Fish

Thailand is a country blessed with an abundance of fish. In the northern part of the country, most of it comes from freshwater sources – canals, rivers, paddy fields, lakes and ponds. Along the coast, from the border with Cambodia in the south-east to the tip of the narrow southern peninsula flanked by the Indian Ocean and the Gulf of Thailand, seafood of all different kinds is caught in plentiful amounts.

Thai fish is prepared in several ways, depending on the type. Meaty fish is usually fried with lots of pepper and garlic or chilli sauce, sometimes it is wrapped in a banana leaf and either grilled (broiled) or barbecued (grilled), and the more delicate fleshed fish are often steamed with chillies, lime juice and other aromatic ingredients.