Sliced Fish with Mushrooms and Ginger

Name: Sliced Fish with Mushrooms and Ginger
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Cuisine: Asian
Ingredients: 3 tablespoons oil; 3 cloves garlic, minced; 3 in (8 cm) fresh ginger root, peeled and cut into thin strips; 3 fresh black Chinese mushrooms, stems discarded, caps sliced into thin strips; 1 tablespoon hoisin sauce; ¼ cup (60 ml) chicken stock; 1 lb (500 g) flounder or other white fish fillets, thinly sliced; 1 lb (500 g) flounder or other white fish fillets, thinly sliced; 2 teaspoons fish sauce; 1 teaspoon sugar; ½ teaspoon freshly ground black pepper; 1 to 2 red finger-length chilies, deseeded and cut into thin strips (optional); 1 green onion (scallions), cut into lengths, to garnish; 1 green onion (scallions), cut into lengths, to garnish; Sprigs of coriander leaves (cilantro), to garnish; Sprigs of coriander leaves (cilantro), to garnish

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

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

Ingredients

3 tablespoons oil
3 cloves garlic, minced
3 in

Asia
Main course

Method

Heat the oil in a wok or skillet over medium heat. Stir-fry the garlic, ginger and mushrooms for 2 to 3 minutes, until fragrant. Add the hoisin sauce and stir-fry for a few seconds, then add the chicken stock and bring the mixture to a boil. Stir in the fish pieces and simmer uncovered, seasoning with the fish sauce, sugar and black pepper, until cooked, 3 to 5 mi