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After a summer of grilling and takeout food, here is a terrific make-ahead Asian meal that incorporates the cuisine of several countries. It is full of flavour and texture. Serve it with rice to soak up the mouth-watering fish curry sauce. The only last-minute prep is to bake the fish.

Blueberries are full of antioxidants that help fight disease. Other very early research has shown that they have a positive effect on age-related cognitive loss. Eat them and be healthy.

ROASTED HALIBUT CURRY

Serve this easy dish over a bed of rice. Substitute any thick white fish you like - striped bass, grouper and black cod are all excellent. I used light coconut milk and it worked beautifully. The sauce can be made up to three days in advance. You can also bake boneless chunks of chicken or shrimp in this sauce. Chicken takes about 20 minutes and shrimp about 8 to 10.

What you need

2 tablespoons vegetable oil

4 plum tomatoes, chopped

1 tablespoon Thai red curry paste

1 tablespoon lime juice

1 teaspoon sugar

1 cup coconut milk

2 tablespoons chopped Thai basil

2 tablespoons chopped mint

Salt and freshly ground pepper

675 grams (1½ pounds)halibut

What you do

Preheat oven to 450 F. Heat oil in ovenproof wok or skillet over high heat. Add tomatoes and sear until beginning to collapse. Stir in curry paste, lime juice, sugar and coconut milk and bring to boil. Reduce heat to medium-low and simmer until sauce thickens slightly, about 5 to 8 minutes. Stir in half of herbs.

Place fish fillets in skillet, dotting a little sauce over them, and place skillet in oven. Bake for 10 to 15 minutes or until fish is cooked and white juices appear. Garnish with remaining herbs. Serves 4.

SWEET AND SPICY EGGPLANT

Mixing Indian curry paste with hoisin makes a spicy, sweet, fragrant sauce perfect with eggplant. Use the long Japanese eggplant for this. They are not bitter. Make ahead of time and reheat.

What you need

Sauce:

2 tablespoons mild Indian curry paste

2 tablespoons hoisin sauce

¼ cup rice vinegar

2 teaspoons sugar

½ cup water

Eggplant:

3 tablespoons vegetable oil

1 tablespoon chopped ginger

1 teaspoon chopped garlic

1 cup sliced onion

3 Asian eggplants, cut in half lengthwise and sliced on the bias into 1-inch pieces

Salt and freshly ground pepper

2 tablespoons chopped Thai basil (or mint)

What you do

Combine curry paste, hoisin sauce, rice vinegar, sugar and water in a bowl. Reserve.

Heat vegetable oil in a wok or skillet over high heat. Add ginger, garlic and onion and sauté until just limp, about 1 minute. Add eggplant and stir-fry for about 5 minutes or until it is browned and crisp-tender. Pour over reserved sauce and bring to boil. Reduce heat to medium-low, cover and simmer for 5 minutes or until eggplant is tender. Season with salt and pepper. Sprinkle with Thai basil before serving. Serves 4 to 6.

ASIAN PLUM SALAD

Serve this cool, summery dish with the fish and eggplant. Make up to 4 hours ahead of time and refrigerate.

What you need

Salad:

½ cup sliced red onion

500 grams (1 pound) firm black plums, halved pitted and thinly sliced

½ English cucumber, halved lengthwise and sliced on the bias

¼ cup Thai basil leaves

Dressing:

2 tablespoons lime juice

1 tablespoon fish sauce

1 tablespoon vegetable oil

1 teaspoon sugar

½ teaspoon grated ginger

½ teaspoon grated lime rind

Salt to taste

1 small head Boston lettuce

What you do

Combine red onion, plums, cucumber and basil in a bowl.

Whisk together lime juice, fish sauce, vegetable oil, sugar, ginger and grated lime rind in a separate bowl.

Toss plums and vegetables with dressing and season with salt.

Line a plate with Boston lettuce leaves and pile salad on top. Serves 4.

WHITE CHOCOLATE ICE CREAM WITH BLUEBERRRIES

You can buy white chocolate ice cream, or make this simple recipe.

What you need

¼ cup whipping cream

100 grams white chocolate

500 grams softened vanilla ice cream

What you do

Bring whipping cream to a boil and pour over white chocolate. Stir until liquid.

Stir in softened ice cream. If the cream becomes chunky, don't worry, it still tastes great. Refreeze.

Sprinkle a little liqueur of your choice on some blueberries and spoon over ice cream. Serves 4.

lwaverman@globeandmail.com