Pla Jian (Fish in Ginger Sauce)
1 tablespoon kratiem (garlic), minced
3 ounces 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)
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.