Fish with pork and ginger

Fish with pork and ginger

By
From
East
Serves
4-6
Photographer
Leanne Kitchen

This Cambodian-inspired dish may sound a bit odd – fish in a sauce made with pork, vinegar, sugar, fermented beans and dried mushrooms – but it works perfectly. As with most Cambodian fare, any spice-derived heat comes from adding fresh chilli yourself, so the chilli-shy are in safe territory here.

Ingredients

Quantity Ingredient
800g blue eye cod fillets or other firm, white-fleshed fish, skin on
cornflour, for dusting
1 1/2 tablespoons vegetable oil

Sauce

Quantity Ingredient
2 onions, halved and very thinly sliced
4 garlic cloves, very thinly sliced
1 1/2 tablespoons vegetable oil
200g pork loin or fillet, cut into thin strips
55g fresh ginger, cut into very fine matchsticks
2 tablespoons yellow bean sauce
1 1/2 tablespoons caster sugar
2 tablespoons clear rice vinegar
60ml Chicken stock
4 dried shiitake mushrooms, soaked in boiling water for 30 minutes, drained and thinly sliced

To serve

Quantity Ingredient
2 medium red chillies, trimmed and cut into very fine matchsticks, or to taste
1 spring onion, trimmed and thinly cut diagonally
coriander leaves
fresh rice noodles, cooked

Method

  1. For the sauce, in a large frying pan over medium heat, cook the onion and garlic in the oil, stirring often, for 5–6 minutes or until light golden. Add the pork and ginger and cook for another 2–3 minutes or until the pork is nearly cooked and the ginger is fragrant. Add the soy bean sauce, sugar, rice vinegar, stock and mushrooms and bring to a simmer. Remove the pan from the heat, set aside and keep warm.
  2. Dust the fish with the cornflour, shaking off any excess.
  3. In a wok or large frying pan over medium–high heat, cook the fish, skin side down, in the oil for about 8 minutes, turning once, or until just cooked through. Add the reserved sauce and bring back to a simmer, shaking the wok gently so it heats evenly and to avoid breaking up the fish. Add a little water if the sauce is too thick.
  4. Transfer the fish to serving plates or a large platter and spoon over the sauce. Scatter over the chillies, spring onion and coriander and serve immediately with the rice noodles.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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