This soup takes less than an hour to put together, and is somehow both light and rich at the same time. It can be made a day ahead of time and simply reheated over a low heat until simmering. Serves 4 ...

The first thing one would notice is the whole batang fish hanging in the large chiller at the front of the stall – I can’t think of a better way to make a statement of freshness. It’s worth pointing ...

We love fish soup. One long-ago Passover, we suddenly wondered, “Why don’t we make matzo ball soup with fish stock instead of chicken stock?” This saffron-colored variation on a tradition has now ...

For the better part of a decade, Kek Wan Fong, 39, has been cooped up in the casual but chic seafood temple that is Naked ...

1. Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2. Add the fish and shells if using, bones and all to the pan and ...

Restaurants have go-to recipes -- ones the cook enjoys making and the guests order over and over again. At home, I turn to one-pot soups, stews and slow-cooker meals for the same reasons. I like to ...

Walk into almost any taqueria and you can get agua de tamarindo, a refreshingly tangy Mexican drink made from tamarind fruit. But tamarind is not just Mexican, and tamarindo is not just a drink.

Now that we’ve saved the fish, can we save the fishermen? The Pacific rockfish went from near ubiquity to nearly endangered, but today it is a sustainability success story. On top of that, it is ...

A month ago, I would’ve asserted that fish soup just isn’t my thing. Cardinal sin, I know; this quintessential accessory of the Office Worker Starter Pack has just never cracked the ranks of my list.

Hospital food usually gets a bad rap for being bland and subpar, but we’ve found an eatery at National University Hospital that sells more than decent nosh. Called Xin Yao, it’s a kopitiam of sorts ...