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At last, I had developed a taste for sweet and sour fish — or rather, had developed a sweet and sour fish exactly to my taste.
I never had the chance to grow into sweet and sour fish.
It comes in a gorgeous, aromatic sour fish broth, with chiles, shallots, garlic, mint, fresh ginger flower and dried slices of a yellow-colored fruit called asam gelugor.
Sweet and sour fish with rice was also majestic, the subtle, tangy, orangey sauce much the best of its kind I've had in years.
The sleek gray dining room served nouvelle Guizhou specialties like sour fish soup, lavender tea with milk, and mango and ice purée.
One popular dish in northeast Thailand is called pla som, or sour fish, which is made by mixing raw fish, garlic, salt, steamed rice and a pinch of seasoning powder.
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(The word "laksa" also applies to another complex soup of the region: a dark, subtly sour fish-based broth called assam laksa).
Asam laksa, another standout, is Malaysia's meal in a bowl, a spicy sweet-sour fish soup with fat round noodles and crunchy strips of cucumber.
A vendor was cooking a dish that fused two local favorites: bun rieu, noodle soup with tomatoes and crab paste, and bun cha, noodles with grilled pork in a sweet-and-sour fish sauce.
It's a wonderfully warm place, in more ways than one, and I would spend most of my time there learning to cook the typical dishes, such as sausage pao and sweet-and-sour fish curries.
Entrees include sambal shrimp, a spicy stir-fry of minced chilies, scallions, galangal and shrimp in a shrimp-paste stock; Asam curried fish head, served with cubes of deep-fried bean curd in a tomato broth fragrant with anise; and Asam laksa, a spicy sweet-sour fish soup with fat round noodles and crunchy strips of cucumber.
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