Seafood of South-East Asia : comprehensive guide with recipes / by Alan Davidson.

Acknowledgements -- Introduction to the First Edition -- Introduction to the Revised Edition -- Catalogues -- Explanation of the Catalogues -- Catalogue of Fish -- Herring-like Fish, Big and Small -- A Mixed Bag: Catfish, Eels, Lizard Fish, Garfish, Half-beaks and Flying Fish -- Barracuda, Grey Mullet and Threadfin -- Some Perch-like Fish, including the Barramundi and Tripletail -- Groupers and Seabass: The Family Serranidae -- The Carangid Fish, the Runner and the Moonfish -- Snappers -- Bream, Mojarras and Grunts -- Croakers -- Goatfish and Some Small Fish of the Coral Reefs -- A Miscellany of Other Perch-like Fish -- Mackerel, Tuna, Swordfish and Sailfish -- Flatfish -- Leatherjackets, Triggerfish and Blowfish -- Sharks and Rays -- Catalogue of Crustaceans -- Shrimps, Prawns, Spiny Lobsters and the Mantis Shrimp -- Crabs -- Catalogue of Molluscs and other Edible Sea Creatures -- Single Shells (Gasteropods) -- Bivalves -- Cephalopods -- Sea Turtles -- Miscellaneous Marine Creatures and Edible Seaweeds -- Recipes -- Introduction -- Notes on Ingredients -- Recipes from Burma -- Recipes from Thailand -- Recipes from Cambodia -- Recipes from Vietnam -- Recipes from China and Hong Kong -- Recipes from the Philippines -- Recipes from Indonesia -- Recipes from Malaysia, Brunei and Singapore -- Bibliography -- Index -- Table of Weights and Measures.