16 Must-Try Southeast Asian Seafood Delicacies

Here’s a taste of Southeast Asia’s best seafood, where every dish brings something a little special to the table. From smoky, grilled fish to rich, coconut-based curries, these recipes capture the vibrant flavors and traditions of the region. So grab your ingredients and get ready to explore some incredible seafood dishes!

Ikan Bakar (Grilled Fish)

A popular dish in Indonesia and Malaysia, Ikan Bakar features fish marinated in a blend of spices and grilled over charcoal. The marinade typically includes 2 tablespoons of tamarind paste, 1 tablespoon of ground turmeric, 1 teaspoon of chili powder, 3 cloves of minced garlic, 2 tablespoons of sweet soy sauce, and salt to taste. After marinating the fish for at least 30 minutes, grill it until cooked through, basting occasionally with the remaining marinade. This method imparts a smoky flavor, making it a favorite among seafood enthusiasts.

Asam Pedas (Sour and Spicy Fish Stew)

Originating from Malaysia and Indonesia, Asam Pedas is a tangy and spicy fish stew. The broth is made by blending 5 dried red chilies (soaked), 3 cloves of garlic, 5 shallots, 1 inch of fresh turmeric, and 1 tablespoon of belacan (shrimp paste). Sauté the paste, then add 2 cups of tamarind juice, and 2 cups of water, and bring to a boil. Add 500 grams of fish (such as mackerel), 2 sliced tomatoes, and 5 okra pods, cooking until the fish is done. This dish is renowned for its bold flavors and is best enjoyed with steamed rice.

Tom Yum Goong (Thai Spicy Shrimp Soup)

A quintessential Thai soup, Tom Yum Goong combines spicy, sour, and aromatic elements. Boil 4 cups of water with 3 smashed lemongrass stalks, 5 kaffir lime leaves, and 3 slices of galangal. Add 200 grams of shrimp, 200 grams of mushrooms, 2 tablespoons of fish sauce, and 2 tablespoons of lime juice. Finish with 2 tablespoons of Thai chili paste and garnish with fresh cilantro. This soup is celebrated for its invigorating taste and is a staple in Thai cuisine.

Chili Crab

A signature dish of Singapore, Chili Crab features crabs stir-fried in a sweet and savory tomato-based sauce. Prepare the sauce by blending 5 red chilies, 5 cloves of garlic, and 2 inches of ginger. Sauté the paste, then add 1 cup of tomato ketchup, 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 cup of water. Add 2 cleaned crabs and cook until done. Thicken the sauce with a beaten egg before serving. This dish is a harmonious blend of sweetness and spiciness, making it a must-try for seafood lovers.

Laksa

A spicy noodle soup popular in Malaysia and Singapore, Laksa combines elements of Chinese and Malay cuisines. The broth is made by blending 10 dried chilies (soaked), 5 shallots, 3 cloves of garlic, 2 inches of galangal, 2 lemongrass stalks, and 1 tablespoon of belacan. Sauté the paste, then add 4 cups of coconut milk and 2 cups of chicken broth, bringing it to a boil. Add 200 grams of shrimp and 200 grams of fish cakes, cooking until done. Serve over rice noodles, garnished with bean sprouts and fresh cilantro. Laksa is cherished for its rich and creamy texture, combined with a spicy kick.

Bun Rieu (Vietnamese Crab Noodle Soup)

Bun Rieu is a Vietnamese soup featuring rice vermicelli and a tomato-based broth with crab paste. Prepare the broth by simmering 500 grams of pork bones with 2 liters of water for an hour. In a separate bowl, mix 200 grams of crab meat, 2 beaten eggs, 1 tablespoon of fish sauce, and 1 teaspoon of sugar. Add the crab mixture to the broth, along with 3 chopped tomatoes, and cook until the crab forms into clumps. Serve over rice vermicelli, garnished with fresh herbs and lime wedges. This dish is known for its light yet flavorful broth, making it a popular choice in Vietnamese cuisine.

Pancit Palabok

A traditional Filipino noodle dish, Pancit Palabok features rice noodles topped with a savory shrimp sauce. Prepare the sauce by sautéing 3 cloves of minced garlic and 1 chopped onion until fragrant. Add 200 grams of ground pork and cook until browned. Stir in 2 cups of shrimp broth, 1 tablespoon of annatto powder, and 2 tablespoons of fish sauce, simmering until thickened. Pour the sauce over cooked rice noodles and garnish with crushed chicharrón, hard-boiled eggs, and chopped green onions. This dish is celebrated for its vibrant color and rich flavors, making it a festive favorite.

Amok Trey (Cambodian Fish Amok)

Amok Trey is a traditional Cambodian dish where fish is steamed in a coconut curry custard. Create the curry paste by blending 5 dried red chilies (soaked), 3 cloves of garlic, 5 shallots, 1 inch of galangal, 2 lemongrass stalks, and 1 teaspoon of shrimp paste. Mix the paste with 1 cup of coconut milk, 2 beaten eggs, 1 tablespoon of fish sauce, and 500 grams of fish fillets. Pour the mixture into banana leaf cups and steam for 20 minutes. This dish is known for its delicate texture and aromatic flavors, often served during special occasions.

Nasi Goreng Ikan Asin (Indonesian Fried Rice with Salted Fish)

Nasi Goreng Ikan Asin is a flavorful Indonesian fried rice dish incorporating salted fish. Begin by soaking 100 grams of salted fish in water for 30 minutes to reduce excess saltiness, then cut into small pieces. In a wok, heat 2 tablespoons of oil and sauté 3 minced garlic cloves and 2 chopped shallots until fragrant. Add the salted fish and stir-fry until crispy, then introduce 4 cups of cooked rice, 2 tablespoons of sweet soy sauce, and 1 teaspoon of chili paste, mixing thoroughly. Garnish with sliced cucumbers and tomatoes before serving. This dish offers a delightful combination of savory and umami flavors, making it a beloved comfort food in Indonesia.

Kaeng Som Pla (Thai Sour Fish Curry)

Kaeng Som Pla is a traditional Thai sour curry featuring fish and vegetables in a tangy broth. To prepare, blend 5 dried red chilies (soaked), 3 cloves of garlic, 5 shallots, and 1 teaspoon of shrimp paste into a smooth paste. In a pot, bring 4 cups of water to a boil and add the paste, along with 2 tablespoons of tamarind paste and 1 tablespoon of fish sauce. Introduce 500 grams of fish fillets and 200 grams of vegetables such as green papaya or morning glory, cooking until the fish is done. Serve hot with steamed rice. This curry is cherished for its harmonious balance of sour and spicy notes, characteristic of Thai cuisine.

Chả Cá Lã Vọng (Vietnamese Turmeric Fish with Dill)

Chả Cá Lã Vọng is a renowned Vietnamese dish featuring fish marinated in turmeric and dill, then pan-fried. Marinate 500 grams of fish fillets with 2 tablespoons of turmeric powder, 1 tablespoon of fish sauce, 1 teaspoon of sugar, and 2 tablespoons of minced garlic for at least an hour. In a skillet, heat 2 tablespoons of oil and cook the fish until golden brown. Add a generous handful of fresh dill and sliced green onions, tossing briefly. Serve over rice noodles, accompanied by roasted peanuts and a side of fish sauce mixed with lime juice and chili. This dish is celebrated for its aromatic herbs and vibrant flavors, making it a must-try in Vietnamese cuisine.

Kepiting Saus Tiram (Indonesian Crab in Oyster Sauce)

Kepiting Saus Tiram is a delectable Indonesian dish where crab is cooked in a savory oyster sauce. Begin by cleaning 2 whole crabs and cutting them into manageable pieces. In a wok, heat 2 tablespoons of oil and sauté 3 minced garlic cloves and 1 inch of sliced ginger until fragrant. Add the crab pieces, 3 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 teaspoon of sugar, and 1 cup of water, stirring to combine. Cover and simmer until the crab is fully cooked and the sauce has thickened. Garnish with chopped green onions before serving. This dish is known for its rich umami flavor, making it a favorite among seafood enthusiasts.

Fish Sinigang (Filipino Sour Fish Soup)

Fish Sinigang is a traditional Filipino soup characterized by its sour broth, typically achieved using tamarind. In a pot, bring 6 cups of water to a boil and add 2 chopped tomatoes, 1 sliced onion, and 1 radish cut into rounds. Simmer for 10 minutes before adding 500 grams of fish (such as milkfish or tilapia) and 2 tablespoons of tamarind paste. Season with fish sauce and salt to taste, then add 200 grams of water spinach (kangkong) and 2 green chili peppers. Cook until the fish is done and the vegetables are tender. Serve hot with steamed rice. This soup is cherished for its refreshing sourness and is a staple in Filipino households.

Prawn Mee (Malaysian Prawn Noodle Soup)

Prawn Mee is a flavorful Malaysian noodle soup featuring a rich prawn-based broth. Prepare the broth by boiling 500 grams of prawn heads and shells with 2 liters of water, 2 cloves of garlic, and 1 sliced onion for an hour. Strain the broth and return it to the pot, adding 2 tablespoons of chili paste and 1 tablespoon of fish sauce. In a separate pot, cook 400 grams of yellow noodles and 200 grams of rice vermicelli until al dente. To serve, place the noodles in bowls, top with blanched bean sprouts, cooked prawns, and slices of hard-boiled egg, then ladle the hot broth over. Garnish with fried shallots and chopped green onions.

Cereal Prawns

A beloved dish in Singapore and Malaysia, Cereal Prawns feature succulent prawns coated in a crispy, buttery cereal mixture. Begin by marinating 500 grams of large prawns (shells intact) with 1 teaspoon of salt and 1 teaspoon of white pepper for 15 minutes. Deep-fry the prawns in hot oil until they turn golden and set aside. In a separate pan, melt 2 tablespoons of butter and sauté 2 sprigs of curry leaves and 2 chopped red chilies until fragrant. Add 100 grams of Nestum cereal and 1 tablespoon of sugar, stirring until the cereal turns golden brown. Toss the fried prawns in the cereal mixture until well-coated.

Fish Amok

Fish Amok is a traditional Cambodian dish where fish is steamed in a fragrant coconut curry custard. To prepare, blend 5 dried red chilies (soaked), 3 cloves of garlic, 5 shallots, 1 inch of galangal, 2 lemongrass stalks, and 1 teaspoon of shrimp paste into a smooth paste. Mix the paste with 1 cup of coconut milk, 2 beaten eggs, 1 tablespoon of fish sauce, and 500 grams of fish fillets cut into pieces. Pour the mixture into banana leaf cups and steam for 20 minutes until set. This dish is known for its delicate texture and aromatic flavors, often served during special occasions.

This article originally appeared on RetailShout.

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