Stronger flavour fishes like exotic steaks of swordfish or even tuna can stand a stronger seasoning and you can use various marinades to enhance the flavours of these fishes. Prawns are great barbequed and are often given a sweet and sour marinade.

You don’t need a barbeque cookbook to find ideas for cooking fish or making up marinades. All your normal cookbooks will offer suggestions and you just have to adapt them for the grill!

Sometimes cooking fish within tinfoil parcels makes for a mouthwatering supper – these are easy to do on the barbeque and the foil package keeps the juices in so the fish is moist and tender. Remember to take into account how thick fish steaks are when cooking on the barbeque.

Fish hints to help you get the best results:

- oil the grill or use a special fish holder

- use disposable tin foil trays on the barbeque to cook fish. It’ll make you more confident turning them over without worrying about them slipping through the grill.

- place fish flesh side down first. As it starts to cook it may become more crumbly so finish on the skin side which will hold it together better.

- add extra marinade whilst cooking – but don’t use what the raw fish was soaked in. When you make a marinade keep 1/4 – 1/3 separate. This is a great hint for marinating chicken too.

- use seasonings like lemon juice and slices, garlic, dill and parsley as basics.

- serve quickly and ensure people have plenty of crusty fresh bread.

Delicious taste will be relatively different, however in general these cuisines are delicious enough to be listed as the top five among other cuisines. They are:

1. French Cuisine. This cuisine is very famous with its delicious cheese and wine. Started from the Middle age until the French Revolution era, the techniques in cooking French cuisine were improved and late it is considered as high cooking in the twenty first century. In Paris, there are up to 5,000 places to eat with various menu and prices. Just choose one of those places that match your taste as well as your budget.

2. Italian Cuisine. This cuisine might belong to the oldest cuisine in the world since it could be tracked to the fourth century B.C. It divides into several sections namely antipasto (appetizer), primo (pasta or rice), secondo (meat), and dolce (dessert). Italia is also famous with its more than 400 different types of cheese, including the famous Parmigianino Reggiano, and 300 different types of sausage.

3. Chinese Cuisine. It is enjoyed by one third of population in the world. It is easy in making, cheap and also delicious so this cuisine is very famous in the entire world. There are many types of its cooking served in bite-sized pieces. Usually, each person is served with a bowl of rice. Furthermore, other food will be served in large portion for several people. Some foods are processed with rare ingredient such as facai moss.

4. Indian Cuisine. The most famous Indian foods are those from North India, that also known as Mughlai or Punjabi. There are three other categories of this cuisine namely West Indian, East Indian and South Indian. Mostly the food is vegetarian food, but you will find some foods with chicken, sheep meat or fish. Usually, Indian cuisine is very spicy.

5. Thai Cuisine. It is very famous with its perfect and balance combination of hot, sour, bitter and sweet in its taste. It uses various fresh herbs and seasoning, such as citrus, lemon grass, and fresh coriander. As well as other Asian cuisine, rice is the important component of meal. You can also find many kinds of noodles and nam pla (fish sauce mixed with shrimp pasta). You can also find raw beef, fermented fish pasta and in north east part of Thai, you could also find fried insect larva.

Ingredients:
400g (13 oz.) rump steak, finely sliced
2 tablespoons soy sauce
1/2 teaspoon grated fresh ginger
oil, for cooking
200g (6 1/2 oz.) snow peas, trimmed
1 1/2 teaspoons cornflour
1/2 cup (125ml/4 fl oz.) beef stock
1 teaspoon soy sauce, extra
1/4 teaspoon sesame oil

Directions:

1. First start by putting the meat in a ceramic bowl. Mix the soy and the ginger and then add to the meat and stir well. Then heat the wok until it become hot, then add 2 tablespoons of the oil and swirl it around to coat the side. Then add the beef and the snow peas and stir-fry over high heat for about 2 minutes or so, or until the meat changes colour.

2. Dissolve the cornflour in a little of the stock. Add to the wok with the remaining stock, extra soy and oil.

3. Stir until the sauce boils and serve immediately.

Nutritional Value:

Protein 27 g;
Fat 13 g;
Carbohydrate 9 g;
Dietary Fibre 3 g;
Cholesterol 67mg;
Energy 1088kJ (260cal)

Hints:

1. To make the beef easier to slice, freeze it until it is just firm and thinly slice while it is still frozen.
2. Stir-fry the beef and snow peas over high heat until the meat browns
3. Dissolve the cornflour in a little of the stock and add to the wok with the rest of the stock.
4. Stir the beef and snow peas until the sauce comes to the boil and thickens.

Ingredients

1 teaspoon five-spice powder
1/2 teaspoon black pepper
500 g (1lb) rump steak
oil, for cooking
3 teaspoons finely grated ginger
4 spring onions, cut into short lengths
2 tablespoons soy sauce
2 tablespoons oyster sauce

Directions

1. When you will want to try this recipe, keep in mind that you should first start with mixing together the five-spice powder and the black pepper and rub into both sides of the piece of meat. Then cut the meat into thin strips.

2. After that, heat the wok until very hot, then add 1 tablespoon of the oil and swirl it a bit around to coat the base and side of the wok. Stir-fry the ginger and spring onion for about 1 minute and then remove from the wok.

3. Then stir-fry the meat in small batches until it becomes browned. Return all the meat to the wok and add the soy and oyster sauces. Toss together to coat the meat in sauce and it should be served immediately.

Nutritional Value

Protein 30 g;
Fat 13 g;
Carbohydrate 3 g;
Dietary Fibre 0 g;
Cholesterol 84mg;
Energy 1045KJ (250cal)

Hints

1. Rub the combined five-spice powder and pepper into both sides of the meat.
2. Stir-fry the ginger and spring onion for 1 minute and then remove from the wok.
3. Stir-fry the meat in small batches over high heat so that it browns rather than stews.

Whatever your recipe is, you have to know how to cook a salmon. You have to grill it just right. Never rush in grilling it or else you will destroy it. That is why whenever you want to cook or grill a salmon; you will need a whole of patience to be able to do it just right. You want to make the most perfect salmon you can ever make every time right?

So whenever you are going to grill it, do not forget to season the fish with salt, pepper and dill not more than 15 minutes before you cook it. If you marinade it more than the aforementioned time, it will make the fish soggy and mushy. It is preferable if you are able to grill the salmon on a gas grill. However, other kinds of grill are okay to use too. Cook the fish until the color turns opaque. It will only take 8 to 10 minutes per side. So it is better to watch it very carefully so as not to let the flames touch the fish.