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Fish Filet (1)
Fish Sauce
Shiitake Mushrooms
Garlic
Cilantro Stems (2)
Peppercorns
Celery w/leaves (3)
Scallions
Ginger Root
Red Chili (4)
Soybean Sprouts
Shallot
-- Sauce
Fish Sauce
Soy Sauce
Stock
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Oil
Tapioca Starch (5)
Oil to fry Fish
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This recipe produces enough vegies for 3 servings of 5+ ounce
fillets
Prep - (1 hr)
- Cut FISH FILETS into serving size or half serving size pieces
as desired. Coat with the FISH SAUCE and let marinate in the
refrigerator about 30 minutes or more.
- Slice SHITAKES into 1/8 inch slices. Soak them in warm water
for 20 minutes, then squeeze out water.
- Chop GARLIC fine. Chop CILANTRO STEMS fine and crush
together with Peppercorns in a mortar. Mix with Garlic.
- Slice CELERY 1/4" thick on a sharp diagonal and put to soak
in a bowl of cold water. Cut SCALLIONS into 1-1/2" lengths and
add to Celery. Peel GINGER where needed, slice crosswise very
thin, then into narrow slivers. Add to celery
- Cap and core CHILIS. Leave in membranes for some heat,
scrape out for no heat. Cut diagonally into thin strips. Pinch roots
from SOYBEAN SPROUTS and mix with Chilis.
- Cut SHALLOTS in half lengthwise and slice thin crosswise.
- Mix together all Sauce items.
Vegies - (20 min)
- In a wok or sauté pan heat OIL over medium heat and
fry Garlic mix, stirring until aromatic but not browned.
- Stir in Shallots and fry stirring for a minute.
- Stir in Mushrooms. Drain Celery Mix, stir in and
fry stirring until well distributed.
- Stir in Sauce mix, bring to a simmer and cover until celery
is crisp tender,
- Stir in Soy Sprout mix, and simmer until Sprouts are
crisp tender, then then sprinkle on Tapioca Starch and stir
in well. Hold warm while you fry the fish.
Fry Fish & Serve - (10 min)
- Pan fry the fish with a dusting of rice flour in just enough
oil so it doesn't stick to the pan (1/16th inch).
- Plate a spread of vegies with fish on top. Accompany with
steamed Jasmine rice.
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