A zap of lime, a bash of peppery basil, and more punchy Thai herbs are tossed with juicy bits of seafood, sizzled in hot oil and eaten straight out of the pan. Stir-fry a lip-smacking, protein-packed bowl of tasty, lovely pink salmon larb, or deep-fry delightful spring rolls stuffed with sweet prawns.
Add rice or noodles, and you'll transform your seafood dish into a full-flavored meal. Jasmine rice, aromatic and soft, with just a little bite, absorbs the oozing juices of all seafood well. Try a sweet-sour pineapple fried rice, or a street-food favorite, crab-flecked fried rice. In noodles too, rice noodles - flat and plain tasting, bring out perfectly the oceanic flavours of sweet shrimp in the world-famous pad thai.
Seafood-studded salads can turn a salad into a quick, filling, meal. In Thai salads, citrusy fruits such as mango, papaya, and floral pomelo sacs add bursts of textures and highly perfumed flavor contrasts to savory seafood chunks. Make any one of these cool salad bowls to go, like a citrus salmon salad, or one with mango and a creamy sweet fish dip.
Watermelon and... dried fish? Well, locals love it. That's because it's the classic flavor combination that works - something sweet, and something salty. Think of plum salt that's often shaken on guava slices, or perhaps something more familiar - adding salt to soda. Perhaps you'll love this too, give it a go, or make something familiar instead.