A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region.
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times.
Cypriniformes is an order of ray-finned fish, which includes many families and genera of cyprinid fish, such as barbs, gobies, loaches, botias, and minnows. Cypriniformes is an "order-within-an-order", placed under the superorder Ostariophysi—which is also made up of cyprinid, ostariophysin fishes. The order contains 11–12 families, over 400 genera, and more than 4,250 named species; new species are regularly described, and new genera are recognized frequently. Cyprinids are most diverse in South and Southeast Asia and are entirely absent from Australia and South America. At 112 years old, the longest-lived cypriniform fish documented is the bigmouth buffalo.
Asian cuisine encompasses several significant regional cooking styles of Asia: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. Cuisine is a distinctive way of cooking practices and customs, usually associated with a specific culture. Asia, as the largest and most populous continent, is home to many cultures, each with its own characteristic cuisine. Asian cuisine, also known as Eastern cuisine, is considered the "culture of food within a society" due to the beliefs, cooking methods, and the specific ingredients used throughout the entire process. Asian cuisines are also renowned for their spices. A key taste factor in Asian cuisine is “umami” flavor, a strong savoriness prominent in Asian cooking, which can be achieved through fermented food or meat extract.
The barramundi, Asian sea bass, or giant sea perch is a species of catadromous fish in the family Latidae of the order Carangiformes. The species is widely distributed in the Indo-West Pacific, spanning the waters of the Middle East, South Asia, Southeast Asia, East Asia, and Oceania.
Pieter Bleeker was a Dutch medical doctor, ichthyologist, and herpetologist. He was famous for the Atlas Ichthyologique des Indes Orientales Néêrlandaises, his monumental work on the fishes of East Asia published between 1862 and 1877.
A fish pond or fishpond is a controlled pond, small artificial lake or retention basin that is stocked with fish and is used in aquaculture for fish farming, for recreational fishing, or for ornamental purposes.
Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat. Both are centred on the main ingredient — rice. It is a mixture of different indigenous styles with considerable regional variations and some external influences. The traditional way of cooking and the cuisine of Assam is very similar to South-East Asian countries such as Thailand, Burma (Myanmar) and others. The cuisine is characterized by very little use of spices, little cooking over fire, and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon, squab, etc. are very popular, which are often paired with a main vegetable or ingredient; beef used to be eaten before British colonialism, and some continue to do so. Preparations are rarely elaborate. The practice of bhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam. The preferred oil for cooking is the pungent mustard oil.
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either cut into blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables.
Padaek or padek is a traditional Lao condiment made from pickled or fermented fish that has been cured. It often contains chunks of fish and is thicker, as well as more seasoned than fish sauce. The fermentation takes a long time, giving padaek an aroma similar to cheeses like Époisses. Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang. Padaek is used in many Lao dishes, most notably tam maak hoong.
Fish moilee/moily or fish molee is a spicy fish and coconut dish of possible Portuguese or Indian origin. It is common in India, Malaysia and Singapore. During the times of the British Empire, it spread into other places of South-East Asia, such as Singapore.
The Cultrinae are one of at least 13 subfamilies of cyprinid fish. It contains ten genera.
Discogobio is a genus of cyprinid fish that are found in eastern Asia. So far the 16 species have only been identified from China and Vietnam wherein each species is endemic to the country in which it is found.
Pseudohemiculter is a genus of freshwater ray-finned fish belonging to the family Xenocyprididae, the East Asian minnows or sharpbellies. The four species in this genus are found in eastern Asia.
Surimi is a paste made from fish or other meat. It can also be any of a number of East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster, crab, grilled Japanese eel, or shellfish.
Fish crackers are deep-fried crackers made from fish and spices, originating from Indonesia. The crackers are made mainly with tapioca flour and/or sago flour and then salt, sugar, and MSG as seasonings. Fish crackers can be found throughout Southeast Asia and East Asia. However, they are more commonly found and of greater variety in Indonesia and Malaysia.
Xenocyprididae, is a family of freshwater ray-finned fishes with a natural distribution in Asia. This taxon, sometimes spelt Xenocypridae, was previoulsy regarded to be a subfamily, Xenocyprinae, of the family Cyprinidae. Cyprinidae sensu lato is now divided into a number of smaller families within the suborder Cyprinoidei, in the order Cypriniformes.
Pseudohemiculter dispar is a species of freshwater ray-finned fish from the family Xenocyprididae, the East Asian minnows and sharpbellies, from south east Asia. It occurs in the Mekong and Nam Ma basins in Laos, central and northern Vietnam, and southern China.
Pseudohemiculter hainanensis is a species of freshwater ray-finned fish from the family Xenocyprididae, the East Asian minnows or sharpbellies, from south east Asia. It occurs in the Yuanjiang, Zhujiang, Hainan Island, and middle reaches of Changjiang River in China and Vietnam.
Pseudohemiculter kweichowensis is a species of freshwater ray-finned fish from the family Xenocyprididae, the East Asian minnows or sharpbellies. It is endemic to Guiyang, China.
