Cambodian cooking is very similar to Thai cooking, which shares the influence of Vietnam, China and Indonesia.
The recipe combines marinated shrimp, ginger, garlic, hot chiles, asparagus and lemon grass for a somewhat spicy but extremely flavorful entrée.
Unlike clams which are dug from mudflats and oysters that are pried off rocks, scallops are free-swimming and are harvested in trawls, dredges, or by divers.
For smoked fish, use only fresh fish that has been kept clean and cold. Salmon are split or filleted; bottom fish filleted; herring are headed and gutted.
It shouldn’t be a surprise that your grill also happens to be a terrific tool for smoking, plank-cooking, and grilling seafood and fish.
The stir-fried shrimp recipe combines marinated shrimp, ginger, garlic, hot chiles, asparagus and lemon grass for a somewhat spicy but extremely flavorful entrée.
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.