This sweet and sour fish sauce dip is made spicy with chopped chilies and garlic, while fresh-squeezed lime or lemon gives it a sour edge.
Asian
Thai Red Curry Paste with Shrimp
A popular ingredient in Thailand, this Thai red curry paste can be added to any dish. It is, of course, a primary ingredient in Thai curries.
Spicy Crab Stir Fry with Bacon and Wonton Strips
This spicy crab stir fry combination comes from an Indonesian friend living in New England. Indonesians love hot, spicy foods, and this dish is no exception.
Vietnamese Pangasius Exports to Mexico Rising
A recent VASEP report tells us that the total value of Vietnam’s pangasius exports to the Mexican market reached US$20.4 million, up 35% since 2020.
Singapore Black Pepper Crab
Singapore black pepper crab is one of the two most popular crab dishes in the country. It is made with hard-shell crabs fried with black pepper.
Laotian Catfish Curry
While this Laotian catfish curry recipe goes great with said fish, other similar fishies would work well with the curry also. This recipe and others can be found in Dave DeWitt’s book, A World of Curries.
Singapore Fried Prawns with Dried Chile
Here is a Singapore classic featuring prawns. Prawns (fresh water shrimp) are used extensively in Asian cooking, and are dried, ground and processed into various types of pungent pastes.
Wonton Strips with Spicy Crab and Bacon Stir-Fry
This spicy crab-and-bacon stir-fry combination was given to me by an Indonesian friend living in New England.
Tantalizing Catfish (Amok)
Cambodian cooking is very similar to Thai cooking, which shares the influence of Vietnam, China and Indonesia. It can be characterized by the uses of lemongrass, galangal, ginger, garlic and many fresh water fish.
American Eateries Promo Seafood and Sake
U..S. restaurants are teaming with the Japan Food Product Overseas Promotion Center (JFOODO) to promote seafood and sake pairings. The idea is to conjure a unique dining experience for diners.