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Tropical Thai Swordfish

Tropical Thai Swordfish

Close your eyes for a moment. Can you imagine yourself being in a warm sunny place, soft white sand under your feet, delightful fresh ocean breezes and the delightful smell of fresh lemongrass, keffir lime leaves and holy basil wafting in the air?

Sawadee Ka! Welcome to Koh Samui, Thailand!

Tropical Thai Swordfish

Koh Samui is an island just about 700 km south of Bangkok and it is all about the fresh seafood. I spent 5 days consuming and testing all of the Thai seafood dishes they had to offer. I tried their fried whole fish with garlic chili sauce, grilled prawns, fish curry, and numerous little street food treats and this had my taste buds on full alert.

Tropical Thai Swordfish

You would think after 5 full days of Thai food for breakfast, lunch, and dinner I would be ready for something different, but instead I crave it every day.  So I was off to Bam's Kitchen to try to make something Thai inspired, simple and delicious with a couple of swordfish fillets from the market.

Tropical Thai Swordfish

Without a recipe in hard, only memories still fondly on my taste buds from my trip, I created the most happy little accident... a grilled swordfish with Thai herbs and spices.  The succulent swordfish  flaked so easily and mingles happily with the beautiful bouquet of flavors from the lemongrass, keffir lime leaves, Galangal and basil. A little savory from garlic and shallots. A little salty from the fish sauce. A little sour from limes. A little spicy from the bird chilis. A little sweet from the Asian pear. A little depth of flavor from the mirin wine and perfectly light, healthy and delicious. This dish is perfect for gluten-free, diabetic diets, cardiac diets and for those carb watchers.

Tropical Thai Swordfish

You do not have to go Thailand to submerge yourself in a little tropical holiday. This simple Tropical Thai Swordfish dish is so easy that you can make it from the comfort of your own home and it is like taking a little mini holiday to a tropical paradise.

Tropical Thai Swordfish

Thai seasoning is always about the combination of sweet, salty, sour and spicy with very fresh ingredients. I just can't seem to get enough of these flavors. I must admit I had zero plan of what I was going to make or how I was going to prepare it but I just started gathering some simple supplies and I have to tell you this little fish dish is just gorgeous.

Tropical Thai Swordfish

I do not know if you can get this where you live, but in Hong Kong, they make pre-made Tom Yum soup fresh packets. They have fresh shallots, lemongrass, Galangal, keffir lime leaves, fresh key limes and of course bird chilis all in one convenient little package. I also love the flavors of holy basil but of course they were fresh out of that at the local market so substituted regular basil.

Tropical Thai Swordfish

You can use any firm flesh white fish you like but swordfish just happened to be a good bargain at the market today, so I choose this. I also think a whole fish that is cleaned, scaled and prepped for the grill (stuff the cavity with keffir lime leaves, lemongrass, galangal and shallots, cut some scores on the sides and massage with oil) before grilling would be just beautiful in this dish.  However, I have teenager boys at home and they are not fond of  the eyes of the fish staring back at them.

Tropical Thai Swordfish

I created 3 layers of Thai flavorings to help infuse the dish. First, I decided that I would marinate the fish first to really accentuate the Thai flavors. normally, it really takes a long time for flavors of fresh herbs to come out (I  have hungry teenage boys waiting so I needed to get this going fast) so I first did a quick saute of the garlic, scallions, lemongrass, keffir lime leaves, galangal and chili (optional) first to bring out the oils and flavors of the Thai herbs before adding to the marinade. Then, I did a quick pan fry of the fried spices in a delicious broth to top off the final dish and then I made a quick Thai chili dipping sauce to top it all off. The Thai chili dipping sauce is completely optional but my boys will eat anything (even fish) if it is spicy.

Wishing you a lovely tropical holiday, even if you are snowed in.  Take Care, BAM




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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Tropical Thai Swordfish

By HWC Magazine  , , , , , , , , ,   

February 23, 2013

Take a holiday from the snow with a fast and easy Tropical Thai Swordfish.

  • Cook: 1 hr
  • Yields: 4 Adults or 1 Hungry Teenager


swordfish - 1 fillet per person (or can use whole fish or any firm white fish)

oil for frying - 2 tablespoons (I used coconut oil)

shallots - 4 minced

lemongrass - 3-4 diced very finely

garlic - 4 cloves minced

Galangal (Kha) - 2 inch wedge peeled and sliced thinly

Chili (Phrik) - 1-2 bird chili or to taste (optional)

keffir lime leaves - 5 leaves stem removed and sliced thinly

mirin - dash

fish sauce - dash to taste

Asian pear (nashi) - 1 whole grated (can use other types of pears as well)

lime juice - juice of 1 lime

thai basil - 1 handful (may subsitute regular basil)


1Place oil in frying pan (wok) up to medium heat and add in half of the shallots, half of the lemongrass, half of the garlic, half of the galangal, half of the chili, half of the keffir lime leaves and saute until fragrant and the onions are translucent. Add a splash of mirin and deglaze the pan. Remove from heat and set aside to cool.

2In a resealable plastic baggie or tupperware place in the cleaned swordfish and add the grating with the juice of the Asian pear, a dash of fish sauce, half of the lime juice and the Thai cooled herbed mixture. Rub the swordfish well and cover and place in the refrigerator to marinate for about 30 minutes.

3Preheat grill. (You can use gas, charcoal or even a a grill plate on top of stove)

4Remove the swordfish steaks from the marinade and drizzle with a little oil on both sides and place on hot grill. Grill swordfish steaks for 2-3 minutes on each side depending on the thickness of your fish or until the fish flakes easily with fork. Remove from grill and keep warm.

5In a small frying pan, place a small amount of oil, bring up to medium high heat and do a quick stirfry of the remaining shallots, garlic, lemongrass, finely grated galangal, finely minced keffir lime leaves, chilis until aromatic. Add basil and fry for a moment. Season with a dash of fish sauce and finish off with a squeeze of fresh lime. (If you need a little sweetness to the mix then reserve a little of the asian pear gratings and add at this time) Pour sauce over the swordfish steaks.

6Step 6 Serve with a delightful spicy Thai dipping sauce. Please click here for the recipe details...

  • Anne ~ Uni Homemaker

    That looks delicious! It’s almost midnight here and you’re making me hungry! 😀 I’m loving that dipping sauce.

    • Bams Kitchen

      Hello Anne, a great starter for the Tropical Thai Swordfish is my shrimp bundles with dipping sauce as a starter. Both recipes use the special sauce and the special dipping sauce keeps for a couple of weeks in the refrigerator in a sealed tight container. Take care, BAM

  • LOVE the new look Bam – absolutely stunning as is your recipe.
    Have a lovely weekend and thank you for putting me in your blog’s listing. 🙂
    🙂 Mandy xo

    • Bams Kitchen

      You are most welcome, Mandy! It is so nice to have met such lovely little chefs from all around the world! Have a super weekend. Take care, BAM

  • Delicious!!!!

    • Bams Kitchen

      Thank you! Happy cooking, BAM

  • I love Thai food and swordfish! Wonderful dish BAM 🙂

    • Bams Kitchen

      Thank you Tandy. This is a really light and delicious dish for the BBQ or inside grill. I am already missing Thailand. Take care, BAM

  • Just reading the way you describe the dish made me hungry
    This sounds like a true party for the taste buds!

    • Bams Kitchen

      Hello Sawson, I am happy to hear this. Sometimes I feel very lucky to be living in Asia so I can have access to all the fresh seafood and herbs and produce. I think that even in other countries it might not be fresh but you can get access to the dried items (lemongrass, keffir lime leaves,etc) in the Asian section of your supermarket. Take care, BAM

  • Love the lemon grass flavor on this fish…yummy

    • Bams Kitchen

      Thanks so much. I just adore the Thai flavors of the spicy, sweet, sour and salty, just can’t seem to get enough of it. Take care, BAM

  • Buona sera, BAM! This sounds delicious and a great way to prepare swordfish. Love how fresh everything looks — and authentic. Yes, Thailand must be on your mind and we’ve all benefited. Yay!
    I just grilled swordfish Thursday night for a future post. Not to worry. There’s little chance I’ll ever post a Thai dish unless it’s been served to me at a favorite restaurant. I love the food just wouldn’t know where to begin when preparing it.

    • Bams Kitchen

      Gratzie John! I cant wait to read your Italian swordfish recipe. I am sure it is made with just a few quality ingredients and the taste is beautiful. I think the biggest difference between Italian and Asian cooking is the pure number of ingredients used. You will have less than 5 and I will always have up to at least 10 for Asian cuisine. If you can cook and create all of your fresh pasta and difficult cheese preparations, you certainly can cook Asian food. Come on along and give it try. Wishing you a super weekend. Take care, BAM

  • How I would love to be in a warm sunny place. We are having a cold, gray day and the forecast of 2 – 4 inches of snow on top of what is still on the ground. Your tropical Thai swordfish dish looks sooooo delicious. Must get to the Asian market for a few stalks of lemongrass for rooting to be planted out when conditions are right.

    • Bams Kitchen

      Hello Norma, I know you are having some very miserable weather and that is exactly why I posted this post to try to help bring a little sunshine and tropical feel to your cold snowy and dull days. I hope spring comes for you soon. Indeed plant some lemongrass and some Thai holy basil and you can make some many lovely dishes with these spices. Lemongrass teas is beautiful as well. Wishing you a bright and sunny weekend or at least hope so. Take care, BAM

  • Lovely flavors in this! I love Thai, but almost never cook it. This is such a great recipe, though (I love swordfish!) that I should give this one a go. Good stuff – thanks so much.

    • Bams Kitchen

      Thank you John. Are you able to get Thai ingredients where you live? I know that sometimes that can be difficult but you can check as many times you can purchase the dried herbs instead. I know that fresh is always best but it is an alternative. My boys love swordfish as it is a mellow white firmed fish that really holds up to being grilled. Wishing you a super weekend. BAM

  • petit4chocolatier

    Love swordfish and I haven’t eaten it in a very long time. I am unsure if I can purchase this locally and will have to check it out. This looks very delicious Bam!

    • Bams Kitchen

      Thank you and you can use any white fish you have locally. I just used swordfish as it was a good price in the market. If you are into grilling whole fish this dish is gorgeous with grouper, mahi mahi, stone fish and many others. Take care, BAM

  • I tried closing my eyes but then I couldn’t read the rest of your lovely post! But since I can’t get the warm ocean breezes & sand between my toes right now, this dish looks like a great substitute. I’ve never tried any Thai food but this looks terrific. Have to agree with your boys on the fish eyes though.

    • Bams Kitchen

      Hello Diane, I have seen pictures of your snow so wishing you a little tropical holiday, even if it is for a minute. Really you have not eaten any Thai food before? Come on over and I will convert you. Most people, when they try it for the first time, love it. If you do not like spicy things then do not add any chilis and it is still a lovely fresh dish. Thai flavors with the sweet, sour, salty and spicy has a little something for everyone. Take care, BAM

  • This sounds mouthwatering! I love Thai food so much. I’m pretty jealous of your little trip!

    • Bams Kitchen

      Thanks Korena. Because we live in Hong Kong, the trip the Thailand is quite short and taking advantage of doing a little exploring while we are on this side of the world. However, wherever I am in the world I know I will be craving and making all of my Thai favorite cuisines. Take care, BAM

  • What a beautiful and wonderfully flavored dish! Thanks for transporting me to a tropical place 🙂

    • Bams Kitchen

      Hello Danny, thank you very much and I am glad if I could bring you to a warm tropical place, if even for just a few moments. Happy Cooking , BAM

  • Amazing!The sauce looks so delicious.

    • Bams Kitchen

      Thank you Natalie. I love the savory warm sauce I put on top of the fish but my teenagers love the spicy dipping sauce. Take care, BAM

  • I love your tropical fish dish my friend, your photos are superb and I can almost taste it (almost because I have never eaten meat before :P_


    • Bams Kitchen

      Hello CCU. I hope to have some vegetarian dishes coming your way soon. Thank you for your kind comment. Take care, BAM

  • Eha

    May I congratulate you sincerely on your new format: beautifully simple and elegant! You have always had lovely photos but this series really makes the fish look succulent . . . lovely, easy recipe already copied 🙂 !

    • Bams Kitchen

      Hello Eha,
      It is so nice to see you and thank you for the visit! I hope you are doing well. Thank you for your kind comments and I am delighted to hear that you enjoy the recipe. Try a few shrimp bundles with the special dipping sauce as a starter and you are good to go. Take care, BAM

  • Bam, this looks like something my family would LOVE to eat! I am amazed at people who are able to recreate dishes just by remembering the taste, it’s something I have absolutely no clue of. Though I am glad we met over cyberspace, so I can rely on your keen sense of taste!

    • Bams Kitchen

      Thank you Jeno for your very kind comment and I am also glad we met in cyberspace so that we can share each other’s culinary experiences. Actually I just got back from Sai Kung, HK and had some of the most amazing seafood dishes. A garlic and chili fried prawn dish that was out of this world. Do you have a recipe for this? If not going to give it a go and see how it turns out. Take care, BAM

  • If I had to choose only one cuisine for the rest of my life, it could very easily be thai…love it!

    • Bams Kitchen

      Me too! I just love Thai cuisine. I could and have eaten for breakfast, lunch and dinner for days on end and never get sick of it. Take care, BAM

  • Going to have to give swordfish another go – your recipe looks delicious – YUM:)

  • Thank you so much for “taking me away” just for a moment! This looks delicious, and I love the presentation! Well done 🙂

    • Bams Kitchen

      I am so happy you liked this little mini get away. Yesterday I went to Sai Kung up in the New Territories of Hong Kong and had some amazing seafood dishes and once again I am inspired. That recipe may be coming soon too. Take care, BAM

  • You have a gift, BAM, in your ability to mix so many ingredients to create the ideal Thai marinade for the swordfish.

    • Bams Kitchen

      Thank you so Kathleen for your kind comment but I think I am just like every foodie. I savor my food, I take pictures of my food and talk about food all day, then try to recreate or reengineer dishes. I am hopelessly in love with food! Have a super weekend. BAM

  • Hi Bobbi! Just reading your first paragraph makes me wish I’m in Thailand right now! I can never get sick of the food there, they are so honestly-simple and unpretentious, but packed full with lots of flavour and deliciousness. I wish I can have a bite of the swordfish right now!

    • Bams Kitchen

      Hello Jasline, come on over. You are just a couple hour flight away and I will whip you up a quick Tropical Thai Swordfish Fillet with all of the fixings. I feel the same way about Thai food. If I had one last food request it would be Thai cuisine. Take Care, BAM

  • Wow look at those gorgeous fish fillets, makes me hungry anytime

    • Bams Kitchen

      Thank you Ray. These little fillets were really melt in your mouth delicious, I think it was the marinade that really made the difference. Thanks again for helping me trouble shoot my comment issue. Take Care, BAM

  • Vina’sdeliciousrecipes !

    Hi Bobbi!
    This is really a mouthwatering recipe! :)))

    • Bams Kitchen

      Thank you very much. Even my teenage boys who generally are not fond of fish, loved this recipe. Take care, BAM

  • Such a lovely recipe with pear and lime leaves… I would love the Thai flavours.

    • Bams Kitchen

      Thank you Mich. I know there are a few items on the ingredient list but it is really quite and easy recipe. Happy Cooking, BAM

  • What an absolutely fabulous recipe for swordfish, too bad it’s close to impossible to get it around….

    • Bams Kitchen

      Thank you. Feel free to substitute sword fish for any firm white fish that you have available in the markets where you live. Mahi Mahi, grouper, or really any white fish if you choose to do it whole on the grill. Take care, BAM

  • Wow! This looks incredibly fantastic!!!

    • Bams Kitchen

      Thank you, I must say these were quite good and kind of melted in your mouth. Do you like Thai food? Take care, BAM

      • Oh yes. I could drink fish sauce!

        • Bams Kitchen


  • Looks absolutely delicious!

    • Bams Kitchen

      Thank you very much. This is a pretty simple dish that is easy for both a quick weeknight or a gathering on the weekend. Take Care, BAM

  • I am planning on making tilapia tonight … thank you for a new tasty recipe!

    • Bams Kitchen

      Hello Brenda, I love tilapia it is such a gorgeous white flaky fish. I hope you give some of the Thai flavors a try tonight with your fish. Happy cooking, BAM

  • Courtney

    Alas, I am not allowed swordfish right now – and I so wish I was… this looks amazing!!! And I just saw you on FB and friended you, so I can see all your updates!

    • Bams Kitchen

      Hello Courtney, no worries pregnancy is short term and you can still eat all the chocolate you want as that does not have higher levels of mercury. Fish that are lower in mercury are cod and tilapia but follow whatever your physician orders are in regards to fish intake per week. Hello Courtney, I am so behind the times and just now getting on this whole facebook thing so happy to have the time to get that sorted out. Take Care, BAM

  • I’m loving the new look you’ve created here, Bam! The fresh herbs and chilis…I just love those flavors. The next time my boys are with the grandparents, I’ll have to try this. Seems like a meal I’d like to linger over with a good glass of wine.

    • Bams Kitchen

      Hello Allison, I know kids and seafood are usually 2 words that don’t go well together. This Tropical Thai Swordfish is a romantic dinner for 2 but if your boys are like mine just leave off the toppings and grill the fish plain. My teenagers are older so they love the spicy dipping sauce but I am sure yours are bit younger and might be keen on spicy things. Another trick I have learned with getting kids to eat fish is to dredge the fish in sesame seeds and fry and they love that outer crunch on the outside and they forget it is fish. Of course there is the whole batter it up and fry it and serve with a side of chips and they could be eating liver and never know it concept. Take Care, BAM

  • This sounds great, and your new site is looking so nice, too!

    • Bams Kitchen

      Hello Nancy thanks on both! I am looking forward to keeping in touch. Take Care, BAM

  • Konnichiwa Bam! I love Thai food.. that I can even eat it everyday! The lemongrass made me drool and the sauce makes me want to eat this right now! It looks and sounds like a very quick and easy and DELICIOUS dish. I need a big bowl of rice and I’m ready to dive in!

    • Bams Kitchen

      O genki desu ka, Nami-san? I am also one of those people who could eat Thai food for breakfast, lunch and dinner and never get tired of it. I really like this dish as it is very light and yet very flavorful and even my teenagers liked it. For the record… My teenagers actually liked this dish, it was an epic moment. (However, I must say as my kids spent some of their formative years in Japan and they were very spoiled and had the freshest seafood and sushimi so they have had a bit of a different upbringing than many teenagers) Ja Mata, BAM

  • I have not been here in a while and it looks like I’ve been missing out a lot. I have to be honest that I have not had a good swordfish recipe so far and I think it’s because all the dishes I’ve had lack the flavor. Your dish on the other hand sounds totally amazing. I would imagine the thai marinade and the dipping sauce would add a lot of flavor to the fish. Great post and thanks for sharing!

    • Bams Kitchen

      Hello Yi, thanks so much for stopping by. I sent you an e-mail as my comments on your tasty little hot pot for some reason are not going through on your site. Thank you for your kind comment and I think it really is the 3 layer of flavoring that really gives this dish a special flare. Take care, BAM

  • Oh, we are also looking forward to our Thailand trip (once again!) very soon!! Your swordfish made in Thai style is simply awesome. I loved that Thai chilli topped over it…the picture looks so gorgeous!

    • Bams Kitchen

      Thanks so much for stopping by and for your kind comment. Wishing you a safe and relaxing trip to Thailand. So many lovely places to visit, so short on time. I love the beautiful Thai people and the food is just gorgeous. The sweet, salty, spicy and sour flavor combinations is something that I can never seem to get enough of it. Have Fun on your trip! BAM

  • I’m like you and try to recreate dishes as soon as I get home from a trip while the memories of the tastes are fresh. Your swordfish sounds delicious. I can just imagine all the wonderful dishes that you encountered on your trip.

    • Bams Kitchen

      Hello Karen, My husband and family always laugh at me as I test taste my food in a restaurant. Unlike most people who are just enjoying the dishes we are trying to figure out the ingredients and how much in each and what way it was prepared. It is kind of like a science experiment and then of course there is the photo taking…so we remember what we ate. No wonder our family laughs at us. You can spot a foodie a mile away….Take care, BAM

      • It sounds like we are a lot alike. By the way…I have seen your comments on other blogs about your comments not going through. I’m having the same problem and hate that friends don’t think we are reading their posts.

        • Dan

          You too are having the same issue with commenting? Hmmm? I just thought it was because I moved from wordpress to a .com self hosted site. One thing I did was go in an update all of my gravatar information and now I can leave a message using my twitter account or facebook account for those that have a wordpress account. I feel horrible that all of my foodies friends feel like I have abaondoned them but really all my comments are in their spam box. I hope this resolves soon. Take care, BAM

        • Bams Kitchen

          Hello Karen, I know that must have been strange having this guy name Dan respond to your question but it is actually me (BAM). Dan is my friendly IT specialist who happened to be signed on to my account trying to help me trouble shoot some issues when I send this response. Take Care, BAM

  • This is my first time at your newly designed blog and I absolutely love it. And I love this swordfish as well. I would love to have this for dinner

    • Bams Kitchen

      So glad to see you Kay! Thank you for your kind comments and this thai inspired swordfish is quite lovely with all of the flavors of sweet, salty, sour and spice. Take Care, BAM

  • What a delicious flavor for swordfish!

  • the close up of your steak is amazing…looove the new look, btw!!

    • Bams Kitchen

      Thank you Squishy Monster! I am happy you like the new look I think it feels a bit more organized and easier to find what you are looking for. Happy cooking to you. Take Care, BAM

  • Oh my gosh. I am in love with this tropical recipe. It looks like we are both on a tropical kick right now. The sauce looks absolutely crazy delicious Bam.

    • Bams Kitchen

      Hello Geni, Thank you so much for your lovely comment. I have seen your recipes and they are gorgeous. When there is still snow on the ground in March you need to think warmer thoughts and this fish dish will certainly set the mood. Maybe we should combine our menu items? Geni this is really BAM, even if you see a picture of a guy name Dan (My friendly IT specialist) who is trying to help me get some things sorted. Sending some warm tropical thoughts your way. Take Care, BAM

  • I believe you were actually IN the place I was dreaming about this week…maybe I was channeling your holiday! I adore Thai food and really could eat it for days on end. This swordfish looks like it would make me very, very happy. 🙂

    • Bams Kitchen

      I am a light packer so if you can fit in my carry on bag your more than welcome to join me next time. It is the time of the year that everyone that faces that “white stuff” falling from the sky needs a little sunshine and sand between their toes. Although I can’t bring you to the beach, I can bring the beach to your kitchen. This tropical swordfish dish makes you feel like you are on a tropical holiday with fresh summer breezes and delicious Thai spices. Sending some warm thoughts and sunshine your way. Take Care, BAM

  • I really wish I could go back to Thailand sometime soon 🙂 it’s been a few years since I’ve gone and I’m just dying to have their authentic papaya salads, and Thai beef salads and the curries just all their food 😀 Ohhh I love the look and sound of your swordfish hope I’ll be able to find swordfish here in Melb and then try making this ~

  • Bams Kitchen

    Hello Daisy, Thai cuisine is so addictive… I also love papaya salads but it is difficult to find green papaya here in HK. What about where you live? You can use any firm white fish available if swordfish is not available where you live. It really is the marinade, and the sauces and the dipping sauce that makes this dish special. Sending some warm thoughts your way. Take Care, BAM

  • Liz

    I’m closing my eyes, ignoring the snow flurries, and imagining myself in the tropics. And while I’m at it, I’ll imagine that this glorious fish is my dinner tonight! What a wonderful, flavorful recipe…I adore Thai influenced dishes…yum!!!

    • Bams Kitchen

      Hello Liz, I think they really need to fire that ground hog as he is always wrong. Sending some warm thoughts and breezes your way from Hong Kong. This Thai inspired fish dish really works well with any firm white fish for the grill. It is so light and even though swimsuit season is still a couple of months away, it is good to have some of these recipes in our diet. Take care, BAM

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  • Wow! This dish looks fantastic! John was right sending us here 😉

    • Bams Kitchen

      I am so glad you like it and isn’t Johns swordfish just gorgeous with his beautiful green sauce.Take care, BAM

  • Beautiful pictures!!

  • I am going to Bangkok in April, Bam and this seems like the perfect dish to get my taste buds ready for the trip. You are truly an inspiration! Your dishes are unique perfection.

    • Bams Kitchen

      Thank you for your kind comment and I am happy to pass along my passion for this cuisine. Have fun in Bangkok! It is going to be hot so be prepared. Yes it is time to get your taste buds ready. Thai culinary cuisine is one of my favorites in the world. I am lucky to live in Asia so I can get many of the fresh ingredients I need to make it.

  • Scrambled Megs

    koh samui is one of my favourite places in the world. cannot wait to go back. this fish looks amazing

  • i’ve paired swordfish with black garlic dan thai inspired sauce before, i think basically the fish itself being so savory..
    this is price and rare to find in my place, lucky you
    i think their endagered fish species because i grown with the marlin fish fillet in the most of my childhood, but none seen in local fresh market nowdays

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