Asian cuisine is more than just food - it's a celebration of culture, history and flavour. Over the years, the culinary traditions of Asia have captured the hearts (and taste buds) of food lovers worldwide. From the aromatic spices of Indian curries to the delicate flavours of Japanese sushi, Asian dishes offer an unparalleled diversity. 

One of the essential components at the heart of Asian cuisine is fish. Known for both its flavour and nutritional value, fish plays a major role in many signature dishes across this vast continent. If you're an adventurous foodie or an aspiring chef eager to explore Asian cuisine, understanding the types of fish used across these countries is an excellent place to start. This article will introduce you to the most popular types of fish used in Asian cooking and highlight their role in beloved recipes. 

7 Popular Fish Types in Asian Cooking

Fish and seafood feature heavily in many Asian cuisines - from coastal regions to inland areas. The reasons for this are both cultural and geographical. Coastal countries like Japan, Korea and Vietnam have direct access to some of the richest seas in the world, therefore allowing fresh fish to become a mainstay. 

Additionally, fish has been valued for its high protein content and its ability to pair perfectly with staple ingredients like rice, noodles and soy-based products. Whether steamed, grilled, or marinated in fiery spices, fish is prepared in unique ways depending on the region. Here are the types of fish that take centre stage across Asia:

1. Grouper 

Grouper is a versatile and widely used fish in Asian cuisine. Its lean, moist texture and mild flavour make it ideal for steaming, stir-fries, or even as part of a hearty soup. The Red Grouper, often preferred for its slight sweetness over Black Grouper, is a favourite for dishes like Chinese-style steamed fish. The large flakes and firm texture ensure it holds well in various preparation methods.

2. Sea Bass 

Sea bass boasts a delicate, buttery texture and a mildly sweet flavour. This white fish is particularly popular in Thai and Vietnamese cooking. Often served steamed or grilled, sea bass pairs beautifully with light soy-based sauces or fragrant herbs like lemongrass, ginger, and coriander. Something else to note is that if you’re planning a dinner party, steamed sea bass will definitely impress your guests.

3. Flounder 

Another mild-tasting white fish, flounder is commonly used in Chinese cooking. Its delicate texture requires a gentle hand, but when handled correctly, it can elevate any dish. Flounder is an excellent choice for light, healthy meals. This is because it flakes easily and absorbs flavours beautifully. Try flounder in a rich, savoury broth or lightly fried for an irresistible crunch. 

4. Salmon 

While salmon's origins are not strictly Asian, its rich, buttery and fatty flavour profile has made it a standout ingredient across Japanese cuisine. From sushi rolls to sashimi, salmon is an adaptable fish that complements staples like rice, miso and soy sauce. Salmon teriyaki is a popular dish that showcases the fish's ability to balance savoury and sweet notes. 

5. Pomfret 

A quintessential element in South Asian and Indian cuisine, pomfret is valued for its soft, buttery texture. It is often prepared as a fried dish, with seasoning ranging from fragrant turmeric to fiery chilli pastes. Pomfret also appears in Chinese cooking, particularly when steamed with ginger and scallions. Its clean taste makes it perfect for light, refreshing dishes packed with subtle spices. 

6. Mackerel 

Mackerel is prized for its high nutritional value, boasting significant amounts of calcium, magnesium and potassium. Its flavour is robust, similar to tuna but often considered even tastier. Found across Japanese and Korean dishes, mackerel is commonly grilled to a golden perfection or marinated in miso for a punch of umami. 

7. Tuna 

Tuna delivers a combination of buttery, creamy and full-bodied umami flavours. It's a staple in Japanese sashimi and sushi, where its carefully sliced raw meat takes centre stage. Beyond Japan, tuna shines in Southeast Asian curries and is even used in dried or preserved forms to enhance the depth of dishes across the continent. 

Must-Try Asian Fish Dishes You Can Try at Home

Once you’ve picked the perfect fish, the next step is trying your hand at a classic dish. We understand that mastering the art of Asian cuisine can be a challenge, but School of Wok is on hand to help you every step of the way. In addition to offering general Asian cooking classes in London, we can also offer specialist Asian seafood cookery courses for those looking to gain more specific skills in the kitchen. Once you’ve embraced and fine-tuned some new skills, give some of the following Asian seafood dishes a try: 

1. Unadon (Japan) 

Unadon is a delectable Japanese dish featuring grilled eel fillets served on a bed of rice. The eel is coated in a sweet and savoury tare sauce (made of soy sauce, mirin, sake, and sugar) and grilled to caramelised perfection. The result? A beautifully tender fish with layers of rich flavour. 

2. Sashimi (Japan) 

Sashimi is perhaps Japan’s simplest yet most elegant preparation of fish. Thinly sliced raw fish - commonly tuna, salmon, or flounder - is served with soy sauce and wasabi. It’s a celebration of freshness and quality. 

3. Ikan Bakar (Indonesia/Malaysia) 

"Ikan bakar" translates to "burnt fish" in Indonesian. This popular barbecue dish involves marinating fish such as mackerel in a spicy mixture of chilli paste, turmeric and soy sauce before grilling. It's smoky, tender and packed with flavour. 

4. Chamchi Gimbap (Korea) 

Perfect for picnics or snacks, this Korean rice roll (gimbap) features canned tuna mixed with mayonnaise, fresh vegetables and pickles, all rolled tightly in toasted seaweed. 

5. Pomfret Fry (India) 

A South Indian classic, pomfret fry involves marinating the fish in a paste of garlic, ginger, red chilli and turmeric, then shallow frying until crisp. It’s a favourite comfort food for many.

Want to Elevate Your Asian Cooking Skills? Choose School of Wok for Asian cooking classes in London

Cooking Asian-inspired fish recipes is rewarding but requires an understanding of flavour, technique and culture. If you’re ready to master the art of Asian seafood, enrol in the School of Wok’s cooking classes in London. From crafting sushi rolls to preparing Vietnamese fish dishes, our expert-led classes cover everything you need to know. Prefer to learn from the comfort of your home? No problem. Check out our online classes for ultimate convenience. Explore the rich world of Asian cuisine—one flavourful fish dish at a time.

If you would like further information about our Asian cooking courses or Asian seafood cookery classes in London, then get in touch with a member of our friendly, professional team today - give us a call on 0736 526 6695, or email us via [email protected] - we’re always pleased to hear from you