Asian Seafood Recipes

A tour of Asia through seafood: 39 authentic dishes, each tied to a real country and region, each with its cultural story and dietary swaps built in.
39 recipes
Fish AmokSiem Reap, Cambodia · medium · 55 minA silky steamed fish curry-custard in banana-leaf cups, built on pounded lemongrass kroeung and coconut cream.
Char Kway TeowPenang, Malaysia · medium · 30 minFlat rice noodles seared in a screaming wok with prawns, egg, chives, and dark soy, Penang’s hawker crown.
Tam Mak Hoong (Lao Green Papaya Salad)Luang Prabang, Laos · easy · 23 minShredded green papaya pounded in a mortar with padaek, lime, chili, garlic, and tomato, the dark, funky, fiery Lao papaya salad.
MohingaYangon, Myanmar · medium · 1 h 5 minMyanmar’s national breakfast: rice noodles in a lemongrass-catfish broth thickened with toasted chickpea flour.
Bánh XèoMekong Delta, Vietnam · medium · 1 h 20 minSizzling turmeric-rice crepes stuffed with shrimp, pork, and sprouts, wrapped in lettuce and dunked in nuoc cham.
Sundubu-jjigae (Soft Tofu Stew)Gyeongsang (Busan), South Korea · easy · 35 minBubbling-hot soft tofu stew, brick-red with gochugaru, finished with an egg cracked in at the table.
Fish Ambul Thiyal (Sour Fish Curry)Western Province (Colombo), Sri Lanka · medium · 50 minSri Lanka’s dry sour fish curry: firm fish coated in a jet-black paste of goraka and black pepper and cooked down until every piece wears a tangy, peppery crust.
Macher JholWest Bengal (Kolkata), India · easy · 40 minA light, mustard-scented fish curry with potatoes and nigella seeds, the everyday soul of a Kolkata table.
Mas HuniMalé, Maldives · easy · 25 minShredded smoked tuna tossed with grated coconut, onion, chili, and lime, the Maldivian breakfast, with roshi flatbread.
MurabyanKuwait City, Kuwait · medium · 1 h 5 minSpiced Gulf shrimp folded through rice cooked in their fragrant broth, layered with dill and dried lime.
Mas RihaMalé, Maldives · easy · 50 minA Maldivian tuna curry in a fragrant coconut sauce with curry leaves, pandan, and dried chili.
Nasi LemakPenang, Malaysia · medium · 55 minFragrant coconut rice with spicy sambal, fried anchovies, peanuts, cucumber, and egg, Malaysia's national breakfast.
Pad ThaiBangkok (Central), Thailand · medium · 40 minStir-fried rice noodles in a sweet-sour tamarind sauce with tofu, shrimp, egg, and crushed peanuts, Thailand's global icon.
Nom Banh ChokSiem Reap, Cambodia · medium · 1 hRice noodles under a fragrant green fish-and-lemongrass gravy, piled with raw vegetables, Cambodia's Khmer noodles.
Shorshe IlishDhaka, Bangladesh · medium · 40 minHilsa fish in a pungent mustard-and-green-chili sauce, the prized national dish of Bengal, eaten with rice.
Penang Asam LaksaPenang, Malaysia · medium · 1 h 10 minA tart, spicy mackerel-and-tamarind noodle soup topped with pineapple, mint, and ginger flower, Penang's iconic bowl.
MasgoufBaghdad, Iraq · medium · 1 h 30 minButterflied river fish marinated and slow-grilled over open flame, Iraq's national dish and the pride of Baghdad.
GarudhiyaMalé, Maldives · easy · 45 minA clear, fragrant tuna broth served over rice with lime, chili, and onion, the everyday heart of the Maldivian table.
Mutabbaq SamakKuwait City, Kuwait · medium · 1 h 10 minSpiced fish served over caramelized-onion rice with dried lime, a classic Kuwaiti and Gulf seafood dish.
Ikan SabukoDili, Timor-Leste · easy · 1 h 10 minMackerel marinated in tamarind and lime, then grilled with basil and chili, the fresh coastal favourite of Timor-Leste.
Chả Cá Lã VọngHanoi (Red River Delta), Vietnam · medium · 1 h 50 minHanoi's turmeric fish, marinated golden with galangal, seared then finished in a sizzling pan under a cloud of dill and spring onion, served over rice noodles with peanuts.
SayadiehBeirut, Lebanon · medium · 1 h 10 minThe Lebanese fisherman's dish of spiced white fish over deeply caramelised onion rice, cooked in fish stock and crowned with toasted pine nuts.
Chingri Malaikari (Prawn Coconut Curry)Dhaka, Bangladesh · medium · 50 minLarge prawns gently simmered in a subtle, creamy coconut-milk gravy with onion paste, ginger, and warm spices, a festive Bengali treat served with rice.
Bahraini Hammour with DaqqusManama, Bahrain · easy · 50 minWhole grouper baked Bahrain-style with turmeric and dried lime, served with daqqus, the Gulf spiced tomato sauce.
Katong LaksaSingapore, Singapore · advanced · 1 h 25 minSingapore Katong laksa: rice noodles cut short in a rich coconut and dried-shrimp gravy with prawns, tofu puffs and laksa leaf.
Chilli CrabSingapore, Singapore · medium · 50 minSingapore unofficial national dish: mud crab wok-tossed in a sweet, spicy, savoury tomato-chili sauce laced with egg ribbons.
Bruneian Nasi LemakBandar Seri Begawan, Brunei · medium · 1 h 5 minBrunei coconut rice plate: fragrant santan rice with a caramelised sambal, crisp anchovies, peanuts, egg and cucumber.
Bis KeemiyaMalé, Maldives · medium · 1 hCrisp fried Maldivian pastry parcels filled with tuna, cabbage, onion and boiled egg, the islands favourite tea-time snack.
Tteokbokki (Spicy Korean Rice Cakes)Seoul (Gyeonggi), South Korea · easy · 45 minChewy cylinders of rice cake and slices of fish cake simmered in anchovy and kelp broth until the gochujang sauce turns thick, glossy, sweet and fiery.
Isso Wade (Sri Lankan Prawn and Lentil Fritters)Western Province (Colombo), Sri Lanka · medium · 6 h 55 minCrunchy chana dal fritters spiked with onion, green chilli, curry leaves and fennel, each topped with small whole prawns and fried until deep gold, served hot with onion, chilli and lime.
Paplou (Omani Tuna and Lime Fish Soup)Muscat, Oman · easy · 55 minA light, sharp broth of turmeric, garlic, ginger, tomato and dried lime, with chunks of fresh tuna poached gently at the end and finished with fresh lime and coriander.
Pulut Panggang (Bruneian Grilled Sticky Rice Rolls)Bandar Seri Begawan, Brunei · medium · 5 h 45 minCoconut-milk sticky rice rolled around a spicy, fragrant filling of dried shrimp, chili, lemongrass and toasted coconut, wrapped in banana leaf and grilled until the leaf chars.
Agedashi Tofu (Fried Tofu in Dashi Broth)Tokyo (Kanto), Japan · medium · 32 minSoft tofu dusted in potato starch and fried until just crisp, then set in a pool of warm dashi, soy and mirin broth with grated daikon, ginger and spring onion.
Takoyaki (Osaka Octopus Balls)Osaka (Kansai), Japan · advanced · 45 minRound, crisp-skinned balls of runny dashi batter with a piece of octopus in the middle, turned in a dimpled iron pan and finished with sauce, mayonnaise, aonori and bonito flakes.
Haemul Pajeon (Seafood Scallion Pancake)Seoul (Gyeonggi), South Korea · medium · 40 minA thin, crisp-edged pancake of whole spring onions and mixed seafood bound in an ice-cold batter, fried golden in plenty of oil and cut into pieces to dip in soy and vinegar sauce.
Baechu-Kimchi (Napa Cabbage Kimchi)Seoul (Gyeonggi), South Korea · advanced · 1.5 daysQuartered napa cabbage salted until pliable, then packed leaf by leaf with a red paste of gochugaru, garlic, ginger, fish sauce and salted shrimp with radish and spring onion, and left to ferment.
Nhoam Krauch Thlong (Cambodian Pomelo Salad with Prawns)Phnom Penh, Cambodia · easy · 35 minJuicy pomelo pulled into bite-sized pieces and tossed with poached prawns, pounded dried shrimp, mint and shallots in a sweet, sour, salty and hot lime dressing, topped with toasted coconut and peanuts.
Kueh Pie Tee (Crispy Nyonya Top Hats)Singapore, Singapore · advanced · 2 h 45 minPaper-thin, crisp fried pastry cups shaped on a brass mould, filled at the last moment with braised shredded jicama, carrot and prawn, topped with omelette strips, coriander, fried shallots and chili sauce.
Sambal Kangkong (Singapore Spicy Water Spinach)Singapore, Singapore · easy · 32 minWater spinach stir-fried over high heat in a sambal of dried chilies, fresh chilies, shallots, garlic, dried shrimp and toasted belacan, until the leaves wilt and the hollow stems still crunch.
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