Tilapia is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia.
This is the method used by Chef Anthony Tuttle at the Marriott Phuket Resort and Spa’s cooking school to prepare those delicious prawns.
Traditionally, you make merguez sausage using lamb but other types of red meat would work as well, although they’d lack the real-deal flavor of that tradition.
Although it does not sound particularly appetizing, this Singapore Fish Head Curry, transformed a bit by Malaysian ingredients, is truly delicious.
The stir-fried shrimp recipe combines marinated shrimp, ginger, garlic, hot chiles, asparagus and lemon grass for a somewhat spicy but extremely flavorful entrée.
In Malaysia, this prawn curry dish is sometimes prepared with as many as forty small, red-hot chiles, making it one of the hottest dishes in the Spice Islands.
This quick curry powder, called bafat, is from the southwestern region of India. It can be used for a meat, fish, or vegetable dishes.