This is a delicious recipe that fuses a few ingredients of the Orient: nam pla (pungent fish sauce used predominantly in Thai and Vietnamese cuisine), mirin (sweet Japanese rice wine) and light soy sauce (common to Chinese and Japanese cooking). The result is a subtle but wonderful happening of fishy, salty, sour, spicy, sweet flavors all at once. It reminds me of the delightful Sichuan-Chinese style of cooking that often fuses all these taste sensations. I hope this is one dish that will become a firm household favorite and, if you don’t eat pork, use a firm-fleshed fish such as cod or halibut instead.
© 2006 Ching-He Huang. All rights reserved.