paste and vegetables such as cucumbers, string beans, lettuce, and cabbage. Tofu, tempeh, and steamed rice are often seen on the side, depending on regional preferences.
It is recommended to pair the dish with a glass of fresh orange juice or tea. Flavorful, inexpensive, and nutritious, it is a favorite meal of numerous Javanese people who often buy it from street stands called warung tenda, which are usually open from late in the afternoon until midnight.
MOST ICONIC Pecel lele
View moreCá kho tộ is a Vietnamese specialty made with fatty fish cuts that are braised in traditional clay pots (tộ). The dish is usually prepared with catfish (cá mèo) or snakehead (cá lóc) that is braised and caramelized in a combination of fish sauce, sugar, and coconut water, while other additions include sliced scallions, onions, or garlic.
Cá kho tộ is traditionally served with rice on the side, and it is often accompanied by a bowl of canh chua cá—the fish-based Vietnamese soup.
MOST ICONIC Cá kho tộ
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Ilish macher paturi is the national dish of Bangladesh. It is made with ilish fish that has been marinated with ground spices before it's wrapped in banana leaves and steamed or roasted. The ingredients used in the dish typically include mustard paste, chili peppers, mustard oil, and turmeric.
A little bit of the marinade is usually saved and poured over the fish after it's been cooked. The dish is traditionally accompanied by rice on the side.
Amritsari fish is a traditional fish dish and a popular street food originating from Amritsari. It’s usually made with a combination of freshwater fish, ginger-garlic paste, ajwain, red chili powder, garam masala, amchur mango powder, lemon juice, salt, gram flour, turmeric, and oil.
The fish is coated with a mixture of gram flour, spices, lemon juice, and curd. Once coated, it’s fried in hot oil until golden and crisp. Amritsari fish is then served piping hot, and it’s enjoyed on its own.
This hearty Korean soup consists of mudfish (loach), chili paste, soybean paste, and ginger, while the most common additions include various green vegetables such as mustard greens, scallions, and cabbage. In Seoul, the soup is prepared with the whole fish, but the most popular version comes from Namwon where the mudfish is typically ground.
Chueotang is praised for its health benefits and is best consumed from July throughout November when the mudfish are in season. It usually comes served with rice and traditional Korean side dishes (banchan).
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Panta ilish is a dish from Bangladesh that combines a bowl of panta bhat—cooked and soaked rice—with fried ilish fish. The combination is traditionally enjoyed in urban areas, and it has become a staple dish served on the Pahela Baishakh, a national holiday celebrating the first day of the Bengali calendar.
The fish is usually generously seasoned with turmeric, chili powder or other spices, and the dish is typically topped with fresh chili peppers, onions, and bhorta—traditional vegetable or fish mash that is usually served as a side dish.
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This popular Hangzhou dish with a sweet and sour flavor is traditionally made with cleaned grass carp that is poached or steamed with ginger, then covered with a sauce consisting of black vinegar, brown sugar, soy sauce, corn flour, water, and stock.
When served, the fish is usually topped with sesame oil and finely chopped spring onions. Some sources date West Lake vinegar fish to the Southern Song Dynasty (1127-1279), when it was supposedly prepared by a woman named Sister Song in her restaurant near the West Lake.
Karimeen pollichathu is a dish of heavily seasoned cichlid fish that's been fried, enveloped in masala (a mixture of spices and fresh ingredients), and wrapped in banana leaves to make a packet and then shortly pan-fried or grilled. The dish comes from the Indian state Kerala, which is naturally so as the main ingredient, the green chromide (or pearl sport), a type of cichlid fish, is native to the region.
The preparation starts with shortly marinating the fish in a paste of spices, such as turmeric, chili powder, pepper, salt, and lime juice, and then shallow-frying it on both sides in coconut oil. While the fish marinates and fries, masala is prepared with fresh ingredients and spices, most commonly tomatoes, onions, ginger, garlic, curry leaves, green chili peppers, turmeric, and vinegar.
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