In the warmth of the sun, along the coast you can hear the waves coming in and kissing the shore. The breeze caresses your face gently, easing out your stress completely. The seaside, a gift of the world, truly is relaxing and reviving, as is cooking at the seaside.

One pan cooking happens be the most simple, relaxing way to produce spectacular food, imagining you can fry, steam or even boil in it.


1 Salmon Steak
Salt & Pepper for Seasoning
2 TBS Butter
1 ts Lemon Zest
2 ts Chopped Parsley
A pinch of salt & pepper
2 sprigs Tarragon
2 cloves Garlic, sliced
2-3 slices Lemon
6 stalks Asparagus
3 TBS Olive oil
4 TBS Fish stock
1 TBS Lemon juice

  1. Heavily season the salmon on both sides with salt and pepper, then set aside.
  2. Mix the butter with the lemon zest, chopped parsley, salt and pepper, then set aside.
  3. In a pan, add the oil and place on low heat, then add the tarragon, garlic and lemon slices. Slowly heat the herbs and let them release their flavours for 4-5 minutes.
  4. Bring the heat to high, and fry the fish for a few minutes, to brown.
  5. Flip the fish to fry the other side, and add the asparagus.
  6. Lower the heat to medium, add lemon juice and fish stock, and simmer for a few minutes.
  7. Take off the heat, top with the herb butter, and serve.


¼ C Mayonnaise
1 ts Lemon Juice
A pinch of Cayenne Pepper
1 bulb Garlic, unpeeled

1 Big Squid, about 250 g, cleaned and sliced
1 C Raw Quinoa
4 C Fish Stock
A pinch of Salt & Pepper

1 TBS Minced Garlic
¼ C Dried Cranberries
¼ C Toasted Almonds
¼ C Green Olives
¼ C Black Olives
1 TBS Chopped Parsley

  1. To make the garlic aioli, roast the whole bulb of garlic in an oven at 200 C for 25 minutes, then slice in half and scoop off the garlic pulp.
  2. In a bowl, add the garlic pulp, then use the back of the spoon to crush the garlic into paste. Add lemon juice and mayonnaise, and mix to combine.
  3. Scoop the garlic aioli into a sauce cup, sprinkle with cayenne pepper, then set aside.
  4. Start cooking the quinoa by adding the raw quinoa and two cups of fish stock, bring to boil and then lower the heat to medium. Keep cooking the quinoa until they all are translucent, and when the liquid is reduced, add the third cup of fish stock. The cooking will take about 15-20 minutes.
  5. Once the quinoa is cooked, push it to the side, and add olive oil and garlic to the centre of the pan.
  6. Fry the garlic for a minute, then add the sliced squid. Now you can stir fry the quinoa and the squid for a few minutes, and season with salt and pepper.
  7. Add the fourth cup of fish stock, along with black olives, green olives, dried cranberries and toasted almonds. Cook until the liquid is all evaporated.
  8. To serve, sprinkle with chopped parsley and serve with garlic aioli.


10 Mussels, cleaned
20 Baby Clams
4 TBS Butter
1 TBS Garlic, minced
3 TBS Onion, diced
2 TBS Carrot, diced
1 TBS Celery, diced
3 sprigs Fresh Marjoram
½ C White Wine
½ C Fish Stock
1 bulb Fennel, quartered
A pinch of salt & pepper
3 TBS Beef Tomato, diced
2 ts Chopped Parsley

  1. Heat a pan, then add the butter, garlic, onion and celery, and season with salt and pepper. Stir fry for a few minutes, then add the marjoram and fennel, and let them cook for a minute.
  2. Add the mussel and clam, stir fry for a minute, then add white wine and fish stock. Sprinkle on top with tomato cubes and chopped parsley, then cover the pan and cook for a few minutes. Serve right away.

Text by Nateampai Sarakosass / Photos by Rachapant Sukrattanachaikul
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