Nong's Thai Kitchen by Nongkran Daks & Alexandra Greeley
Author:Nongkran Daks & Alexandra Greeley
Language: eng
Format: epub
ISBN: 978-0-8048-4331-7
Publisher: Tuttle Publishing
Fish Fillets with Ginger Pla Pad Khing
Fresh ginger and salty yellow bean sauce (tao jiao) make a delicious seasoning for this fish dish. This recipe works well with pork, chicken, or beef; for vegetarians, it's also delicious with bean curd. Some Thai cooks dredge the fish fillets in tapioca flour before frying; this ensures that the fillets stay in one piece and adds a crunchy texture. If you choose to do this, be sure not to overcook the fish. Dredging is not necessary for pork, chicken, or beef.
Preparation time: 5 MINUTES
Cooking time: 8 MINUTES
Makes 2 TO 4 SERVINGS
3 tablespoons vegetable oil
3 cloves garlic, peeled and finely chopped
1/2 cup (100 g) shredded fresh ginger, preferably young ginger
1 lb (500 g) white meat fish fillets, cut into bite-sized pieces
1/2 cup (125 ml) chicken stock or water
1 tablespoon yellow bean sauce
4 green onions (scallions), cut into 2-in (5-cm) pieces
2 chilies, seeded and cut into strips (optional)
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon sugar
1 stem fresh coriander, coarsely chopped, for garnish
1 Heat the oil in a large wok over medium heat. Stir-fry the garlic and ginger until golden, about 3 minutes.
2 Add the fish, chicken stock, and bean sauce, stirring to combine. Cover and cook for 5 minutes.
3 Stir in the green onions, chilies (if using), fish sauce, soy sauce and sugar, mixing well. Serve hot, garnished with the fresh coriander.
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