Stir-Fried Flounder With Ginger Sauce Recipe

(Ca Xot Gung)

The perfect duo, fresh ginger and bean sauce, perk up this stir-fried fish. For the snappiest flavor, look for fresh young ginger.

Ingredients : Serves 4 - 6

450 g (1 lb)

3 tablespoons

3 cloves

60 g

3

1 tablespoon

60 ml

2 teaspoons

1/2 teaspoon

1 teaspoon

2

2

1

Flounder or other white-meat fish

Oil

Garlic, peeled and minced

Shredded fresh ginger

Shitake mushrooms, sliced into strips

Bean sauce

Chicken stock

Fish sauce

Freshly ground black pepper

Sugar

Chilies, cut into strips (optional)

Spring onions (scallions), cut into 2 1/2 cm (1 in) pieces

Spring fresh coriander (cilantro), coarsely chopped

• Cut the fish into bite-sized pieces. Set aside.

• Heat the oil in a wok over medium heat.

• Stir-fry the garlic, ginger and mushrooms for 2 to 3 minutes.

• Add the bean sauce and chicken stock and cook 3 to 5 minutes more or until mixture is bubbling.

• Stir in the fish slices and fry until fish is cooked through.

• Add the fish sauce, black pepper, sugar and chilies, place on a serving platter.

• Garnish with the spring onions and fresh coriander and serve.