The batter may settle to the bottom of the bowl if left for a while. If this happens, scoop up mixture from the bottom of the bowl ensuring each fritter has some batter.

Discard any clams that are open before cooking and those that do not open up after steaming.

Please refer to laksa paste label instructions and either add more or less laksa paste based on recommended quantities on the label (we used 1 jar (220 g) to approx. 800 g liquid).

You can use either black or white sesame seeds in this recipe.

You can substitute Parmesan cheese with cheddar cheese.

Cooking time will vary, depending on thickness of tuna steaks, however tuna is best when still rare inside.

A non-stick coating develops over time while using the Rockstars® stoneware. When using the first few times, grease as described in the recipe, but after that, no additional greasing should be necessary.

John Dory are found in the warm waters around the North Island of New Zealand.

To cut parchment to fit Varoma tray: tear off a piece of parchment paper wide enough to cover Varoma tray with a ¾ inch lip, ensure side vents remain open for steam to circulate. Place Varoma tray on top of parchment and cut around to shape.

Leftover Avocado dressing can be stored in the refrigerator for up to 2 days.

Baby's serve : for a younger baby, omit salt and blend together fish and green mash, adding as much liquid (water or baby's milk) as needed to achieve desired consistency (you may need none). For an older baby, keep the blended consistency more textured or simply serve as is, cut up as needed.

You can replace the tamari with soy sauce or coconut aminos.

Check your fish for doneness after 25 minutes. Cooking time will depend on the thickness of your fillet.

Ask the fishmonger to fillet the fish for you, reserving the head, bones, tail and wings (fins). Alternatively, you can use 4 x 200 g fish fillets and steam them in the Varoma as per the recipe but you will miss out on that extra depth of flavour.

Cooking times in the Varoma may vary depending on the size and thickness of your salmon.

If hot smoked salmon is unavailable, use any cooked fish and toss to combine with reserved pasta at the end.

To make your own Vegetable stock paste, refer to the recipe on Cookidoo®.

You can use any firm white fish such as hake, pollack or corvina.

The tabbouleh makes enough for 8 serves. Portion the leftovers and refrigerate for up to 3 days, ready to ‘pimp’ with your protein of choice and extra veggies for a healthy lunch, ready to go.

Banana leaves can be substituted with baking paper. In step 5, brush each fish fillet with marinade, place each fillet on a piece of baking paper (approx. 30 cm x 40 cm), fold in the 4 sides to create a parcel then tie with butcher's string. Repeat with remaining fish fillets, then place 4 parcels in 'Ben' stoneware baking dish. Continue with recipe.

Ask your fish monger to clean and debone (and fillet, if desired) the fresh sardines for you.

Red mullet has thick bones, which can be easily removed with tweezers before cooking.

If hot smoked salmon is unavailable, use any cooked fish and toss to combine with reserved pasta at the end.