This grilled garlic fish recipe is a simple but classic method of preparing any firm, white-fleshed fish in the Philippines.
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Red Lobster Brings Back Lobsterfest
Lobsterfest, a celebration of all things lobster, is back at Red Lobster. Lobster lovers can sink their claws into a variety of lobster dishes.
Red Lobster Launches NEW! 3 from the Sea
Red Lobster kicks off the new year with the launch of NEW! 3 from the Sea, featuring a soup or salad, individual-sized starter, and entrée for one value price.
Crab Callaloo Recipe
This crab callaloo variation features crabmeat, a common and tasty addition, and it is often served after the road marches.
Tiger Prawns with Red Chile
It’s up to you to decide how hot you want these tiger prawns, but we’ll give our recommendation for hot ones. Chile powder can be substituted for fresh ones.
Making Curry Powders and Pastes for Seafood
My recommendation is that, whenever possible, cooks should follow the recipes in this series and use freshly ground or mixed ingredients for the curries.
Singapore Fish Head Curry
Although it does not sound particularly appetizing, this Singapore Fish Head Curry, transformed a bit by Malaysian ingredients, is truly delicious.
Prawn Curry (Gulai Udang)
In Malaysia, this prawn curry dish is sometimes prepared with as many as forty small, red-hot chiles, making it one of the hottest dishes in the Spice Islands.
Catfish: The Pigs of the Sea
The Mekong Catfish above is a good example of why some catfish and groupers are called “the pigs of the sea.” Freshness is the key to Asian seafood.
The Basics of Smoking Food
Human beings have been smoking foods since they accidentally found out that a piece of meat left on the side of a wood fire acquired a different taste than treating it only with heat from flames or coals.