2 tbsp fish sauce 2 tbsp sugar 2 tbsp lime juice 1 tbsp rice vinegar 1 garlic clove (very finely chopped) 1 stem cilantro (no leaves - finely chopped) 1 Thai chilli (finely sliced) ⅓ cup boiling ...

Ingredients: 30 rice paper sheets 3 flat fish cake sheets 4 cheese slices 1 stalk green onion 2 leaves cabbage 3 cups kelp ...

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Ingredients: For the marinade 500 g Alaskan Cod fillet cut into 1x2 inch pieces 1 tsp turmeric powder 3 tbsp minced galangal 2 tsp rice flour 1 tbsp plain yoghurt or Vietnamese mẻ 1 tsp fermented shri ...

Add the rice and stir well then ... Add the aubergine and fry for 2–3 minutes until just beginning to wilt. Add the spinach, coconut milk, fish and soy sauces and bring to the boil.

Add the fried fish pieces, coriander leaves and the juice from the lemons. Keep aside. Heat ghee in a non-stick vessel. Add 1/2 chopped onion, cardamoms and cinnamon. Immediately add the washed rice ...

In most Odia households, pakhala makes for a simple, rustic meal. Especially baasi pakhala, the fermented version of this ...

Ingredients: 9 eggs 1/4 head well-fermented napa cabbage kimchi 3 sheets fish cake 3 sheets gimbap seaweed (gim) 2 cups ...

2. Heat the oil and pan fry the fish till brown and cooked through. Take off the heat and mix in the rest of the yogurt, cream, hara dhania and half the fried onions. 3. Place half the rice in a ...

Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes. Add the rice vinegar and soy sauce to the ...