Fish

Panang is the English adaptation of the Thai word “phanoeng” or “panaeng” meaning curry. The paste is a complex, sweet and milder variation of an authentic Thai red curry paste, which is especially good with seafood. Some commercially prepared curry pastes can vary in heat and flavour. Add less than recommended until you can determine […]

Before starting the recipe, boil the kettle so you have boiling water ready to go into the saucepan to blanch the brussels sprout leaves. You need to plunge the leaves into iced water, so make sure you have some on hand. You could also use a portion of cold-smoked, boneless trout, if you prefer. Note

Use a good quality whole-egg mayonnaise. Note

We used blue-eye fillets in this recipe. Note

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent the skewers burning during cooking. We used flathead fillets in this recipe, but you can use any firm white fish fillets you like. Tatsoi is a variety of buk choy, also known as rosette bok choy. It has dark, glossy, […]

We used blue-eye fish fillets in this recipe, but you can use any white fish fillets. Caramel sauce can be made in advance. Cover; refrigerate Note