Recipes | I've Been Cooking

Ikan Asin Cocos

Ikan Asin Cocos is a bold Indonesian-style salted fish simmered in fragrant coconut milk with chilies, aromatics, and a touch of palm sugar, served with steamed rice and fresh cucumber. Creamy, spicy, and deeply savory with bright citrus notes from lime and kaffir leaves.

🇨🇨 Cocos (Keeling) Islands$$

Heard and McDonald Toothfish Chowder

A rich, creamy seafood chowder starring buttery toothfish, smoky bacon, and tender potatoes, brightened with sweet corn, herbs, and a splash of white wine. Cozy, luxurious, and perfect for cold-weather comfort.

🇭🇲 Heard and McDonald Islands$$$

Niue Coconut Fish

A bright, island-style citrus-cured fish bathed in silky coconut cream with crunchy vegetables and chili heat—cool, refreshing, and deeply aromatic.

🇳🇺 Niue$$

Shchupak u soli

Shchupak u soli is a Ukrainian salt-crusted pike: aromatic herbs and lemon perfume a tender, moist fish baked inside a coarse-salt and egg-white crust. Served with a tangy horseradish–sour cream and rye bread for a rustic, festive main.

🇧🇾 Belarus$$

Caspian Zander Fritters

Crispy, herb-studded Caspian zander fritters seasoned with lemon, coriander, and smoked paprika, fried in sunflower oil and served with a tangy yogurt–mayo–caper sauce. Fresh dill, cilantro, and scallions brighten the delicate fish, while lavash and lemon wedges round out the plate.

🇰🇿 Kazakhstan$$

Pimentade de Poisson

A vibrant West/Central African-style spicy tomato-pepper fish stew simmered with aromatics, palm oil, and herbs, served with fluffy rice and sweet fried plantains.

🇬🇫 French Guiana$$

Maboké de Poisson

Maboké de Poisson is a Central African banana-leaf steamed fish dish featuring tilapia infused with tomatoes, onion, garlic, ginger, hot pepper, and palm oil—brightened with lemon and fresh herbs for a fragrant, spicy main course.

🇨🇫 Central African Republic$$

Roast Breadfruit and Fried Jackfish

A Jamaican staple: smoky roast breadfruit served with crisp, well-seasoned fried jackfish. The fish is marinated with lime, garlic, scallion, thyme, and scotch bonnet, then lightly dredged in a flour–cornmeal mix and fried golden. Finished with a touch of butter on the breadfruit and a peppery vinegar splash.

🇻🇨 Saint Vincent and the Grenadines$$

Anguillian Crayfish

A bright, spicy Anguillian-style crayfish in garlicky lime-butter with thyme, scallion, and a whisper of Scotch bonnet and allspice. Quick to cook, big on Caribbean aroma, and perfect for a special seafood main.

🇦🇮 Anguilla$$$

Jesheed

Jesheed is a traditional Gulf (Omani/Emirati) dish of delicately shredded baby shark (or white fish) simmered with warm spices, dried black lime, and aromatics, then served alongside fragrant basmati rice. Rich, aromatic, and comforting with a bright citrusy finish.

🇦🇪 United Arab Emirates$$

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