Crispy-fried pomfret is a Southeast Asian specialty. Works really well with bluegills, porgies, pompano and similar fish.
Catfish, simmered, traditionally in a clay pot, in a sweet-spicy-savory sauce and served over rice.
Char siu is basically Chinese barbecue, usually done with pork. It’s sweet, spicy and so damn good you owe it to yourself to master this recipe.
A Vietnamese style smoked fish salad recipe that uses any flaked smoked fish, served with sweet and hot peppers, tomatoes and cilantro.
Korean barbecue is sweet, salty, sour and smoky. It’s a fantastic marinade for deer, elk, antelope or yes, beef.
Hunan red cooked pork, made with either wild pigs or black bear meat. So good. So easy!
OK, I’ll admit it: I like Sad Panda’s orange chicken. The combination of crispy, sweet, spicy and tart is more or less crack cocaine to humans, and I am not immune. Here’s my version of that recipe, done with pheasant, grouse, quail, turkey or partridge.
Chinese tea smoked duck is a fantastic way to eat fat duck breasts, and can be done on a stovetop. No smoker needed.