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.
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Cassoulet de Fruits de Mer (Curried Seafood Stew)
This Pondicherry favorite is Chef Mody’s southern Indian version of bouillabaisse. You can use any combination of available seafood, but I recommend that mussels and shrimp should always be included.
Jamaican Spicy Red Snapper
This Jamaican dish is traditionally prepared with whole fish this recipe uses haddock snapper fillets so guests don’t need to worry about bones.
The Tikin Xik Technique
The Mayan empire flourished for more than 2,000 years. During that time, they developed a body of knowledge encompassing many fields such as astronomy, mathematics, medicine, and architecture. Gastronomy was no exception.
Poke Me
If raw fish dishes are your jam, then you need to try poke if you haven’t already. Hailing from the Hawaiian Islands, the diced fish dish works as either an appetizer or a main entree. Although skipjack tuna (aka aku) is a poke mainstay, octopus (he’e) is a traditional take […]