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This recipe, which has been adapted from a recipe in "The Elephant Walk Cookbook", calls for a shocking amount of ginger.
But don't let that scare you off.
Browning the ginger mellows it's flavor leaving behind only a pleasant spiciness.
Ginger has been used for centuries to treat stomach disorders and is also very high in antioxidants.
Some people believe that eating ginger heats up the body and can help fight off colds.
The traditional version of this Southeast Asian recipe is made using catfish but I prefer to use a firmer fish such as tilapia so that it doesn't disintegrate during cooking.
This recipe makes only 2 servings but can easily be doubled.
If you are planning on doubling the recipe, you may need to use two pans in order to make sure that the fish stays in one layer and cooks evenly.
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Ginger Fish
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Jasmine Rice
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Stir-fried Asparagus with Shiitakes and Black Bean Sauce
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Mango Ice Cream
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Ingredients
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons vegetable oil
1 cup peeled, julienned ginger (about 4 ounces)
3/4 cup thinly sliced onion
1/2 cup thinly sliced red bell pepper
12 ounces firm-fleshed white fish fillets, sliced crosswise into 1/2-inch-wide strips
4 scallions, cut diagonally into 1-inch pieces
salt
Cooking Instructions
Mix the sugar, soy sauce and fish sauce together in a small bowl until the sugar is dissolved.
Set aside.
Heat the oil in a large skillet over medium-high heat.
Add the ginger and cook, stirring frequently, until brown and crisp (about 7 minutes.)
Add the onion and bell pepper and cook for another 3 to 4 minutes.
Add the fish and cook, stirring gently a couple of times, until just cooked through (4 to 5 minutes.)
Add the scallions, sugar-soy sauce mixture and salt to taste and stir well.
Serve immediately.
Makes 2 servings
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