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.

  • 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
Wash and pat dry the fish. Deep fry or grill. Heat oil in a saucepan, add garlic, ginger, sugar and onion, stir until 'translucent'. Add tumeric, tamarind juice and fish sauce. Sauce should be a little bit sour, sweet and salty. Add the corn flour paste to thicken the sauce. Add vegetables.
Lastly spoon over the fish....
~thai cookbook