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

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, ...

The thinly sliced fish is fried at a relatively low ... It’s then coated in a sticky, tamarind-based sauce. Gogi (or Kogi) powder is Thai tempura flour that makes for a good crunchy coating ...

Fish sauce might just be the secret ingredient your kitchen has been missing. This umami-rich condiment is a staple in ...

You can make your own Thai red curry paste for these fish cakes ... For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm ...

These easy Thai fish cakes are full of intense flavours ... lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together ...

fish sauce, lemongrass, Thai curry paste, egg and 40-50 gms of bread crumbs. Mix. 2. Add this in a food processor or mixie. Take this mixture and shape into balls, flatten into cakes.