Plunge your palate into Asian seas - from velvet prawns to coconut mussels, from Japanese sashimi to Burmese fish kofta curry. For centuries Asian tables have relied on the ocean for food, each nation's cuisine developing its own unique blend of flavours and cooking styles. With Charmaine Solomon as guide, and stunning full-colour photographs of each recipe, you can create the treasures to be found here.
Indian fish tandoori, Chinese hoi sin fish fillets, chilli crab from Singapore and hot and sour prawn soup from Thailand are just some of the popular seafood dishes that Charmaine has included. Learn how to prepare and cook some of the ocean's more unusual offerings as well as home-made stocks and curry pastes. 'The Seafood Book' has something for every occasion. For non-meat eaters, seafood lovers, lovers of Asian food and the health conscious, 'The Seafood Book' will inspire and delight everyone.
