Below you'll find a list of all posts that have been categorized as “Sizzling Seafood”
By Dave DeWitt & Mike Stines From Thailand: Deep-Fried Curried Fish Patties and Thai Baked Stuffed Chile Peppers From Singapore: Singapore Fried Prawns with Dried Chile From Vietnam: Fish with Ginger Salsa From Borneo: Tangy Marinated Fish From Cambodia: Tantalizing Catfish The Mekong Catfish above is a good example of why some catfish and groupers are called “the pigs of …
By Mike Stines, Ph.B. 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 to Indian fish curry to Korean Jjamppong, a spicy noodle and shrimp soup… and everything in between but they all have a common thread, the liberal use of fiery chiles and …
By Mike Stines Almost every cuisine has its variety of piquant fish… from ceviche to spicy soups to pan-fried fish. And most recipes – even humble fish and chips – can be adapted to add a spice component. Sichuan Shrimp This recipe makes an impressive entrée that is easy to prepare, yet elegant in its presentation. Szechwan Shrimp 1/4 cup …
