Fish

This mild yellow curry is incredibly easy to whip up when you've got a good-quality curry powder on hand. Add a generous squeeze of lime to enhance the flavour.

Chef Michael Ryan shows how to make the kombu-based stock, a cornerstone of Japanese cooking, and how to use it in chawanmushi.

And they’re serving a traditionally maligned fish species, skin, fat and all.

Time to fire up your fish dinner.

This time, it’s here to stay.