Pan-fried Fish with Ginger Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

Along the warm waters of its sprawling coast, Thailand is blessed with innumerable rivers and streams. Fish and seafood, therefore, are prominent in both Thai haute cuisine and the daily diet of the people. It is said that in some fortunate neighbourhoods of Thailand, one may eat a fish or seafood meal every day of the year and never sample the same dish twice.

Thai cooks know full well that when it comes to fresh fish and seafood, ginger is one of the very best and most appropriate