Chapter 3: Seafood
- Soy-Sake Salmon with Almond Fried Rice
- Ginger-Citrus Swordfish with Fennel Salad
- Spicy Shrimp (Prawn) with Mango and Rice Noodles
- Thai Seafood Noodle Pot
- Tempura Shrimp (Prawns) with Avocado and Ponzu Dipping Sauce
- Broiled Miso-Glazed Salmon with Lime-Cucumber Orzo
- Banana Leaf-Wrapped Chile Halibut
- Scallion-Panko Cod with Red Onions and Swiss Chard
- Olive Oil-Poached Salmon with Tomato Tapenade
