Seafood Dishes

Petinga frita is a traditional dish of small sardines, known as "petingas," that have been fried until crispy. The preparation typically involves coating the sardines in corn flour or flour and seasoning them with salt before frying them in hot oil. The result is a crunchy and flavorful snack or appetizer, often enjoyed with a squeeze of lemon and a side of salad or boiled potatoes. Petinga frita is popular in Portuguese coastal regions, reflecting the country's rich seafood culinary heritage.

Petinga frita

Thailand

Phuket-style crab curry is a traditional curry originating from Thailand as a specialty of Phuket. The curry is usually yellow, sometimes red, and it's made with a combination of red or yellow curry paste, large chunks of cooked crab meat, coconut milk, shrimp paste, fish sauce, and sugar. The ingredients are simmered over low heat until the curry develops a thick consistency. Once done, Phuket-style crab curry is traditionally served with vermicelli rice noodles.

Phuket-Style Crab Curry

Picante de conchas is a traditional spicy stew originating from Peru. It's usually made with a combination of scallops, onions, garlic, hot peppers, potatoes, tomatoes, vegetable stock, coriander, parmesan cheese, parsley, salt, and pepper. The onions, garlic, and hot peppers are saut&eacute;ed until fragrant and then mixed with the grated tomatoes. The mixture is cooked until the tomato softens and it's then covered with the stock. The peas, scallops, and coriander are added to the pot and the stew is simmered over medium heat until the scallops are fully cooked. The stew is seasoned with salt and pepper, and the cheese and milk are stirred in near the end of cooking. Picante de conchas is garnished with parsley and served with white rice on the side.

Picante de conchas

Picante de langostinos is a traditional stew originating from Peru. It's usually made with a combination of shrimp, evaporated milk, bread, garlic, onions, hot peppers, tomatoes, pisco, stock, oregano, walnuts, salt, and pepper. The hot peppers, garlic, and onions are saut&eacute;ed until soft, and then mixed with grated tomatoes, pisco, oregano, and blended bread sliced that have been soaked in evaporated milk. The mixture is cooked over medium heat until creamy and it's then covered with vegetable stock. The shrimps and ground walnuts are added to the pot and the dish is cooked for a few more minutes. Once done, the stew is seasoned with salt and pepper and ladled over potato slices and hard-boiled eggs in large shallow bowls.

Picante de langostinos

Picante de mariscos is a traditional dish originating from the coastal regions. This spicy stir-fry is usually prepared with a combination of garlic, oil, potatoes, onions, white wine, hot chili peppers, cumin ,parsley, and seafood such as squid, mussels, clams, and shrimp. The washed and chopped seafood is cooked with the vegetables and white wine until the sauce thickens. Once done, this seafood stir-fry is traditionally served with boiled potatoes topped with chopped parsley. If desired, the dish can be enriched with the addition of hard-boiled eggs, pecans or walnuts, and tomatoes.

Picante de mariscos

Croatia

Pijana hobotnica is a Croatian dish originating from the island of Korčula. The dish is made with a combination of octopus, garlic, onions, parsley, bay leaves, white wine, salt, pepper, and olive oil. The octopus is boiled in salted water with parsley, onions, garlic, bay leaves, peppercorns, and white wine. Once softened and fully cooked, the octopus is seasoned with extra-virgin olive oil and served while still warm. The name of the dish means drunk octopus, referring to the fact that it's cooked in white wine.

Pijana hobotnica

Pijani &scaron;aran (lit. drunken carp) is an unusually named, traditional dish of the Croatian region of Slavonia and Baranya. The gutted, cleaned carp is traditionally salted and stuffed with numerous garlic cloves, then baked in an oven with flavorings such as lemon juice, wine, oil, and rosemary. The dish is typically garnished with lemon slices and parsley, while baked potatoes are often used as an accompaniment to this delicious and healthy meal. Although drunken carp is not a common restaurant staple outside of the region, it is quite easy to prepare the dish at home.

Pijani šaran

Philippines

Pinangat is a popular Filipino stew that is prepared in two main versions. The sour version is prepared with fish, bilimbi, tamarind, and vinegar, while the Bicol region version is prepared with coconut milk, taro leaves, hot chili peppers, and fish (sardines, catfish, or tuna). Bicol region is abundant with taro leaves, so it is unsurprising that taro is a key ingredient in many Bicolano delicacies. Pinangat is served with a variety of toppings, and is usually ladled over rice. Cooking the dish is an easy process that only requires combining all of the ingredients and cooking them together, which is one of the main reasons for its popularity. The name laing is a Manila term for Bicol's pinangat, and the Manila version traditionally uses pork and spices.

Pinangat

Australia

Pineapple and fish balls is a New Caledonian delicacy filled with layers of tropical flavors. The dish is prepared by forming fish meat into small balls that are fried and combined with pawpaw, pineapple, onion, cabbage leaves, and various spices. This dish is typically served hot with cooked taro, breadfruit, or rice.

Pineapple and Fish Balls

Ping pa is a Lao style of grilled fish, seasoned with local spices and served with another regional favorite, sticky rice. The fish of choice is typically red snapper (or other white-fleshed fish), sprinkled with salt and stuffed with a mix of lemongrass, kaffir lime leaves, garlic, shallots, galangal, fish sauce, and lime juice. The dish is one of the local delicacies, omnipresent in all food markets and eateries in the capital of Vientiane. For added spiciness, jeow (chili dipping sauce) is often served on the side.

Ping pa

Pixxispad mixwi is a traditional fish dish originating from Malta. The dish consists of marinated and grilled swordfish fillets. The fillets are usually marinated in a mixture of onions, garlic, oil, mint, lemon juice, oregano, thyme, and paprika. Once marinated, the fillets are grilled on both sides until they become golden and fully cooked. During the grilling process, the fish is basted with the marinade. Once prepared, the swordfish fillets are garnished with sage and green bell peppers, then served while still hot.

Pixxispad mixwi

Pla duk phat phet is a Thai fish specialty made with pieces of deep-fried catfish that are stir-fried in a spicy Thai red curry sauce. Apart from fresh Thai red curry paste (nam phrik kaeng phet daeng), the sauce typically contains ingredients such as kaffir lime leaves, chili peppers, garlic, krachai (Chinese ginger), water or chicken stock, and (optionally) lemongrass or galangal. Fish sauce, oyster sauce, and palm sugar are added to the dish to enhance its flavor, while some versions call for the addition of coconut milk to the sauce. Crispy catfish pieces immersed in a flavor-packed curry sauce are often topped with fried Thai basil leaves and thin crunchy strips of red bell peppers, and are usually accompanied by sticky rice or steamed jasmine rice on the side.

Pla duk phat phet

Pla neung manao is a traditional fish dish originating from Central Thailand. The dish is usually made with a combination of fish (typically barramundi), lemongrass, lime juice, garlic, fish stock, palm sugar, fish sauce, hot peppers, and coriander. The fish is scored, stuffed with lemongrass, and steamed until fully cooked. Other ingredients are cooked into a sauce, and the sauce is then simply poured over the steamed fish while being careful that most of the hot peppers and garlic remain on top of the fish. Pla neung manao is typically served with steamed white rice on the side. This classic dish can easily be found in Thai restaurants.

Pla neung manao

Pla sam rot is a traditional fish dish originating from Thailand. The dish is usually made with fish such as sea bass, tilapia, or snapper. The three-part sauce is made with a mixture of tamarind (sour), palm sugar (sweet), fish sauce (salty), and additional ingredients such as garlic, coriander, hot peppers, shallots, Thai basil, and oil. The fish is fried in oil and the sauce is then spooned over the fish. Pla sam rot is traditionally served on a platter as a shared meal, with steamed jasmine rice on the side.

Pla sam rot

Plateau de fruits de mer, which translates to a plate of fruits of the sea, is a traditional dish that consists of various kinds of seafood served on a platter, usually over crushed ice. Typical seafood used in this dish includes a variety of shellfish such as shrimps, mussels, lobsters, crabs, clams, and oysters that can either be cooked or raw. Traditionally, the seafood is consumed chilled, and it is typically placed on a large serving platter that is covered with crushed ice and (optionally) seaweed to keep the food&rsquo;s temperature low. Lemon wedges and various sauces, such as mignonette sauce, mustard sauce, and cocktail sauce usually accompany this seafood platter.

Plateau de fruits de mer

Pla thot, meaning deep-fried fish or pan-fried fish in Thai, is a fish specialty that is made by frying fish to crispy perfection, both inside and out. The fish is often fried in its entirety with head, fins, bones, skin, and tail intact, but it can also be cut into chunks before the frying process. Common fish used in this type of preparation include catfish, mackerel, snapper, white perch, rock cod, and grouper, and some smaller fish such as anchovies, smelts, and sand dabs. Although the frying typically takes some time in order to achieve the desired crispiness, the fish comes out devoid of the assumed greasiness and with a nice crunchiness to it. Crispy-fried fish specialties abound in Thai cuisine, and they are often added to various curries and soups. Pla thot is available at Thai markets, rice-curry-shops, and numerous restaurants in the country, and it is often accompanied by rice, green mango salad, or a variety of chili-based dipping sauces on the side.

Pla thot

Pla thot khamin or deep-fried turmeric fish is a fish delicacy hailing from the south of Thailand. The dish is typically made with whole, cleaned fish, seasoned with salt, and then thoroughly rubbed with a chunky mixture of fresh turmeric and garlic before it is deep-fried in hot oil until golden brown. Thai people usually prepare the marinating turmeric-garlic paste by pounding the ingredients with a mortar and pestle. In Thailand, threadfin bream is mostly used for this dish due to its suitable small size and firm flesh, but any firm-fleshed fish can be used, such as tilapia or mackerel. Crispy, soft, and fragrant, the fish is usually finished off with crispy bits of garlic and turmeric on top and served with steamed jasmine rice on the side. Apart from southern Thailand, this fish specialty is also commonly served at southern Thai restaurants in Bangkok.

Pla thot khamin

Norway

Plukkfisk is a traditional fish dish originating from Norway and it's especially popular in coastal settlements of Western Norway. The dish consists of potatoes, pieces of fish, and onions cooked in a bechamel sauce. Cod is traditionally used, but some people like to use pollock instead. There are many variations on the dish, but it's usually made with a combination of cod, potatoes, onions, leeks, chives, butter, salt, white pepper, bacon slices, and bechamel sauce (butter, flour, milk, nutmeg, salt, and pepper). Once done, plukkfisk is often topped with crispy bacon, and the dish is served with a flatbread on the side. Before serving, plukkfisk is typically garnished with chopped chives and pickled leeks.

Plukkfisk

France

P&ocirc;chouse is a traditional freshwater fish stew originating from the French region of Burgundy. Fish such as eel, sea bass, pike, and tench is poached in Aligot&eacute;, a white wine from the region. Garlic, bacon, thyme, and bay leaves are commonly used as flavorings. The dish is usually served with a creamy sauce consisting of butter and flour. P&ocirc;chouse is sometimes referred to as the bouillabaisse of Burgundy, although it can sometimes be found in other parts of France.

Pôchouse

The intricately named point and kill is a traditional soup that's served in most restaurants and bars. It's made with a combination of catfish, pepper soup spices, onions, utazi leaves, fish seasoning, ground crayfish, seasoning cubes, paprika, salt, and ground pepper. The soup is usually prepared in a small pot &ndash; the catfish comes first, followed by salt, seasonings, crayfish, pepper, and water. Once done, the soup is usually served as it is or as a side dish. It can be accompanied by boiled plantains, potatoes, or yams. The name of the soup refers to the process of pointing out the exact live catfish a customer wants in the restaurant (they usually swim around in big tanks), and the cooks then kill the fish and make pepper soup out of it.