Of all the rigs in a pole angler’s armoury, the humble paste rig might be the most misunderstood, which is mad, really, ...

From soggy breading to standout crunch, this ranking reveals which frozen fish stick brands are worth adding to your cart.

The post Xin Xin Yong Tau Foo: Chunky fish & flavourful broths I’d slurp any day appeared first on SETHLUI.com. The post ...

Phon Penh: Fermented fish paste "Prahok" in northwestern Cambodia's Siem Reap province was recognized as a new Geographical Indication (GI) product on Monday, said a joint press release. Prahok is ...

The mineral-rich sand is also edible with locals putting this natural spice in sauces such as sooragh, a sour and salty fish paste that’s eaten with bread, rice, and other local fare.

Ironically, fermented fish paste is a key element in Southeast Asia's culinary history. It has intrigued chefs, housewives and scholars in the region, making it an essential ingredient in many dishes.

Cut the fish into smallish cubes, about 1/3-inch. Put 4 ounces of the fish into the work bowl of a food processor fitted with the metal blade and pulse to make a smooth fish paste.

Traditionally, this period is ideal for making Cambodian fermented fish paste using selected local species from the river, which attracts much attention among locals. Prahok is a delicacy ...