One of the tenets of Southeast Asian cuisine is using the freshest ingredients available. This is especially true of seafood. While “catch of the day” in most countries translates to “here’s the fish we have,” the complete opposite is true in most Southeast Asian markets. As freshness is the rule, chances are good that the fish will also be cooked into a wonderful meal the same day it is caught. Many Asian fish, such as catfish and grouper, grow so large that they are called “the pigs of the sea.” Here’s Mike Stines’ and my observations and recipes on spicy Asian seafood.
The Pigs of the Sea
