@cyndyh Red snapper and monkfish are both great! Red snapper can be expensive, but it is very moist and has a wonderful texture. It is soo good baked whole, but that is a lot of food for just two people. It’s great with mango salsa and cilantro. I haven’t had monkfish in a while, but I seem to remember it having a kind of fluffy texture and a really nice mild taste. It would probably be good with a more savory or creamy preparation. I think I’ve had it with pasta and alfredo sauce, and with a sort of marsala-like sauce and winter vegetables.
As far as Asian sauces, there are a lot of really great ones! You should get fish sauce- it’s a great staple to make everything with, and it adds a great savoryness to dishes. You can also combine it with garlic, ginger, or fresh hot peppers to make a really good dipping sauce for meats. It’s good to include something like this in a dish because you can be creative with it. A lot of pre-made sauces really direct the outcome in the dish, like if you get korma sauce you have to make chicken korma. (I have a jar of this- it’s a kind of yellow coconut curry.) Chili-garlic sauce is also really good. At a lot of markets, you can buy canned coconut juice or fresh coconut that has been cut up. Lychee is a great ingredient that you could include. They come on branches and are about the size of a grape. They’re clear and gummy inside, and they have a brown case on the outside that you peel off. They are challenging to use because they are so sweet, but would be great in all kinds of desserts or a martini. You could also get bonito flakes- a kind of dried fish. You can use them as a topping on a dish to add a little bit of flavor and a slight bit of crunch, and then they dissolve on your tounge. You can also cook them down into a stock. I think bonito stock is used to make miso soup.