This cured ocean trout is cured in a soy souce, kaffir lime, chilli and lemongrass sauce for light Southeast Asian notes. Seafood might be a Christmas classic, but we're making this one all summer long.

A fast and fresh option.

This is the perfectly light summer salad - shredded beetroot and carrot work wonders with smoke trout, while a horseradish dressing adds a tangy touch.

Spiced barramundi with tomato chilli pickle- simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced.

We loved chilled soups at dinner parties in the '70s. Their do-ahead ease still offers plenty of appeal to the entertainer. The secrets to success? Vibrant flavours, generous seasoning and thorough chilling. No one likes a tepid soup.

A simple but delicious recipe for blue mackerel, with tangy charred parsley and a tamari-cider dressing.

To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast.

French restaurant Buvette shares its recipe for a butterflied and pan-fried sand whiting with herb and almond butter.

This trout salad is a treat piled onto crusty bread slathered with cultured butter. We've marinated the fish for extra flavour, while using raspberry vinegar brightens the colour, and radishes add texture.

Montrachet's double-baked crab soufflés are superb - thankfully, they've shared the recipe so you can enjoy them at home.

Chive gougéres with cured trout and crème fraîche- combine sugar, salt, rinds, juices and herbs in a bowl. Place 2 long pieces of plastic wrap on a work surface.

At Belon Henry uses shima aji (horse mackerel), which isn't readily available in Australia; we've used kingfish here. It's a delicious, fresh substitute.

Make the most of spring produce with this quick silverbeet soup with fragrant dill. Add a smoky flavour with flaked smoked trout (though tuna would work too).

Long Chim and Nahm chef David Thompson shares his recipe for a golden Thai snapper soup with a sour and sharp tang.

Pan fry sea mullet in butter for a quick and satisfying dinner. The harissa-spiced pearl couscous will be great for lunch the next day, too.

Beans braised in a rich sauce of fennel, garlic, tomatoes and wine are a perfect accompaniment to pan-fried barramundi fillets.

In the countdown to our 50th anniversary, Gourmet Traveller heads back to where we began with this New England-style clam chowder.

These salt-cod fritters make an ideal snack with beer. For extra creaminess, cook the cod in milk instead of water.

“Fubá is basically polenta and makes for an amazing crust on the flounder, contrasting beautifully with its soft, gelatinous flesh,” says chef, Burgess.

This Ecuadorian salt cod and bean soup is typically served at Easter, and is ideal for a feast.

“Fish fingers have been on the menu from day one,” say Abrahanowicz and Milgate of Sydney's Bodega.

Embla share their recipe for rainbow trout skewers, marinated in lemon and char-grilled until crisp.

“I love to serve a raw fish dish at a family-style lunch,” says Clayton Wells. “It’s nice and fresh so you can make it as light or as rich as you like, depending on what you use to garnish it."

Cook the flounder at a low temperature so it doesn’t dry out. Trimming the fish before cooking makes it easier to dig in.

Lentils and bacon are a match made in heaven - here they combine in a warm dressing to be served over a simple roast trout.

Healthy and fast, these Asian-sauced noodles are ideal after a long day at work, served with a hearty aromatic broth.

Pairing a beautiful piece of fish with simply sautéed greens is a winning combination.

Pour the fries on top to soak up the Dashi sauce's umami punch.

Australian Gourmet Traveller recipe for smoked trout and pickled cauliflower rolls

Australian Gourmet Traveller feature recipe for Raw fish, buttermilk, ginger, rhubarb and fennel

Australian Gourmet Traveller Fast recipe for fish with tahini sauce, pomegranate and fennel

For a quick and healthy dinner, try this exotic fish dish, flavoured with jicama and cayenne pepper.

Just the right amount of spice and zest.

Fresh fish, beautifully expressed by native ingredients.

Lima-style ceviche recipe, Lady Carolina, Melbourne

Emma Knowles recipe for fast matcha rice with smoked trout, cucumber and pickled ginger.

Duncan Welgemoed recipe for smoked mulloway with apricot and beer from Africola restaurant in Adelaide.

Emma Knowles recipe for grilled salmon chops with asparagus and lemon relish.

Lisa Featherby fast recipe for jerk snapper with pineapple and lime.

Michael Bacash recipe for Lebanese-style snapper.

Emma Knowles recipe for roasted gurnard with smoky eggplant, farro and boiled lemon.

Emma Knowles recipe for cured salmon with Bloody Mary salad

Emma Knowles recipe for raw mahi mahi with green papaya, lime and chilli.

Emma Knowles recipe for hot-smoked mullet with zucchini flowers, peas and mint.

Luke Burgess recipe for raw mackerel, Lower East Side sours and caraway sour cream.

Emma Knowles recipe for fast tuna, zucchini and pea spaghetti.

Louis Tikaram from Los Angeles restaurant EP & LP shares his recipe.

Lisa Featherby recipe for bruschetta with mozzarella, zucchini, mint and lemon.

Lisa Featherby recipe for onion bialys with sugar-cured trout and green peppercorn cream.

Alice Storey party snacks recipe for devilled eggs three ways.

Leave your questions at the door: tender fish, juicy corn and crisp nori is an unlikely combination that somehow works.

Stokehouse Brisbane's recipe for Niçoise salad with albacore tuna.

Emma Knowles recipe for ocean trout in crêpes and brioche.

Emma Knowles fast recipe for seared tuna with potatoes, baby beans, frisée and olive vinaigrette.

Emma McCaskill and Scott Huggins recipe for kingfish, ponzu and radish from Magill Estate restaurant in Adelaide for Gourmet Institute.

Recipe for snapper and clams en papillote with tarragon beurre blanc from Les Bistronomes restaurant in Canberra.

Recipe for pan-fried barramundi with eggplant and miso purée.

Recipe for cucumber, radish and quinoa salad with ocean trout and yoghurt.

Recipe for charred broccolini with kingfish, miso and sesame.

Recipe for steamed barramundi, chilli black beans and pickled mustard greens by Victor Liong from Melbourne restaurant Lee Ho Fook.

Recipe for torched kingfish with kimchi mayo, charred onion and black sesame oil by Stillwater restaurant in Tasmania.

Pete Evans recipe for hot-smoked trout and egg salad.

Recipe for stingray in saffron and cumin sauce by Frank Camorra for Gourmet Institute.

Recipe for kingfish crudo, burnt ruby grapefruit, pickled fennel and anchovy by Sean McConnell from Monster in Canberra.

Fast recipe for smoked trout omelette.

This South East Asian-style curry has a tangy sour flavour from tamarind and amchur, dried green mango powder. The use of a little stock makes it quite a light curry and the flavour of the fish really shines.

Recipe for New England-style clam chowder and crackers.

Recipe for baked fish and clams by Pete Evans.

Steaming fish locks in moisture so you'll end up with perfect fillets every time. Try it next time you buy barramundi and serve it with this super flavoursome mushroom rice.

Recipe for flounder with cultured butter and lemon leaves by David Moyle from Franklin in Hobart.

Recipe for roast trout with almond sauce, rosemary and capers.

Fast Thai-style recipe for salmon salad with hot and sour dressing.

Fast recipe for pan-fried morwong with radicchio and pink grapefruit salad.

Recipe for Chinese-style chilli and tomato beer fish with fried garlic and shallot.

Fast recipe for beetroot soup with smoked trout and dill.

Recipe for kingfish ham by 10 William St chef Dan Pepperell.

Roasting fish is a foolproof way to get that just-cooked texture. And brushing it with a miso marinade beforehand guarantees maximum flavour.

Australian Gourmet Traveller recipe for whole roasted fish with potatoes by Ruth Rogers from London's River Cafe.

Australian Gourmet Traveller recipe for parsley stracci with bonito crudo, capers, rocket and lemon.

Australian Gourmet Traveller recipe for marinated sardines with garlic and lemon and grilled beans.

Australian Gourmet Traveller recipe for snapper all’acqua pazza.

Australian Gourmet Traveller fast recipe for pink snapper crudo with fennel, pomegranate and mint.

Australian Gourmet Traveller recipe for vitello tonnato by Guy Grossi.

Australian Gourmet Traveller recipe for tuna tataki from Izakaya Den in Melbourne.

Australian Gourmet Traveller recipe for romaine dinghy from Saltie, New York.

Australian Gourmet Traveller fast recipe for barbecued turmeric snapper with sambal matah.

Australian Gourmet Traveller fast recipe for kingfish and cucumber with soy-ginger dressing.

The beauty with fish is that it cooks in a flash, and in this curry it's both fast and fiery.

A brilliant interplay of textures and flavours, courtesy of the Firedoor chef.

Australian Gourmet Traveller recipe for snapper ceviche, baby fennel and blood orange.

Australian Gourmet Traveller recipe for tea-smoked ocean trout with grilled peach salad by Bluebonnet, Melbourne.

Australian Gourmet Traveller recipe for barbecued ocean trout with cucumber and labne.

Australian Gourmet Traveller fast recipe for Coorong mullet with lemon and caper sauce.

Australian Gourmet Traveller recipe for Japanese-style rice, cabbage and smoked trout salad.

Australian Gourmet Traveller recipe for bass groper with fish milk, green tomato and potato paper by Mark Best.

Australian Gourmet Traveller recipe for grilled sardines with nasturtiums and rosemary tarator by Mike McEnearney, Kitchen by Mike.

Australian Gourmet Traveller recipe for cured kingfish with seaweed.