Here are 10 quick tips for cooking fish and seafood in the Thai style. There’s a lot of other information you’ll need, which is why I’ve put together an e-book called Thai Seafood Secrets. In this e-book (for iPad and other computers) you’ll find recipes plus how-to guides and lots of illustrations. Shown above: Steamed Fish with Preserved Plum, from Thai Seafood Secrets.
Seafood Tip 1. A healthy alternative to deep-fried fish: grill or bake it, adding lovely ingredients such as pineapple or sweet pepper.
Seafood Tip 2. Steaming fish: make sure the heatproof plate is large enough to hold the fish but small enough to fit inside the steamer.
Seafood Tip 3. Filleting: slice the top portion of cooked fish, then remove the bone in one piece to access the fillet underneath.
Seafood Tip 4. Fish prepared in Thai style: score it a few times both sides. This helps flavour to seep in and fish to cook more quickly.
Seafood Tip 5. Kill crabs humanely or use frozen ones. See my e-book Thai Seafood Secrets for many ways to cook seafood in the Thai style.
Seafood Tip 6. You can cook seafood dishes with a small amount of sauce or liquid: gently simmer and baste with the sauce to help cooking.
Seafood Tip 7. Most fish/seafood dishes need fish sauce or light soy sauce for added flavour and taste. Salt brings flavour without aroma.
Seafood Tip 8. Avoiding cooking seafood such as crabs, mussels or clams in a nonstick pan if you don’t want scratch the pan – and who does?
Seafood Tip 9. Large prawns: peel off their shells then cut and remove the black line which is the intestinal tract.
Seafood Tip 10. Use fresh seafood for the best flavour and texture – or unfreeze frozen seafood slowly overnight in the refrigerator.