CYNTHIA D. BERTELSEN

Gherkins & Tomatoes … Since 2008

Cooking Fish — Let Us Count the World’s Ways: Asia 2

Posted on March 19, 2010March 19, 2010 by Cynthia Bertelsen

Continuing our Lenten foray through fish cookery in Asia …

Lent Singapore fish — Singapore, Asam Fish (in tamarind sauce)

Lent Indonesia fish — Pepes Ikan Bumbu Merah/Steamed Whole Fish with Red Sauce

Lent Laos fish — Laos, fermented fish sauce

Lent Korea fish 2 — Korea, sea creatures

Lent Korea fish 3 — Korea, Fish Head Hot Pot

Lent Korea fish 4 — Korea, Grilled Fish

Lent Korea Fish 6 — Korea, Raw Flounder Sashimi Style

Lent Philippines fish 1 — Philippines, Cooking Fish

Lent Philippines fish 2 — Philippines, Fish with Vegetables

2 thoughts on “Cooking Fish — Let Us Count the World’s Ways: Asia 2”

Cynthia Bertelsen says:

March 20, 2010 at 7:32 am

Fish sauce generally contains just the juices of salted fish, drained off. You might be thinking of fish paste, which does contain rice bran (think padek).
jdialinos says:

March 20, 2010 at 6:52 am

Do you have any idea if Laos fish sauce contains only fish and salt or spices and carbohydrates (cracked rice?)are added too?

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