Cod Fillet with Ginger – Pla Lad King

Rinse cod fillet, dry and season with salt. Clean the ginger and cut into fine slices. Soak the mushrooms in lukewarm water for 10 minutes, then cut into strips. Rinse and clean the young onions and cut them into 2 to 3 cm long pieces. Rinse the peppers, remove the stalk and cut into fine rings.

Remove the skin from the garlic clove, flatten with a wide kitchen knife and cut into small cubes. Heat half of the oil in a large saucepan and sauté the garlic.

Cut the bacon into small cubes and add together with the ginger and the mushrooms and fry briefly. Add the fish sauce, sugar, soy sauce, bouillon cubes and water and stir well. Finally, stir in the green onion and the peppers.

Heat the remaining oil in a frying pan and fry the cod fillet on both sides for 6 minutes. Arrange on plates and baste with the sauce.

(*) Tongku mushrooms: are offered fresh as shiitake – also in supermarkets. The tree mushroom has a dark brown cap and a leathery stalk. Dried and soaked in lukewarm water, its flavour is at its best.

(*) Fish sauce: A mixture of fermented anchovies, water and salt.

This sauce is a universal genius in Thai cuisine. Hardly a dish without Nam Pla. The smell, which takes some getting used to, disappears during cooking. The fish sauce replaces in the Thai cuisine

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