A Greek-style ceviche, courtesy of Greca's Jonathan Barthelmess.

Curing fish is easier than you think.

Fact: fried-shallot butter makes everything taste better.

Nothing beats a classic battered fish burger. Don't forget the tartare sauce.

This modern take on the classic Vietnamese street-food dish will be ready in a flash.

Throw this whole fish, done Vietnamese-style, on the barbie.

With shellfish and mildly salty samphire, this dish tastes like the seaside.

Throw an ... oyster on the barbie? Don't knock it 'til you try it.

Dan Hong shares his recipe for a stunning main course of crab stir-fried with Chinese flavours such as ginger, spring onion and XO sauce.

Embrace the best of the season in this bright dish that partners ruby-red blood orange with flaked trout, mint and the crunch of fennel.