Make a few diagonal scores through the skin of each fish fillet. Combine the apple jelly, soy sauce, chile paste, ketchup and lemon juice in a bowl and set aside. Heat oil in a nonstick skillet over ...

Preheat flat plate to medium/high. Brush skin of fish with rice bran oil. Turn fish over onto flesh side - cook. Heat oil on high- in pot until it starts to smoke. Immediately remove from heat & pour ...

Recently we featured an interview with chef Mike Ponluang, owner of Coco Asian Bistro in Fort Lauderdale. If you missed it, you can read it here and here. We’re now sharing Ponluang’s recipe for ...

This is a great way to make the most of the excellent seafood we have in Australia. The aromatic coconut sauce compliments the fish so well and gives it a real South East Asian twist. If you didn’t ...

1. In a small bowl, combine the first 10 ingredients; set aside 1/4 cup for serving. 2. Make three or four deep, parallel slashes to the bone on each side of fish; place in a 2-gallon resealable ...