Thai style topping for pan fried fish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Fried fish fillets, | |
| 5 | Oriental mushrooms, julienne strips | |
| 2 | tablespoons | Fish sauce (nuoc mam) |
| 2 | teaspoons | Sugar |
| ½ | cup | Water |
| 1 | teaspoon | Freshly ground white pepper |
| 2 | teaspoons | Vegetable oil |
| 2 | teaspoons | Minced garlic |
| 2 | teaspoons | Minced fresh ginger |
| ¼ | pounds | Ground pork |
| Fresh coriander sprigs for garnish | ||
Directions
1> Soak the mushrooms in warm water for about 30 minutes, until they are soft. Discard the stems and cut them into julienne strips.
2> Mix the mushrooms with the fish sauce, sugar, water and pepper.
3> Heat the oil in a medium skillet and add the garlic and ginger.
Cook, stirring until lightly browned. Add the pork and cook, mashing and turning, until no pink remains. Add the mushroom mixture and heat through. Pour sauce over the fried fish and garnish with coriander sprigs. --> serves 4
Source - The Brooklyn Cookbook by Lyn Stallworth and Rod Kennedy, Jr.
Published by Knopf.