People of Southeast Asia believe that fish from the sea are more delicate in flavor and texture than fish from lakes, rivers or ponds. Although this recipe calls for ocean fish such as perch, grouper, bream or snapper, fine-textured freshwater fish could also be substituted. Directions are given on the package for cooking. Serve this sauce over crispy fried fish, Thai-style.

• Boil 1 cup of water along with the contents of the seafood chili sauce mix.
• Cook until it thickens while stirring constantly.
• Serve over fried seafood.

• Pepper & Garlic Seasoning Mix
• Tom Kah Paste
• Tom Yum Paste
• Satay Seasoning
• Chicken Seasoning
• Holy Basil Seasoning
• Oriental Fried Rice Seasoning
• Roast Duck Seasoning
• Coconut Agar Dessert Mix
• Laab-Namtok Seasoning
• Nam Powder Seasoning
• Panang Curry Paste
• Green Curry Paste
• Yellow Curry Paste (Karee)
• Sour Vegetable Curry Paste
• Yellow Sour Curry Paste
• Country Style Red Curry Paste
• Chinese Five Spice Blend (Palao)

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