|
The countries of Asia have extensive
coastlines and some of the most fertile seas in the world. It is
no wonder that cuisine in the region relies so heavily on the
use of seafood. Fish is pickled, dried, preserved and salted,
and is use in numerous permutations and combinations. In most
Asian countries, otherwise strictly vegetarian society, fish is
eaten readily and is looked upon as a fruit from the ocean. In
areas where coconut is abundance, dishes are usually coconut
based, elsewhere tomatoes or onions may replaced the coconut. In
my recipes, almost any other fish can be substituted, so long as
it is fresh and firm fleshed. If you buy fish or seafood, do it
in a small quantities as fish and seafood stored over a long
period would start loosing its flavor.
compliments from
chefmoi
|
