Asian Market is very excited to bring you authentic, high-quality ingredients from the other side of the Pacific Ocean. As Roswell’s only food grocer specializing in Asian ingredients, you can expect us to provide one of the area’s largest selection of specialty Asiatic fare at everyday low prices.
Our customers love our selection of hard-to-find items and the choices of brands, sizes and flavors from which to choose. Please come visit us at our store and you’ll soon discover that we offer a wide variety of Asian foodstuffs (Thai, Japanese, Korean, Chinese, Vietnamese, etc), as well as kitchen utensils that may not otherwise be found in the Asian/Ethnic aisle at a big-box grocery store. You’ll be able to find a wide assortment of frozen fish, shellfish and meats in the freezer aisle as well as in-season, fresh produce unique to the culture of the Western Pacific region. Asian Market has also opened a Thai eatery in the back of the store and is open from 11 a.m. to 7 p.m., Monday through Saturday.
Never tried your hand at cooking Asian dishes? It’s incredibly quick and painless and the recipe below is a perfect example of just how easy it can be to cook a great Asian dish in the comfort of your own kitchen!
‘Pla Rad Prik’
4 servings, Prep Time: 20 Minutes
Total Time: ~25 Minutes
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- 1 Fish, Whole (~2 Pounds), completely defrosted and descaled
- 4 Tablespoons Roughly-Chopped Fresh Garlic
- 7-10 Fresh Red Thai Chile Peppers
- 4 Tablespoons Palm Sugar
- 4 Tablespoons Fish Sauce
- 2 Tablespoons Tamarind Concentrate mixed with 2 tablespoons water
- 1/2 Cup Water
Preheat oven to 350˚F. In a wok or dutch oven, heat about 2 Cups of vegetable oil over medium heat just below smoking temperature.
Pound the garlic and about 7 peppers in a mortar and pestle. You can also use a food processor but don’t pound/process the mixture too much as you want to keep it relatively rough. Pound and add more peppers if the mixture isn’t spicy enough. Set the mixture aside.
Cut 3 or 4 slashes down to the bone of the cleaned fish. Deep fry fish until crispy (8-10 minutes on each side.) Hint: When putting your fish into the oil, hold the tail and let it slide in from one side. Remove the fired fish from oil, place it on a rack, and put it in the preheated oven for about 10 minutes – this will make it even more crispy.
While the fish bakes, remove the oil except for about 2 Tablespoons. Over medium-low heat, add chile/garlic mixture. Fry breifly until fragrant. Add tamarind, fish sauce, palm sugar, water, and sauté it for a few minutes to allow it to thicken.
Place fish on serving platter, pour the sauce liberally it and garnish with sliced green onion, red chile peppers and cilantro (optional). Serve hot with steamed rice and enjoy!
Asian Market & Seafood
5702 S. Main St., Roswell
Mon. – Sat. 10am – 7pm
Sun. 12pm – 7pm