Meat and Fish Recipes

A little meat or fish goes a long way when it's cooked well. Skewers charred over coals, chicken simmered in a fragrant curry, prawns in a crisp tempura jacket, pork ribs glazed until sticky. These are the recipes where meat and seafood shine, from street-food favourites to Sunday-best centrepieces, with plant-based swaps where they work.

Off the grill

Souvlaki. Greek pork or chicken skewers, marinated in lemon, oregano and garlic. Wrap in warm bread with tomato, onion and a yoghurt sauce.
Kebab. Spiced meat on skewers, a tradition stretching from Turkey to India. Start with our grilling guide.
Satay. Skewers from Indonesia and Malaysia, marinated, charred and dipped in peanut sauce. Small, smoky and impossible to stop eating.
Sticky ribs. Oven-braised until tender, then glazed with soy, honey and ginger. Minimal effort, maximum mess.

Curries and braises

Butter chicken. Tender chicken in a mild, buttery tomato sauce. A gentle start for anyone new to curry.
Chicken tikka masala. Marinated, charred chicken in a spiced, creamy sauce. Bolder than butter chicken.
Biryani. Spiced meat layered with rice and slow-steamed in a sealed pot.
Adobo. The Philippines' favourite braise of chicken or pork in vinegar, soy and garlic. Better the next day.
Kung pao chicken. Sichuan's stir-fried chicken with peanuts and dried chillies, tingly and quick.
Tagine. Moroccan lamb or chicken cooked slowly with spices and fruit.

From the sea

Sushi. Seasoned rice with fish or vegetables. Making it at home is a fun project, and cooked fillings like tuna or prawn are easy to start with.
Tempura. Prawns and vegetables in a light, lacy Japanese batter. Keep the batter cold and lumpy for the crispest crunch.
Laksa. Coconut curry noodle soup, often loaded with prawns and fish balls.
Tom yum. Thailand's hot and sour soup, sharp with lemongrass, galangal and lime. Prawns are traditional.
Fish sauce. Not a dish, but the salty, savoury secret behind half of Southeast Asian cooking. A few drops deepen almost anything.

Bowls and soups

Pho. Beef bones simmered for hours into a clear, fragrant broth, poured over thin rice noodles and slices of beef.
Ramen. Pork, chicken or miso broth with noodles and toppings.

Small and special

Fig and prosciutto bruschetta. Salty prosciutto, ripe figs and ricotta on garlic toast. A 15-minute starter that looks like you tried very hard.

Cook it safely

Raw meat, poultry and seafood need a little extra care. Food Standards Australia New Zealand recommends cooking poultry and minced or rolled meats to at least 75°C in the centre, using separate boards for raw meat and ready-to-eat food, and never washing raw chicken, which just splashes germs around your kitchen. Our food safety guide has the details, and our knife skills guide shows how to slice meat thinly for stir-fries and skewers.

Make it go further

Meat is usually the most expensive thing in the trolley. Stretch it with rice, noodles and vegetables, the way most of the world's cuisines do. Our family dinners collection is full of dishes that feed a crowd on a little meat, and our fruit and vegetables collection has plenty of meat-free nights.