Label
All
0
Clear all filters
Appears in

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About
A widely used flavoring in Sri Lankan cooking, Maldive fish is small dried chunks of tuna that are crumbled or shredded and added to many dishes. It brings a smoky depth of flavor rather like that given by fish sauce or shrimp paste in Thai and other Southeast Asian cuisines. Maldive fish is sold in jars in Sri Lankan grocery stores. Bonito flakes (shaved dried tuna, used in Japanese cuisine) can be substituted, or the Maldive fish can be omitted altogether, with some loss of depth of flavor.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title