Fried fish with corn sauce is a common dish in Cantonese restaurants. At the inexpensive places, you’ll get fried frozen fillets with a cloying, too-thick creamed corn sauce straight out of a can.

This pan-fried whole tilapia draws inspiration from Cantonese cuisine and makes for a show-stopping dinner centerpiece.

4. Repeat the egg and crumb treatment once more and keep the fish aside till ready to fry. 5. Mix the sauce ingredients together, for the Tartar Sauce. 6. Just before serving, heat the oil and ...

If you are in a rush you could use a shop-bought curry paste. If you can’t find fish sauce, substitute a light soy sauce.

a type of Chinese sausage. However, because fish sauce itself is also full of umami flavor — it is made from fermented fish — ...

A perfect red snapper in a simple but elegant red wine and butter sauce. A delicious combination of wine and fish! Fish tastes better in wine and butter, doesn't it? Pan fry it in a tsp of olive oil ...

Jo Pratt blends authentic ingredients into a quick homemade paste that forms the base of her Thai green chicken curry. If you are in a rush you could use a shop-bought curry paste.

This recipe ... dried Chinese ham. You can make your own, or buy it from Chinese supermarkets or high-end Chinese restaurants (which usually make their own). To drain the XO sauce, scoop it ...

Sauté the aromatics. Add the tomatoes, chopped onions, and crushed garlic to the same pot and cook until soft. Add the water ...

Tamari: Aromatic and nearly black, tamari uses a higher proportion of soybeans and less saltwater during fermentation, so it ...

This one brings you crispy chicken with a zesty, tangy lemon sauce. It's like a burst of sunshine in every bite. For the ...