Nong’s Thai Kitchen by Daks Nongkran & Greeley Alexandra

Author:Daks, Nongkran & Greeley, Alexandra
Language: eng
Format: epub
ISBN: 978-0-8048-4331-7
Publisher: Tuttle Publishing
Published: 2015-06-08T16:00:00+00:00

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 garlic cloves, 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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