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    You are in: Home / Cookbooks / Stirring Tales of the Sea
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    Stirring Tales of the Sea

    [Cover photo by Sue L.] Stir-fry dishes using fish and seafood. For other stir-fry recipes, see my cookbooks Stirring Tales , Stirring Tales of Pigs and Stirring Tales—Vegetarian . For stir-fry sauces, see Stirring Tales—Saucy!
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    Posting for world tour. Nice because it's not over-sauced. Serve over hot cooked rice or noodles.

    Recipe #173469

    1 Reviews |  By Bergy

    This recipe has just enough bite to it and not detract from the flavor of the prawns. Don't panic over the 10 garlic cloves, try it! Serve with mixed wild and Basmati rice.

    Recipe #9182

    We have a freezer full of catfish so I have been trying out different catfish recipes. My family and I liked this one.

    Recipe #102122

    An appetizing summer treat. Yummy over jasmin rice.

    Recipe #31514

    I bought a jar of Kokita brand Nasi Goreng seasoning at the Uwajimaya store in Seattle and it made the best fried rice I had ever eaten. After scraping the last bits from the side of the jar, I didn't want to make the hour drive just for more (although it was tempting), so I improvised based on the ingredients. If you can find it, I highly suggest buying the pre-made product as it makes preparation very simple. After eating Indonesian fried rice I haven't been able to go back to making the more popular Chinese version. What makes this different than Chinese rice is the prominence of chili rather than soy sauce. Shallots, smaller and milder than the onion, are a pleasant addition. I like to add a lot of chili and use fish sauce as the source of saltiness. Many recipes call for shrimp paste, I haven't tried it and think it's just fine without since the fish sauce adds a seafood taste. There are other posted recipes for this dish, but this one is simpler and the eggs can be cooked right in with the rice. This is also great as a vegetarian (even vegan) dish, just omit the shrimp and use fried tofu instead of egg and use soy instead of fish sauce. Warning: this may be spicy for those with more delicate palates.

    Recipe #112291

    This is an AUTHENTIC Malay/Indonesian recipe and tastes absolutely beautiful with rice. Trust me! :) I got this recipe from hawkers in Malaysia--so it's a tad spicy. Chicken breasts may be used in place of fish. Note: This serves 4 with rice and a side of stir-fried vegetables.

    Recipe #140192

    Good with noodles or stir-fried vegetables.

    Recipe #78559

    Posting for zwt 2006 (Asian region). I love Scallops and can't wait to make this one myself. Looks fairly easy and quite tasty if the ingredients are any indication.

    Recipe #173194

    9 Reviews |  By PanNan

    This is a very quick and delicious meal. It was inspired by another web site chef quite some time ago, and became a family favorite.

    Recipe #45632

    2 Reviews |  By ellie_

    Adapted from Bon Appetit (April 2004). This one dish meal is a great way to use garden herbs and vegetables with jumbo shrimp.

    Recipe #87773

    This simple recipe tastes like something you'd get in your local Chinese. It can be spiced up with the addition of red pepper flakes, to taste. Prep time does not include marinating.

    Recipe #101509

    4 Reviews |  By Bergy

    The amount of curry paste in this recipe does not overpower the flavor of the prawns and the coconut milk gives the sauce a richness. I have put that this serves 4 but it depends on how large the prawns are and how much you love prawns. You can also serve this as an appetizer, with the rice and on a plate--then it would serve 8.

    Recipe #18709

    Quick and easy recipe from Food & Wine magazine. The original recipe called for cilantro leaves to be added for serving. We love cilantro, so I chopped them and added them to the dish at the end. Great with a light Riesling wine.

    Recipe #156935

    I have been craving stir-fry lately. This one uses my favorite orange roughy. Easy and I think it is delicious.

    Recipe #84444

    6 Reviews |  By Bergy

    Very tasty prawn dish. Excellent served with "Fava Beans Supreme", new potatoes, fresh minted peas and new carrots.

    Recipe #10513

    This is a sweet-and-sour type dish that's good enough to make you think you're in Fiji, even if there's a blizzard outside!

    Recipe #47874

    This is a quick, easy recipe that I got out of Canadian Living magazine. If you organize all of the ingredients before you start cooking, you can have this dish on the table in half an hour.

    Recipe #82208

    3 Reviews |  By chia

    From today's NY Times

    Recipe #164948

    from Mastercook.com. Do not overcook and serve immediately.

    Recipe #81390

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