Midye tava
Fry mussels on a stick to make the delicious Turkish street cuisine known as midye tava, which can also be served as an appetizer or a snack. This dish is also known as “mussels on a stick.” After being coated with batter and then cooked in a large metal cauldron, the mussels emerge from the cooking process crisp and tasty. The hot oil is placed in the middle of the cauldron, which has a rim that is rather broad so that mussels may be piled on it and also so that any extra oil can drain off of it.
The dish is typically sold by street sellers, particularly in areas of Istanbul that are located along the water, thus the wide rim has an additional crucial purpose: it maintains a warm temperature for the mussels, which are served in the dish. When they are ready to be served, the mussels simply require a pinch of salt and a side of tarator sauce, which is a tangy sauce that may be used for dipping.
Moqueca capixaba
The classic Brazilian dish known as moqueca capixaba comes from the state of Espirito Santo in the country of Brazil. Fish, lime juice, coriander, and a variety of vegetables including onions, tomatoes, and garlic are used in its preparation, while annatto is used to give the dish its vibrant colour. The stew is traditionally prepared in a panela de barro, which is a type of clay pot. The seafood should only be stacked with the other ingredients, and then the heat should be cranked up so that the stew can simmer on its own.
For an extra kick, chilli peppers are sometimes included in certain recipes. Rice or a creamy manioc porridge called piro is generally provided on the side of moqueca capixaba when it is served.
Amêijoas à Bulhão Pato
This straightforward Portuguese dish, which incorporates clams and a savoury sauce made with olive oil, garlic, lemon juice, and fresh cilantro, was given its name after the poet Raimundo António de Bulho Pato, who lived in the 19th century. The traditional way to have Bulho Pato clams is as an appetiser, and they are frequently accompanied by bread on the side of the plate.
Midye dolma
Popular in Turkey, midye dolma is a type of street food that consists of mussels that have been filled with a fragrant mixture of rice, herbs, nuts, and spices such as raisins, pine nuts, saffron, black pepper, cinnamon, red pepper flakes, parsley, and dill. Midye dolma is typically sold in street markets. To eat a midye dolma, first the top shell needs to be broken in a careful manner, and then a substantial amount of lemon juice needs to be squeezed over the filling.
After that, the loose shell is generally used as a spoon to scoop out the stuffing and swallow it.
Fish Head Curry
A traditional dish from Singapore, fish head curry is made with fish heads, coconut cream, tomatoes, and a variety of spices and seasonings including curry leaves, garlic, chile, coriander, cumin, turmeric, pepper, and tamarind. The dish was conceptualised in the 1970s as a means to make use of fish heads that had been discarded.
Today, it is typically eaten alongside bread or rice, and a single pot of fish head curry that is simmering can easily provide enough food for several people.
Filetes de polvo
The Portuguese meal is known as “filets de polvo” consists of octopus tentacles that have been battered and deep-fried. After being boiled until it is tender, the octopus is typically seasoned with pepper and lemon juice before being served. After being dipped in eggwash and breadcrumbs, the tentacles are fried in oil until they reach a hue similar to golden brown.
This mouthwatering dish is referred to as filetes de polvo com arroz do mesmo when it is served with rice on the side instead of being served as a side dish.
Arroz marinero
Rice and various types of shellfish are the primary elements that go into the preparation of arroz marinero, a classic dish that has its roots in Spain. The primary ingredients are frequently blended with sautéed vegetables such as onions, peppers, tomatoes, and garlic, and the resulting mixture is typically cooked in water or stock (seafood or fish stock), with a variety of spices and seasonings being added throughout the cooking process.
As is the case with a great number of other Spanish recipes, this one has also made its way into the traditional cuisines of the Spanish colonies with the introduction of rice. Nowadays, countries in South America such as Peru, Ecuador, and Colombia are commonly linked with this dish. Rice is a culinary specialty in several nations of Latin America and Spain, and each of these regions has its own unique take on this dish. There are many different varieties of the dish.
Cod Fish and Chips
The classic British dish known as “fish and chips” is comprised of fish fillets that have been freshly fried and thinly sliced potatoes that have also been fried. After being coated in a batter made of eggs, flour, and milk, the fish is deep-fried in oil, lard, or beef drippings, depending on the recipe. Cod, haddock, skate, and pollock are the sorts of fish that are utilized the most frequently, but cod is the most popular choice. In fact, cod is employed in sixty percent of all meals that consist of fish and chips as the preferred fish.
Cod possesses a texture that is quite soft, tender, and mild, and it provides an excellent contrast to the crispy-fried batter shell. In addition, its meat is extremely tender, and it absorbs flavors and condiments such as malt vinegar and salt very well. You can find fish and chips made with cod in any part of the country, although the southern beach towns of the United Kingdom, such as Hastings and Brighton, are particularly fond of this dish.
Kakiage
A type of tempura known as kakiage is differentiated by the use of flour and water, with the occasional inclusion of egg yolks, to form a light coating, which, in turn, results in an extraordinarily crispy snack. Egg yolks are not required for the preparation of kakiage. It is most often made up of thinly sliced vegetables such as carrots, onions, lotus roots, and sweet potatoes; however, small bits of seafood are also frequently included in the preparation of this dish.
The coated ingredients are then deep-fried until they reach the desired level of crispiness, and the finished product can be consumed on its own as a spartan main dish that is often served with various sauces to dip it in. Alternatively, kakiage can be utilized as a topping for dishes consisting of either rice or noodles.
Plateau de fruits de mer
A classic French cuisine called “plateau de fruits de mer,” which literally translates to “a plate of fruits of the sea” is made up of a variety of different types of seafood that are presented on a platter, typically over crushed ice. This dish comes from France. The seafood that is most commonly used in this dish is a variety of shellfish that can be prepared either cooked or raw. Some examples of these shellfish include shrimp, mussels, lobster, crab, clams, and oysters.
To maintain the low temperature of the food, it is customarily served on a big platter that is covered with crushed ice and (optionally) seaweed before being devoured. This helps to maintain the traditional method of serving and consuming shellfish. This seafood platter is typically served with slices of lemon as well as a variety of condiments, including mignonette sauce, mustard sauce, and cocktail sauce.
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