Thai fish stir fry with mushrooms, beans and noodles. The secret is to marinate it senseless, cook it on medium heat and handle it with (chopsticks and) care when in and out of (and then in again) the wok.
Thai style fish cakes with spicy cucumber dip. My original idea of fish cakes with Thai style flavours – cause I wouldn’t dream of calling my production authentic – was appealing.
Oriental grilled trout served with buttered broccoli. A simple ginger, chilli and coriander marinade works wonders on the fish in just about thirty minutes.
Vegetarian Thai noodles flavoured with cinnamon, star anise, ketjap manis and ginger. This was originally Nigella Lawson’s recipe which had been originally her Thai chef’s one while on holiday there; Nigella, not chef or me.
Thai tom yum soup with rice vermicelli noodles and fresh clams. I’ve concocted the recipe from an extensive search through various, more and less authentic-looking sources.
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