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

We may receive a commission on purchases made from links. Fish sauce is fundamental in a variety of Asian cuisines. The condiment gives layers of umami and savory flavors to dishes from beef and ...

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, ...

You can make your own Thai red curry paste for these fish cakes if you wish but you can get away with a good-quality bought one. The secret to forming the quite sloppy mixture is wet hands ...

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 ...

Grace Parisi's Thai-inspired green curry sauce allows you to bring highly aromatic Thai flavors into your kitchen. Green curry sauce is easily one of the most popular Thai curries, utilizing green ...

In a bowl add diced fish pieces, green beans, spring onions, coriander, lemon juice, lime leaf, fish sauce, lemongrass, Thai curry paste, egg and 40-50 gms of bread crumbs. Mix. 2. Add this in a food ...