Black Bream with Ginger and Chinese Shallots

Name: Black Bream with Ginger and Chinese Shallots (Pla Neung King Ton Horm)
Cuisine: Thailand
Ingredients: 1 medium black bream or use sea bream, sole, snapper, sea bass or sea perch; 1 medium black bream or use sea bream, sole, snapper, sea bass or sea perch; 1 medium black bream or use sea bream, sole, snapper, sea bass or sea perch; 1 medium black bream or use sea bream, sole, snapper, sea bass or sea perch; 1 medium black bream or use sea bream, sole, snapper, sea bass or sea perch; 1 medium black bream or use sea bream, sole, snapper, sea bass or sea perch; 15 mL (1 tablespoon) oyster sauce; 100 g (4 oz) ginger, julienned; 4 Chinese shallots, finely sliced; 15 mL (1 tablespoon) Chinese rice wine; 15 mL (1 tablespoon) soy sauce; 2 fresh long green chillies, deseeded and julienned; 2 tablespoons coriander (cilantro) sprigs; 5 white peppercorns, ground; 45 mL (3 tablespoons) safflower oil (include a little sesame oil and, if possible, some oil that has previously been used for deep-frying either shallots or garlic); 45 mL (3 tablespoons) safflower oil (include a little sesame oil and, if possible, some oil that has previously been used for deep-frying either shallots or garlic); 45 mL (3 tablespoons) safflower oil (include a little sesame oil and, if possible, some oil that has previously been used for deep-frying either shallots or garlic); 45 mL (3 tablespoons) safflower oil (include a little sesame oil and, if possible, some oil that has previously been used for deep-frying either shallots or garlic); 45 mL (3 tablespoons) safflower oil (include a little sesame oil and, if possible, some oil that has previously been used for deep-frying either shallots or garlic)

Pla Neung King Ton Horm

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS RECIPE ADMITTEDLY would not be out of place in a Chinese cookbook, although that certainly doesn’t stop the adaptable Thais from calling this version their own. The technique of pouring hot oil over the cooked fish and the raw julienne serves to cook the garnish and anoint the fish with the now-flavoured oil. Any white-fleshed fish can be used.

Ingredients

Asia
Thailand
Fish course
Pescatarian
South East Asia

Ingredients

Method