Take a quick glance into the pantries of Southeast Asian kitchens, and there's a good chance you'll find a bottle of fish ...

However, when you walk down the aisle in any Asian supermarket, you'll notice two main varieties: Vietnamese and Thai fish sauces. So while there are many unique ways to use fish sauce ...

You can make your own Thai red curry paste for these fish cakes ... For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm ...

Thai green curry is referred to as kaeng khiao ... lime zest, 2 tablespoons of the fish sauce and the brown sugar and bring to a simmer. Cook the sauce over moderately high heat until reduced ...

Use whichever white fish fillets you can get your hands on for this stunning Thai curry made with either yellow or red curry paste. Place a large non-stick wok or wide frying pan or over a medium ...

In a steamer put the fish fillets in a bowl. Scatter galangal, fresh lemongrass, kaffir lime leaves, fish sauce, red chillies, and steam till it cooks through. 2. Meanwhile, heat the oil in a pan, ...

fish sauce, lemongrass, Thai curry paste, egg and 40-50 gms of bread crumbs. Mix. 2. Add this in a food processor or mixie. Take this mixture and shape into balls, flatten into cakes.

The thinly sliced fish is fried at a relatively low ... It’s then coated in a sticky, tamarind-based sauce. Gogi (or Kogi) powder is Thai tempura flour that makes for a good crunchy coating ...

Thai fish cakes are different from the tender, lightly seasoned version you get outside Asia. In many Asian cuisines a “bouncy” tex­ture is prized – meatballs, seafood balls and fish cakes ...