Never overcook fish , for it will become stringy or tough and tasteless. Before cooking , fish that has been frozen should be allowed to come to room temperature.

Boiling               

                   Fish may be cooked by dipping it in boiling water . A little salt should be added to the water, and after it has come to a boil , the fish , cut into pieces , is immersed in the water for about ten minutes. 

Making Fish Soups               

                   In making sour soups , it is a good practice to rub lime juice onto  the pieces of fish , as this will make the flesh fresher and firmer and enhance the color.  Add fish to soup a piece at a time so that the temperature stays near the boiling point. If the temperature becomes too low , certain proteins will be released , and these will produce a fishy smell. Also, avoid stirring the soup when adding fish , for not only does this lower the temperature but it  breaks up the fish . As the pieces cook , they  become firmer . For 500 grams (about a pound) of fish cut into pieces  one-half inch thick , 10 – 15 minutes in the pot in enough.

Stir – Frying               

                    In stir – frying (Phat Thai) ,the fish is cut into pieces  , and the frying of the fish is one stage in the making of a dish in which a number of ingredients are combined ,frequently in a sauce. The combining is done in  a frying pan , called kata ,In Thai , which  has a round bottom shaped like a parabolic reflector .Also needed is spatula , called tailu , which looks like a shovel and has a blade that  is curved so that it is effective in scraping the pan.  In this type of frying, only a small amount of oil is used. Because of the pan ‘s curvature , the oil collects in a reservoir in the bottom.The foods in the pan fry as they are moved through this reservoir of hot oil by means of frequent turning and stirring movements with the spatula . When fish is fried in this way , the  pieces should be about half an inch thick , and the oil should be good and hot.