A sizzling drizzle of soy sauce, sesame oil and rice wine infuses the fish and wakes up the garnishes, releasing their aroma.

If you're afraid steaming will result in a tasteless flounder, think again. This method yields a tender, flaky fish with a ...

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, ...

A small sheet pan with sides can be used instead of a 10-by-8-inch baking dish. Sole, snapper, mahi mahi or flounder can be used instead of tilapia. Sesame oil can be used instead of toasted sesame ...

Fish and chips make for tasty takeout, but not if you get to your destination and the fish batter, fries, or both, have gone ...

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

Gear-obsessed editors choose every product we review. We may earn commission if you buy from a link. Why Trust Us? Whether you’re looking for a lighter way to prepare flaky, herb-infused fish or ...