Looking for dinner ideas? These 12 photos of lampuki dishes are giving us MAJOR cravings!
Lampuki is one of the most popular, traditional Maltese dishes during the autumn season. The fish, also known as the dorado, dolphinfish or mahi-mahi, migrates through Maltese waters between the end of August and the end of December.
Even today, the fish are caught by a traditional Roman method, whereby they are tricked into seeking shade under a float of palm fronds (locally known as a kannizzata) and a net is cast over them.
The fleshy white meat lends itself to a wide variety of cooking methods, sauces and accompaniments, making it one of the most versatile and delicious fish to eat.
The classic lampuki stew involves the whole fish simmering in a sauce made from tomatoes, onions, olives and capers. The whole fish is then served with the sauce and a side of chips.
Another favourite cooking method involves the simple addition of some spices and putting the fish into the oven for about 20 minutes. The baked fish is typically served with baked potatoes and the aforementioned tomato sauce that is cooked separately.
Fried lampuki are also big in Malta. The filleted fish is cut into chunks and fried until the skin turns slightly crispy. Also served as above or with a salad and a slice of lemon.
Alternatively, keep it simple by steaming a plain fillet. This one was marinated in lemon and basil for a delicious summery taste.
A particular choice of garnish or sauce can be best enjoyed with a steamed fillet's delicate taste.
Let's not forget the traditional lampuki pie. This varies from household to household, yet there are two distinct versions. One typical lampuki pie includes spinach, onions, tomatoes, olives, capers and mint, while the other includes potatoes, cauliflower, carrots, tomatoes, olives and capers.
When it comes to the kitchen, it's no good to waste. The fish heads and tails are traditionally used to make a local fish soup known as aljotta.
Another way to use those heads and tails is to make a pasta sauce from them. Here's a dish of spaghetti in a lampuki sauce, made with lampuki crudo (raw), pine nuts and stracciatella, and topped with crispy lampuki skin.
Indeed, there's plenty of room for imagination, such as this creation of Lampuki Crudo with pine nuts that emerged from a Gozitan restaurant.
Even if you're cooking, you can go far removed from the typical and traditional, such as this 'lean and green' dish of steamed lampuki fillets with a side of couscous, Asian stir-fried vegetables and wakame seaweed.
Or why not try a traditional recipe from other cultures, such as this Fijian recipe that includes olive oil, turmeric, cumin, minced garlic, ginger and chili.
Is your mouth watering yet?