Thai restaurants have certainly mastered that signature peanut sauce. But did you know that you can make it at home with just ...

Place the tamarind paste, maple syrup, soy sauce, and olive oil in blender, and purée until smooth. Taste for seasoning. Pour into a bowl, and set aside. May be made ahead of time and refrigerated.

For this, my last recipe column for the South China Morning Post, I’m giving you a dish that so many people have asked for: crunchy fish. Tass likes to use white sea bass (which is in the ...