Asian Recipes

Since lemons, limes and oranges first were cultivated in Asia, they've become an integral part of many Asian dishes. Citrus can be found in the tangy, complex flavors of China, Thailand and Vietnam, and provides a balance to spicy chilies and ginger accents. Citrus adds delicate nuances to the aromatic curries of foods from India.

Citrus-Inspired Asian Dishes

Flavor Profiles:

China

Essential Citrus: Especially in Sichuan and Fujian provinces, dried orange and tangerine peels are used to flavor dishes. A cook might add whole stripes of dried peel to soy-braised duck or pork belly to cut the richness, or sprinkle some minced or ground peel into a stir-fry. Barbara Tropp's classic recipe for tea-smoked chicken (in The Modern Art of Chinese Cooking) calls for seasoning the bird 24 hours ahead with a dry rub of salt, Sichuan peppercorns and minced orange or tangerine peel. The Chinese also have the delightful custom of serving fresh citrus at the end of the meal. It is usually unadorned: oranges sliced into wedges or a whole pummelo passed around the table. While this approach may be too Spartan for the most American settings, it's worth thinking about the appeal of simple, refreshing citrus desserts.

Traditional: tea-smoked duck with tangerine peel
Contemporary: duck confit with star anise and tangerine peel
Flavor Profile: tangy, complex, brown-spiced
Key flavors: soy sauce, hoisin, sesame oil, chiles, five-spice
Citrus: orange, tangerine, pummelo, lemon
Our improv: wok-braised pork spare ribs with orange and hoisin
Your improv: ?...

Vietnam

Essential Citrus: It's hardly a meal in Vietnam if nuoc cham isn't on the table. This pungent, clear dipping sauce enhances grilled meats, noodle dishes and salad rolls. Virtually every dish gets a little nuoc cham spooned onto it for its invigorating blend of sweet, salty, hot and sour flavors. Nuoc cham should be brisk with lime to balance the sweetness of sugar, the saltiness of fish sauce and the heat of chilies. Sometimes nuoc cham or a similar sauce is used as salad dressing - for cucumbers, banana blossoms or poached chicken. And lime wedges accompany most soups, most notably pho, the beef noodle soup that needs a squeeze of lime to balance its gentle sweetness.

Traditional: Hanoi rice noodles with grilled pork and nuoc cham
Contemporary: grilled baby back ribs with chile-lime dipping sauce
Flavor Profile: lean, herbal, brothy
Key flavors: fish sauce, Asian basil, chiles, ginger, roasted shallots
Citrus: limes, grapefruit, pummelo
Our improv: Vietnamese chicken salad with Asian basil and pummelo
Your improv: ?...

India

Flavor Profile: spicy, creamy, savory
Key flavors: garam masala, tomato, yogurt, mint, coconut
Citrus: lemon, orange, citron, pummelo
Our improv: tandoori shrimp with watercress, orange and mint salad
Your improv: ?...

Indonesia

Flavor Profile: spicy, pungent, hot-and-sour
Key flavors: curry, coconut, chiles, peanuts, tamarind, shrimp paste
Citrus: lime, orange, pummelo, kaffir lime
Our improv: spicy fried noodles with roast duck and lime
Your improv: ?...

Japan

Flavor Profile:light, subtle, austere
Key flavors: soy sauce, vinegar, wasabi, ginger, pickle, tea
Citrus: lemon, yuzu, orange, tangerine, kumquat
Our improv: oysters with wasabi citrus splash
Your improv: ?...

Philippines

Flavor Profile: meaty, tangy, rich
Key flavors: coconut milk, vinegar, tamarind, shrimp paste, ginger
Citrus: lemon, lime, orange, tangerine, calamondin
Our improv: tangerine stuffed crab
Your improv: ?...

Thailand

Flavor Profile: fiery, fishy, crunchy
Key flavors: fish sauce, chiles, vinegar, coconut, lemon grass
Citrus: lime, lemon, pummelo, orange, kaffir lime
Our improv: Beef Satay with Spicy Peanut Sauce and Grapefruit salad (see Recipes page)
Your improv: ?