cooc · continuous mode
East Asian spicy fish and aromatics
These ingredients cluster together by recipe co-occurrence — cooks routinely use them in the same dishes. 95 ingredients fall into this mode.
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95 ingredientsBirds eye chiliGingerRazor clamOyster sauceSichuan peppercornTsao koSand gingerFish ballSnakehead fishPickled gingerFish sauceChicken fatChili oilLoachMandarin fishGreen sichuan peppercornHairtailGreen fishFilefishThai basilFish cakeFive spice powderWater celeryShrimp pastePeanut oilStar aniseDried oysterHunan chopped chiliLemongrassWuchang fishVietnamese corianderBone marrowFishYellow croakerClamKaffir lime leafFish noodleChinese celeryFish skinFish pasteDried tangerine peelDaceFish mintMountain pepperCheongyang chiliLong pepperChili pasteStinky mandarin fishCured chickenPacific sauryGochujangGeoduckCulantroShichimi togarashiOysterPuffer fishWild gingerMudskipperMitsubaCalamansiKaffir limeFish mawCrayfishVietnamese balmMudfishRed curry pasteSea breamGochugaruFermented fishPetisChikuwaHorse head fishBarramundiGouramiMyogaNeedlefishTopmouth culterPreserved lemonPerchTurmeric leafSansho pepperFish sausageRayCobiaMac khenPanang curry pasteMiiuy croakerFish flossSkateSalam leafChirimen jakoCaviarHanpenCaponDenbu