1. What could be
the perfect dish to go
with a cup of steamed
basmati or fragrant
jasmine rice? A fish
prepared steamed or
baked and smothered
with savory sauces
spiced up with curry
paste, red chilli and
crushed garlic.
For those who
want a different take
on their regular dish
why not resort to
spice to add heat
either to the fish
directly by means of a rub or on the sauce the dish is served with. Use
aromatic herbs with pronounced strong flavored fish as the two will
complement each other. For delicately flavored fish, lighter spices or
herbs should be used so you don't overpower the taste of the main
ingredient.
Some mild to moderately flavored fish like large tuna and salmon are rich
sources of omega 3 fatty acids. These are available whole or in big slabs
for institutional buyers or pre cut loins and steaks for home consumption.
Add a savory kick of herbs like fennel and chives to a simple seafood
soup. Asian cuisine has a lot of dishes of this kind. In Korea, maeuntang
sauce gives a distinctly hot quality to dishes. The sauce is made from
gochujang (Korean chilli pepper paste), gochugaru (chilli powder), garlic,
onion, grated ginger, cooking wine and light soy sauce.
In Szechuan cuisine, peppercorns and dried chilli peppers are
dominantly used in a lot of dishes. Create a hot and savory Szechuan soup
with fillets combined with aromatic spices, hot bean sauce, ginger and chili
flakes. Fish cakes served with a fragrant sweet spicybasil dip is a popular
appetizer in Thai restaurants. This simple dish is crisp on the outside with

2. a breadcrumb coating and moist inside, delectably spiced with kaffir lime
leaves, chilli powder, ground cumin, coriander, fresh red chilli, coconut milk
and shrimp paste.
Cajun and Creole cooking methods can also be applied to seafood for a
dry but equally sumptuous dish. Considered to be an hot way to prepare
food, Cajun cuisine originated from a mix of French, Canadian, African and
Native American influences. It soulfully uses cayenne peppers, giving the
dish a reddish color. Creole cuisine, made famous by New Orleans settlers,
uses less cayenne pepper and more tomatoes, herbs and garlic resulting in
rich and bold sauces without really biting your tongue.
Aside from splashing lemon, lime juice or vinegar, spicing up
ingredients can mask the fishiness of the entire dish. Remember that the
longer a dish sits in the refrigerator, it tends to become even spicier.
Learn fantastic recipe @www.gourmandia.com