Plate of Fish with Vegies
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Fried Fish with Ginger Vegies
Thailand - Central

Serves
Effort:
Sched:
DoAhead:  
2 main  
***
50 min  
Prep
This fried fish recipe is hard to beat for flavor. The ginger vegies are so tasty you could almost skip the fish. With the vegies and rice, a 4-1/2 ounce fish fillet should be enough for most people. It is an elegant dish for two, but would be difficult to manage for more than four. Have everything ready and work quickly so the vegetables are minimally cooked.



9
3
3/4
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1
4
2
3
1
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3/4
3/4
3
1/3
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1/2
ar
ar
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oz
oz
in
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lrg
oz
oz


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T
T
T
T
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T
c

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Fish Filet (1)
Bean Sprouts (2)  
Ginger Root
-- Aromatics
Black Mushroom dry
Bell Pepper, red
Shallot
Scallions
Red Chili (3)
-- Sauce
Fish Sauce (4)
Soy Sauce
Stock (5)
Oyster Sauce (6)
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Oil
Rice Flour
Oil to fry Fish
-- Garnish
Cilantro
Prep   -   (35 min)
  1. Cut FISH FILETS into your preferred serving size and pat dry.
  2. Rinse BEAN SPROUTS. Remove thread-like roots if you want to be a perfectionist.
  3. Trim GINGER and peel if needed. Slice crosswise very thin, then slice into narrow slivers.
  4. Soak MUSHROOM in warm water for at least 1/2 hour. Stem, cut in half and slice halves thin at right angles.
  5. Blast the BELL PEPPER black with your propane torch and rub off the skin under running water. Cut SHALLOTS in half lengthwise and slice thin crosswise. Slice SCALLIONS into 1/4 inch lengths. Slice CHILI thin. Mix all Aromatics items, including Mushroom.
  6. Mix together all Sauce items.
  7. Chop CILANTRO medium small for Garnish.
Run   -   (15 min)
  1. In a well seasoned iron skillet, start heating about 1/16th inch of oil so it is nearly at frying temperature when the vegies are done (5 minutes).
  2. In a sauté pan or wok, heat Oil over medium heat and fry Ginger, stirring until aromatic but not browned, then stir in Aromatics mix. Fry stirring for just a couple minutes.
  3. Stir in Bean Sprouts, then Sauce mix. Bring quickly to a boil, stir, then set aside, covered to keep warm. Both Bean Sprouts and Bell Pepper should still have some crunch to them.
  4. Dust fish lightly with Rice Flour and fry both sides until very lightly browned.
  5. Spread Vegies on plates and top with Fish. Garnish with Cilantro and serve warm, with steamed Jasmine Rice on the side.
NOTES:
  1. Fish:   My preferred fish for this recipe is Pompano, but many other light or medium fish that aren't too thick will work fine. The photo is with Black Pomfret, but I have also made it with Tilapia. For details, see our Varieties of Fish page (very large page).
  2. Bean Sprouts:   Mung Bean Sprouts are almost always called for in Thai cooking, but I prefer Soybean Sprouts for this recipe (see photo), because they have more flavor and are more durable in cooking. Soybean Sprouts are most used in Korea, but do see significant use throughout Southeast Asia and southern China. Korean markets sometimes have them with the root ends conveniently cut off.
  3. Chili:   Around here we all use Red Fresnos, but Holland Red or similar will be fine. For details Chili Page.
  4. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  5. Stock:   European chefs tend to match the stock to the main ingredient (fish), but in Asia, compatible but contrasting stocks are usually used. Chicken or Pork stocks will work fine.
  6. Oyster Sauce:   A standard Chinese sauce used in Southeast Asia for dishes in the Chinese style. Megachef (Thai) is my favorite, but Lee Kum Kee Premium brand is fine. It's in a very Chinese looking bottle but it's made in Los Angeles. Yes, these are more expensive, but contain actual oyster, and are unleaded with no melamine.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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