East Asian cuisine incorporates many diverse and flavorful sauces and some are refrigerator staples around the globe.

This recipe for Chilled Fish in Chili Sauce is a Chinese cold appetizer, featuring crisp and crunchy sliced fish marinated in ...

Ketchup was called kêtsiap, a Chinese word from the Amoy dialect ... It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam ...

Fried fish with corn sauce is a common dish in Cantonese restaurants. At the inexpensive places, you’ll get fried frozen fillets with a cloying, too-thick creamed corn sauce straight out of a can.

While the fish is steaming, prepare the aromatics, soy sauce and oil. Slice the spring onions lengthwise into fine shreds, then cut the shreds into 6cm (2⅓in) lengths. Mix the soy sauce with the ...

Relish melt-in-your-mouth fish fillets flavoured and grilled with fish sauce and sesame oil. This delicious platter is enjoyed best with a sweet and tangy dressing, topped with fresh red chillies and ...

Bring the Asian sauce to the boil then pour over the broccolini. Sprinkle with chopped seeds and nuts. Serve with pan-fried fish fillets. Serve with steamed rice or your favourite mash.