This Jamaican jerk paste not only works very well with pork or chicken, it’s also tasty on grilled fish. Adjust the heat as you see fit.
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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.
This Malaysian seafood dish features serranos, but piquins may be substituted if you would like to experience a little more heat.
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.
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 firm meat of the lobster holds up well in this curry, a Trinidadian example of the East Indian influence in the West Indies.
The concept of garum as a condiment lives on in various incarnations of prepared fish sauces. The accompanying table lists some of the international fish sauces. When choosing a fish sauce, look for one with a clear, reddish-brown color, like the color of good whisky or sherry, without any sediments. […]
Almost every culture has their variety of piquant seafood, from Jamaican pepper shrimp to Creole shrimp and andouille jambalaya to Filipino hot and sour soup.
Almost every cuisine has its variety of piquant seafood, from ceviche to spicy soups to pan-fried fish. And most recipes can be adapted to add a spice component.
The key to this Borneo recipe for marinated fish is to use the freshest fish possible. The Latin American version of this dish would be ceviche, which also cooks the fish with lime juice.