Ginger Sauce Fish....
May 06, 2009
This is yet another Thai dish...from a Thai cook book. Tried many times... except this time round I grilled the fish rather than deep fry....of course its taste better when fried....the slogan: 'healthy things don't come cheap and don't taste good' seems right...hmmm.
Lastly spoon over the fish....
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMN1Z4Hb7hNW6qT-da9cj17FlISTRYfKSL_BCVHCnfFrXLaKyaRzo2ClNksUFqazIwzeL3TXqWH3-jXPM7NfJxjFUes_V1v10-2gu_KZuH0keMGxDnUONFHAFiNC2o4p3281dUhW802hfA/s320-rw/ginger+fish.jpg)
- 1 whole fish... either trout or snapper.
- 1 cup of dried wood fungus - soaked and sliced
- 1 tbspn oil
- 1 clove garlic
- 1 brown onion or 2 shallots - thinly sliced
- 1 tbspn grated ginger
- 1 tbspn fish sauce
- 1 1/2 tbspn sugar
- 1 tbspn tumeric powder
- 1 cup of chicken stock or water
- 1 tbspn tamarind juice
- 1 tbspn cornflour mix with 3 tbspn of water
- sliced capsicum or julienne carrots
- coriander sprigs
Lastly spoon over the fish....
~thai cookbook
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