Fried Fish Sauce

This vibrant Thai-inspired dish combines the sweetness of large shrimp with the pungent kick of ginger and soy. The result is a quick, flavorful stir-fry that captures the essence of home-style cooking. Ideal for weeknight dinners, it pairs perfectly with steamed rice or noodles. The sauce develops a rich, glossy texture as it cooks, coating the tender shrimp in a savory blend of aromatics and spices. Simple to prepare yet deeply satisfying, this recipe highlights fresh ingredients and bold flavors. It is a versatile meal that can be customized with additional vegetables or proteins, making it a reliable favorite for any home cook looking to add an international flair to their table.

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 565.6

Description

This vibrant Thai-inspired dish combines the sweetness of large shrimp with the pungent kick of ginger and soy. The result is a quick, flavorful stir-fry that captures the essence of home-style cooking. Ideal for weeknight dinners, it pairs perfectly with steamed rice or noodles. The sauce develops a rich, glossy texture as it cooks, coating the tender shrimp in a savory blend of aromatics and spices. Simple to prepare yet deeply satisfying, this recipe highlights fresh ingredients and bold flavors. It is a versatile meal that can be customized with additional vegetables or proteins, making it a reliable favorite for any home cook looking to add an international flair to their table.

Ingredients

1.5 lbs large shrimp, peeled and deveined
4 cloves garlic, minced
5 tablespoons fresh ginger, minced
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons vegetable oil
0.5 teaspoon white pepper
2 stalks spring onion, sliced
0.25 cup water
1 pinch salt

Directions

1
Pat the peeled and deveined shrimp dry with paper towels to ensure they cook properly and do not steam.
2
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3
Add the minced garlic and ginger to the hot oil, stirring constantly for about 30 seconds until fragrant but not browned.
4
Add the shrimp to the skillet and stir-fry for 2-3 minutes until they turn pink and opaque.
5
Pour in the soy sauce, sugar, water, and white pepper, stirring gently to combine the sauce ingredients.
6
Continue to cook for another 1-2 minutes, allowing the sauce to reduce slightly and coat the shrimp.
7
Season with a pinch of salt if needed, then toss gently with the sliced spring onions.
8
Remove from heat immediately to prevent overcooking the shrimp and serve warm.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 565.6kcal

% Daily Value *
Total Fat 4.5g7%
Saturated Fat 0.6g3%
Cholesterol 948.9mg317%
Sodium 2017.7mg85%
Total Carbohydrate 9.2g4%
Dietary Fiber 2.2g9%
Sugars 5.5g
Protein 126.2g253%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain texture.

This dish can be made with fresh lobster meat for a luxurious variation. Simply cut the lobster into bite-sized chunks and adjust cooking time accordingly.

Do not overcook the shrimp, as they will become rubbery. They are done as soon as they turn opaque. Ensure the ginger is finely minced for even flavor distribution.

Serve with steamed jasmine rice or noodles to soak up the flavorful sauce. A side of steamed vegetables complements the dish well.

Keywords: shrimp, stir-fry, thai, ginger, soy sauce, seafood, quick dinner, asian cuisine, peeled shrimp, white pepper, spring onion, savory, healthy, protein, easy recipe, wok, garlic, rice accompaniment, night meal, umami

Read it online: https://www.chefs-mate.com/recipe/fried-fish-sauce-4/