Mankind has from biblical days sought the treasures of the sea. Some of the crustaceans finds are regarded as proven aphrodisiacs while fish is possibly the best compound of several essential vitamins and minerals.

Easy to cook, seafood is a international favourite for an array of delicious culinary creations.

Here are some recipe ideas that just about everyone can try:

Spicy prawn cocktail with tomato and coriander dressing

Ingredients

350g/12oz raw, peeled tiger prawns, defrosted

1 clove garlic

1 red chili

5 tbsps olive oil

2 vine tomatoes

1 tbsp lemon juice

1 tsp clear honey

1 tbsp chopped coriander

2 small heads lettuce

1 ripe avocado (peeled and stoned) handful rocket leaves

Pitta bread to serve.

Prepare ahead

Pat prawns dry with kitchen towel.

Peel garlic and chop finely.

Halve the chili, discard the seeds and finely chop.

Mix the garlic, chili and prawns.

Heat 1 tablespoon of the oil in a pan, add the prawns and stir fry for 2-3 minutes, until pink.

Tip into a bowl and leave to cool, then chill for up to 8 hours.

Quarter the tomatoes and discard the seeds.

Finely chop the flesh and tip into a bowl with the lemon juice, honey and remaining oil.

Add coriander, season and whisk until slightly thickened.

Cover and chill for 8 hours

On the day

Tear lettuce leaves into small pieces

Chop the avocado flesh.

Fill six glasses with lettuce, avocado and rocket leaves

Pile the prawns on top and spoon over the dressing.

Serve with toasted or plain pittas.

Steamed ginger fish

Steaming fish is not only healthy, but fast, and the gentle vapours preserve the subtle taste of the fish.

It is also a symbol of prosperity and is often prepared for Chinese New Year celebrations.

Ingredients

450g fish fillet

1 tsp salt

2 tbsps finely shredded fresh root ginger

1tbsp grated orange zest

1 tbsp lemon zest

3 tbsps very finely shred escallion/spring onions

2 tbsps light soy sauce

3 tbsps fresh basil leaves, shredded

1tbsp groundnut oil

1 tbsp olive oil

white pepper

Method

Pat the fish or fish fillets dry with kitchen towels.

Evenly rub the outside and inside of the fish with salt and pepper.

Set up steamer or put a rack into a wok or deep pan filled with 5cm/2in water.

Bring the water to the boil over a high heat. Put the fish on a heatproof plate and evenly scatter the ginger, orange and lemon zest over the top.

Put the plate of fish into the steamer or onto the rack. Tightly cover the pan and gently steam the fish until it is just cooked. Whole fish or fillets such as sea bass will take about 15 minutes, and has turned opaque and is flaking slightly but still remains moist.

Remove the plate of fish from the steamer, pour off excess liquid and scatter the fish with the escallion, soy sauce and shredded basil leaves.

Quickly heat the two oils together in a small saucepan, until smoking, then pour over the top of the fish, escallion/spring onions and basil.

Serve at once.

Recipe from Ken Hom’s Chinese Cookery photos: ‘Good Food’.