Here's a great way to enjoy seasonal fish simmered in sweet soy sauce. Though we're going to use flounder fillets in this “nitsuke” recipe, the basics of it apply to all fish, be they plain ...

Use skin-on fish fillets for the dish ... Put them in a small bowl, then add the sugar, soy sauce, white pepper and 15ml (1 tbsp) of warm water. Mix well, then set aside to soak.

It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.

The quartered stalks are steamed with stir-fried garlic and shallot—plus a little soy sauce—but you could sub ... dish alongside any roasted meat or fish—or with fried rice, a boiled egg ...

Set the prik nam pla aside. Step 2: Stir together the Thai basil sauce In another small bowl, stir together the oyster sauce, fish sauce, soy sauce, mushroom soy sauce and brown sugar. Set the ...