Sometimes picking just one seafood to eat is, well, too much work. So why not just eat them all, like in this pan fry meddly?
We originally ran this recipe as part of Mike Stines’ Sizzling Seafood Part One over at Fiery Foods and Barbecue Central. You’ll get more recipes to try there but if you can’t wait, here’s the ginger sea bass take to get you going.
This spicy crab-and-bacon stir-fry combination was given to me by an Indonesian friend living in New England.
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.
A gumbo is a Cajun soup that has a roux as a base and uses file (sassafras leaves) and/or okra as a thickening agent. This dish probably has African origins, as the Bantu word for okra is gumbo!
A wide variety of seafood is both extraordinarily popular and available in South Africa. This spicy starter features crayfish steamed in wine.
This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.
The famous food writer M. F. K. Fisher described this sauce as follows: “A peppery concoction suited to the taste of bouillabaisse, served separately from the soup to be ladled in at the discretion of the individual diner.”
This ceviche recipe comes from our friend, Loretta Salazar, who lived in Ecuador while she attended the university on an exchange program.
Linguine served with chile spiced clam sauce is a popular “il primo piatto” or the first course in a meal of many courses.