Seafood Dishes

Vietnam

Pa pỉnh tộp is a traditional dish originating from the Thai ethnic minority group in the northwest of Vietnam. The dish consists of freshwater mountain fish that's grilled until soft. The fish eat leaves, crustaceans, and moss, and as a result their flesh is lean and with a unique flavor. It's best to use carp for pa pỉnh tộp, although any fish can be used. Before the grilling process, the fish is cut and stuffed with ingredients such as garlic, ginger, chili, herbs such as dill, coriander, and green onions, and mak khen &ndash; a rare type of pepper from Vietnam's northwestern forests. The fish is then folded in half and grilled over charcoal until golden brown. The dish is usually served with sticky rice on the side. During local festivities, pa pỉnh tộp is a staple offering to ancestors, and it's also often gifted between relatives.

Pa pỉnh tộp

Papricaș de pește is a traditional paprikash made with fish. It usually consists of cooked boneless fish that is cut into pieces, and then stewed with garlic, chopped onions, sweet paprika, tomatoes or tomato paste, white wine, seasonings, and some broth. Fish paprikash is typically consumed hot, with chopped parsley sprinkled on top. Typical accompaniments to this dish include traditional Romanian polenta, potatoes, or crusty bread.

Papricaș de pește

Costa Rica

Pargo relleno is a traditional fish dish that's popular in Cuba and Costa Rica. It consists of a stuffed red snapper. The fish is seasoned with salt, pepper, lemon juice, and garlic. It's covered with onions and rings of green pepper, and then it's marinated for a couple of hours. The stuffing is made with shrimps, lobster meat, ham, and onions. The snapper is stuffed, then cooked in the oven, and during the cooking, it's frequently brushed with oil or butter. Due to the size of the fish and the rich stuffing, pargo relleno is usually prepared for larger groups of people.

Pargo relleno

This hearty and spicy seafood soup whose flavors and ingredients are uniquely Peruvian originated in the fishing communities of Peru; it is what the fishermen would enjoy after a long day at sea, and it is now a popular dish all along the coast. Parihuela recipes traditionally use firm-fleshed white fish as the main ingredient, such as the center cut of a cod or sea bass, crabs, and a variety of other fresh seafood, while the signature flavor comes from aj&iacute; panca, a Peruvian chili pepper variety which lends an amazing floral bouquet to the dish, even when used dried. Other seasonings include cumin, ginger, cilantro, and lime juice, making parihuela particularly invigorating.

Parihuela

Croatia

Pastrva u kukuruznom bra&scaron;nu is a traditional freshwater fish dish originating from Croatia. Although there are a few versions, the dish is usually made with a combination of trout, sunflower oil, cornflour, salt, lemon juice, and parsley. The fish is washed, cleaned, dried, seasoned with salt, and drizzled with lemon juice, both inside and outside. The trout is then dredged in cornflour and fried in sunflower oil in a pan. Once fully cooked, the dish is garnished with chopped parsley and served with lemon wedges on the side. It&rsquo;s recommended to serve the fish with potato salad as an accompaniment.

Pastrva u kukuruznom brašnu

Peru

Patarashca is a traditional fish dish originating from the Peruvian jungle. The dish consists of freshwater fish that's stuffed and grilled. The ingredients include whole fish, onions, hot chili peppers, sacha culantro, oil, garlic, cumin, salt, and pepper. The fish is cleaned, then stuffed with the combination of sacha culantro, onions, garlic, oil, hot peppers, and cumin. Once stuffed, it's wrapped in bijao leaves and placed on the grill to cook until done. Once done, patarashca is traditionally served with roasted plantains or boiled cassava on the side.

Patarashca

United States

Pecan-crusted fish is a traditional dish of the American South. It's sometimes made with a combination of mayonnaise, crushed pecans, honey, and white fish fillets. The fish is dipped into the mixture of mayonnaise and honey, and it's then coated with crushed pecans. Finally, the dish is baked until the fish becomes flaky. It's important not to overcook the fish because it will become very dry. The dish can also be prepared with a standard mix of butter, Creole seasoning, and garlic for the fish coating. Pecan-crusted fish is often served with a variety of side dishes and garnishes such as baked potatoes, lemon wedges, tartar sauce, yellow rice, or fresh salad.

Pecan-Crusted Fish

Pepes ikan is a dish that is made by wrapping a whole fish, or occasionally pieces of fish, in banana leaves. The fish is generously coated in a spice paste that typically includes ingredients such as turmeric, candlenuts or macadamia, tomatoes, shrimp paste, palm sugar, lemon basil, tamarind, lemongrass, and chili peppers. It is then neatly wrapped in banana leaves, and the parcels can be steamed or grilled. The fish is served in the leaf, and it is typically accompanied by lime or lemon wedges on the side. Variations of ikan pepes are found throughout East Timor and Indonesia, but the most popular variety is ikan pepes mas, made with carp.

Pepes ikan

Peppered shrimps is a popular Jamaican street food item consisting of shrimps with a spicy kick and tons of flavor. They are usually cooked in a skillet with garlic, hot pepper, butter, and thyme, absorbing all of the flavors in the process. In Jamaica, peppered shrimps are often sold to hungry travelers along the roadways by women who have the snacks prepared in little plastic bags.

Peppered Shrimps

Pepre watra is a traditional soup originating from Suriname. The soup is usually made with a combination of white fish, onions, tomatoes, celery, bouillon cubes, salt, black pepper, and Madame Jeannette hot peppers. The ingredients are simply placed in a pot filled with water and simmered until the fish soup is done. This light and spicy soup is traditionally served over rice and it's especially popular during hot summer evenings. Pepre watra is often served with homemade cassava bread on the side.

Pepre watra

Perkelt od soma is a traditional delicacy from the Croatian region of Slavonija and Baranja, which is heavily influenced by Hungarian cuisine. This variation of the Hungarian p&ouml;rk&ouml;lt stew is made with sliced catfish and a combination of onions, garlic, ground red paprika (both mild and hot varieties), and bacon. After the stew has been cooked, it is traditionally served accompanied by homemade noodles mixed with cheese and bacon bits. Along with fi&scaron; paprika&scaron; and čobanac, this flavorful stew is a staple at numerous restaurants in Baranya County.

Perkelt od soma

Norway

Persetorsk is a traditional fish dish originating from Bergen. The dish is usually made with a combination of cod, sugar, salt, dill, bacon, and a sauce consisting of shallots, green peas, cr&egrave;me fra&icirc;che, vinegar, and dill. The cod is pressed for a long time in a solution of sugar and salt, and the fish is then cut into pieces and fried in bacon fat until the skin becomes crispy. The fried pieces of cod are served on a plate and the sauce is poured over it. The dish is traditionally served with munavoi, a mixture of hard-boiled eggs and butter.

Persetorsk

Pescado a la chorrillana is a traditional seafood dish that originates from Lima. The main ingredient of this dish is fish, typically a white-fleshed fish like corvina or sole. The fish fillet is seasoned and then fried until it's golden and crispy on the outside while remaining tender inside. The distinctive feature of this dish is the flavorful sauce that accompanies the fried fish. This sauce is made from a combination of onions, tomatoes, garlic, aji peppers, and various seasonings. The ingredients are saut&eacute;ed together until they meld into a rich and slightly spicy mixture. The dish offers a mix of textures, from the crispiness of the fried fish to the softness of the saut&eacute;ed onions and tomatoes. The sauce provides a kick from the aji peppers, balanced by the sweetness of the onions and the acidity of the tomatoes.

Pescado a la chorrillana

Pescado a lo macho is a beloved fish dish in the coastal areas of northern Peru that features a lightly fried fillet of white-fleshed fish, such as sole or sea bass, in a thick sauce. The name translates to "fish macho-style", and rather than suggesting anything about traditional gender roles, it denotes the robustness and hearty nature of the sauce that accompanies the fish. The robust sauce is made with a variety of seafood like shrimp, squid, mussels, and octopus and is usually seasoned with aji peppers, garlic, onions, tomatoes, and sometimes a splash of white wine or pisco. The combined flavors create a rich, aromatic, and slightly spicy dish. It is commonly served with white rice on the side, which helps to soak up the creamy sauce.

Pescado a lo macho

Pescado con tres salsas is a traditional dish hailing from Equatorial Guinea. As the name suggests, the dish consists of fish that's served with three traditional sauces: spinach sauce, avocado sauce, and peanut sauce. The fish used for the dish is usually mackerel, tuna, swai, baramundi, swordfish, or kingfish, while other ingredients include garlic, lime juice, coconut or palm oil, and hot peppers. Firm fish fillets are usually seasoned with salt and pepper and marinated in lime juice, garlic, and chili peppers. It is then grilled until fully cooked, arranged on a plate, and served with the three sauces.

Pescado con tres salsas

Spain

Due to the abundance of fish in the waters around the Canary Islands, fish specialties have always been a prominent feature of the islands&rsquo; cuisine, with dried fish (called pescado seco in Spanish) being one of them. The fish are prepared according to age-old traditional methods of preserving fish that have been handed down through generations and allowed the fish to keep well for long periods in the pre-refrigeration era. Pescado seco is typically made by cleaning, cutting, salting, and then drying the fish outside in the sun and wind, and it usually includes two traditional fish specialties, namely the jareas and the tollos. The first one typically uses smaller fish such as parrotfish or wreckfish, which are cut open, salted, and then allowed to dry in the sun for about four days, during which the fish acquire a distinctive, rich flavor and firm flesh. Typical of Fuerteventura and Lanzarote, the jareas are often roasted. The latter specialty, on the other hand, is made by salting and drying strips of a dogfish or shark, which are then usually cooked and served in a sauce. Dried fish specialties are a staple item at numerous restaurants and are also commonly prepared at home, and they are often accompanied by a type of sauce called mojo.

Pescado seco

Mexico

Pescado zarandeado is a signature dish of the Mexican Nayarit region. It is a simple meal made by cooking local fish (preferably red snapper) over mangrove wood charcoal, which gives off a distinctive smoke that permeates the lightly salted fish. Today, some cooks like to add spices and hot chilis to the dish instead of using only salt, which accentuates the natural flavors of fish. The name of the dish is derived from the word zaranda, referring to the name of the grill used in the preparation of fish.

Pescado zarandeado

Pesce alla pizzaiola is a traditional fish dish originating from Italy. Although there are a few variations, the dish is usually made with a combination of fillets of fish such as sole, cod, or hake along with oregano, olive oil, parsley, garlic, and cherry tomatoes. The fillets are arranged in a baking pan over parchment paper, seasoned with salt, then drizzled with olive oil. The parsley, garlic, and oregano are added to the pan, and the dish is then baked in an oven for about half an hour. If desired, add capers, anchovies, breadcrumbs, toasted pine nuts, or black olives to further enrich the flavors.

Pesce alla pizzaiola

Italy

Pesce spada alla siciliana is a traditional dish originating from Sicily. It consists of a swordfish fillet topped with a sauce of olives, tomatoes, and capers. The full list of ingredients includes capers, olives, cherry tomatoes, swordfish steaks, garlic, celery, vinegar, pine nuts, and olive oil. Everything except the fish is saut&eacute;ed in olive oil, then topped with water. The swordfish is added after most of the liquids have evaporated, and it's then cooked in the same pan. Before serving, the fish is topped with the tangy sauce.

Pesce spada alla siciliana

Pesci in carpione is a popular fish dish prepared throughout Northern Italy, especially in the area around Lake Como and Lake Garda - it can also be found in the Italian-speaking parts of Switzerland, such as Ticino. In carpione is a method of preparing fish and vegetables (used since the Middle Ages) where their freshness is extended by marinating them in vinegar and spices. The fish is covered in flour, deep-fried in olive oil flavored with sage, rosemary, and salt, then dried from excess oil and covered with a boiling mixture of finely chopped parsley, garlic, and white vinegar or wine. The tender lake fish pairs perfectly with the acidity of vinegar and flavors of the herbs, resulting in a refreshing dish that tastes the best a few days after the preparation, when the fish soaks up all the flavors from the marinade.