Thai Style Topping For Pan Fried Fish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Meats | Thai | Seafood, Thai | 4 | Servings |
INGREDIENTS
| 4 | Fried fish fillets | |
| 5 | Oriental mushrooms, julienne | |
| strips | ||
| 2 | T | Fish sauce, nuoc mam |
| 2 | t | Sugar |
| 1/2 | c | Water |
| 1 | t | Freshly ground white pepper |
| 2 | t | Vegetable oil |
| 2 | t | Minced garlic |
| 2 | t | Minced fresh ginger |
| 1/4 | lb | Ground pork |
| Fresh coriander sprigs for | ||
| garnish |
INSTRUCTIONS
> 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 227
Calories From Fat: 145
Total Fat: 16.2g
Cholesterol: 18.6mg
Sodium: 482.3mg
Potassium: 120mg
Carbohydrates: 6.2g
Fiber: <1g
Sugar: 2.6g
Protein: 14.7g