Pla Jian (fish in Ginger Sauce)
Ingredients
- 1 tablespoon kratiem (garlic), minced
- 3 ounce minced pork (optional, see above)
- 1 small carrot, julienned
- 1 tablespoon grated ginger
- 2 tablespoon of sliced mushroom (preferably the black, dried Chinese
- mushroom, soaked for 15 minutes before slicing)
- 1-2 teaspoon yellow bean sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon kapi (shrimp paste)
- 1 teaspoon nam tan paep (palm sugar)
- 1 cup stock
- 2 tablespoon hom daeng (shallot/purple onion), chopped
- 2 tablespoon prik chi fa daeng (red Thai jalapeno), sliced very finely
- 1 tablespoon nam makham piag (tamarind juice)
- 1 teaspoon prikthai (ground black pepper)
Instructions
Mix the marinade, and then in a small saucepan bring to a boil, and simmer for about 5 minutes; taste and if needed, adjust the flavour balance. Cool, and rub into both sides of the fish, and leave it to stand, covered, in a cool place, in the marinade for at least an hour. Remove the fish from the marinade, and allow it to drain. Transfer the remaining marinade to a small saucepan, and add 2 tablespoons of fish sauce, two tablespoons of sliced prik chi fa daeng, and two tablespoons of julienned ginger, and then simmer to reduce to a sauce like consistency. If desired, one tablespoon of brandy may be added to the sauce (optional). Heat enough oil to deep fry the fish in a suitable pan over medium heat, and slide the fish into the hot oil, turn once, and cook until the fish is cooked through. In the oil the fish was fried in, saute 2 tablespoons of shallots until crispy, and then 1 tablespoon each of bai manglaek (sweet basil leaves) and mint leaves. Use the fried shallots, mint and basil as a garnish. Serving & Storage: Server on a platter: pour the reduced sauce over the fish.