Global food category
514 traditional foods, ingredients, and local specialties connected by one appetite.
Coconut Milk Fish Stew
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514 foods match this view. Narrow them by country, type, rarity, or name.
Bissau, Guinea-Bissau
Moqueca de Peixe
Fish stew with coconut milk, tomatoes, onions, peppers, and lemon; a Portuguese-Brazilian influence adapted to Guinea-Bissau with local Atlantic fish; the coconut milk gives a rich, creamy sauce distinct from palm oil-based stews.
Atlantic Canada, Canada
Muscle from back of cod throat, traditionally battered and fried in pork fat, topped with scrunchions.
Cook Islands
Māroro
Cook Islands flying fish are caught at night with lights, grilled whole, and served with cassava and coconut cream for a simple island meal.
England, United Kingdom
Cornish Sardines is a protected collective food or drink identity with a defined regional specification.
Ecuador
An Ecuadorian coastal snack of green plantain dough stuffed with fish or peanuts, fried until golden, a street and market classic.
Ecuador
Fried corvina sea bass from the Ecuadorian coast, simple and crisp, served with rice, patacones and a tomato-onion salsa.
Costa Rica
Ceviche tico
Raw fish marinated in lime juice with onions, cilantro, and sweet peppers, served with crackers, a refreshing coastal specialty.
Barbados
The national plate: a smooth mound of cornmeal-and-okra cou-cou turned out of its bowl, with flying fish steamed in a tomato, onion and thyme gravy poured around it.
Vietnam
Cá kho tộ
Ca kho to, fish caramelised in a clay pot with fish sauce and pepper, is one of the most-cooked dishes in Vietnam.
Mekong Delta, Vietnam
Cá lóc nướng trui
Ca loc nuong trui, whole snakehead skewered on a cane and roasted upright in burning straw in the field, is a named Mekong dish and a distinctive technique.
Vietnam
Cá tai tượng chiên xù
Ca tai tuong chien xu, whole giant gourami deep-fried upright and rolled into rice paper at table, is a named Mekong restaurant dish with a memorable presentation.
Philippines
Daing na bangus, milkfish butterflied and cured in vinegar and garlic then fried, is the defining Filipino breakfast fish and is a distinct preparation from the three carried bangus records.
Western Australia, Australia
West Australian Dhufish
Western Australian fishing icon with superb eating qualities, endemic to southern WA, firm flesh with fresh smell and good size, a prized and regional Western Australian fish.
Djibouti City, Djibouti
مخبسة
White fish split lengthwise, coated with a mild red-pepper paste and roasted in a clay tandoor-style oven, served with fata and flatbread.
West Greenland, Greenland
Ammassat
Dried capelin (ammassat); a small salmonoid fish synonymous with 'fish of life' in Greenland; easily dried and eaten like chips; a high-protein snack sold in supermarkets and markets; a keystone food for Indigenous peoples; crucial to human survival in Greenland for generations.
Greenland
Uuvaq
Dried cod; a popular lunch and snack food in Greenland; cod dried in the Arctic air; eaten as a high-protein snack; sold in supermarkets and markets; a traditional preservation method suited to the Arctic climate.
Greenland
Qaleraliu Uuvaq
Savory dried halibut; a winter-dried fish; a feature of the Greenlandic tasting menu; a traditional preservation method; a high-protein snack; a staple of the Greenlandic cold buffet.
DR Congo
Ndakala
Small dried fish, nicknamed '1000 poisons'; a key ingredient in Congolese cuisine; fried in oil with chili and savored with fufu or chikwangue; mixed with vegetables and bathed in tomato sauce; added to pondu for umami depth; a preserved fish that extends the shelf life of river catch; found at every market; the fish that flavors Congolese stews.
Ecuador
Ceviche ecuatoriano
Ecuadorian ceviche of cooked shrimp or fish in a tangy tomato-lime broth with red onion, cilantro and peppers. Served cold with chifles, cancha or plantain chips.
Uganda
A named Ugandan freshwater-fish preparation served with a staple starch.
Equatorial Guinea
Bacalao
Salted and dried cod, a Spanish colonial legacy; soaked to desalinate then used in stews, soups, and with vegetables; a common ingredient in Equatoguinean kitchens.
Peru
Escabeche
Peruvian pickled fish or chicken with onions, peppers, vinegar and aji, served cold with sweet potato and corn. Tangy, colorful and served at room temperature.
Jamaica
Whole snapper or parrotfish fried crisp and doused in a hot vinegar dressing with onion, carrot and scotch bonnet cut into strips.
Guam
Fresh fish cooked in vinegar sauce; a localized homage to the Spanish escabeche; fish fried then marinated in vinegar, onions, garlic, and peppers; a traditional Chamorro dish; a feature of the fiesta table seafood section; a preservation method adapted to island ingredients.
Madeira, Portugal
Espada com banana is a Portuguese fish preparation from Madeira, cooked with olive oil, garlic, and local herbs until the seafood stays tender.
Andalusia, Spain
In Andalusia, Espetos is whole sardines on cane skewers grilled over a Málaga beach fire.
Nice, France
Estocafic is rehydrated salted cod cooked in the Niçoise manner with tomatoes, vegetables, and olive oil.
Occitanie, France
Estofinade is a southern salt-cod preparation mixed with potatoes and aromatics into a moist, savory dish.
Luxembourg Moselle, Luxembourg
River trout poached in Riesling and finished with cream, served whole with the skin on and boiled potatoes.
Niue
Faikai ika is Niuean fish cooked with coconut cream, onion, and island aromatics until the flesh flakes and the sauce turns rich.
Falkland Islands
Introduced sea trout are harvested in Falklands waters and served as local fish.
Ghana
A Ghanaian coastal fish preparation of fresh fish simmered with tomato, onion, pepper and palm oil.
Oman
فرفينا
Farfaina is a Dhofari preparation of dried fish rehydrated until tender, retaining a concentrated salty flavor from southern Oman.
Faroe Islands
Knettir
Large, boiled fish balls; previously always containing tallow; served with potatoes and possibly vegetables; a traditional Faroese dish; the fish soup knetta is cooked on knettir and vegetables; a hearty, comforting meal.
Faroe Islands
Fiskibollur
Faroese fish cakes; a traditional dish made from fresh fish; served with potatoes and possibly vegetables; a staple of the Faroese diet; a hearty, comforting meal; a feature of everyday Faroese cooking.
Faroe Islands
Ræstur Fiskur
Air-dried and fermented fish, typically Atlantic cod or saithe; fermented for two to three months in a hjallur; boiled and served with boiled potatoes, salted pilot whale blubber, or garnatálg (melted fermented sheep fat); the time-honoured Christmas Eve dish known as aftanfiskur; a TasteAtlas-listed must-try.