How to make beer batter
Battering fish is less trouble than you might think. Adam Liaw shows you how to create a crispy light batter and an indulgent crab tartare sauce to go with it.
Freezing the flour for beer batter keeps it cold and dry, inhibiting gluten and keeping the batter crisp and light.
This fresh Chilean salsa is all you need to turn a few salmon fillets into a show-stopping barbecue dish. And if you haven't fired up the barbie, it's great in a frying pan, too.
A traditional amok is steamed in a banana leaf basket, which can at times test your basket-making abilities more than your cooking. This version gives you all the flavour of banana-leaf cooking without the mess. It's great with steamed rice.
The biggest problem most of us face with steamed whole fish is trying to find a steamer big enough. Never fear, because it's very easy to do it in the oven.
Mushrooms and fish are an underrated combination but it's one that's perfect for autumn. Fish cook very quickly so for stuffed fish it's very important to make sure the stuffing is cooked first.