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Thai Style Topping For Pan Fried Fish

Thai Style Topping for Pan Fried Fish recipe image
This vibrant Thai-style topping transforms simple pan-fried fish into a restaurant-quality meal. The sauce combines the earthy depth of julienne mushrooms with the rich, savory notes of ground pork, all balanced by the sharp aromatics of fresh garlic, ginger, and fish sauce. It offers a perfect contrast to the crispy texture of the fish, providing a moist and flavorful bite. Ideal for weeknight dinners or special occasions, this dish is quick to assemble and packed with authentic Southeast Asian flavors. Serve it over rice to soak up every drop of the delicious sauce.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 167.5
Dietary: Gluten-free
Description
This vibrant Thai-style topping transforms simple pan-fried fish into a restaurant-quality meal. The sauce combines the earthy depth of julienne mushrooms with the rich, savory notes of ground pork, all balanced by the sharp aromatics of fresh garlic, ginger, and fish sauce. It offers a perfect contrast to the crispy texture of the fish, providing a moist and flavorful bite. Ideal for weeknight dinners or special occasions, this dish is quick to assemble and packed with authentic Southeast Asian flavors. Serve it over rice to soak up every drop of the delicious sauce.
Ingredients
  • 4 Fried Fish fillets,
  • 5 Oriental Mushrooms, julienne
Directions
  1. 1
    Soak the mushrooms in warm water for 30 minutes until soft.
  2. 2
    Drain the mushrooms, discard the stems, and cut the caps into julienne strips.
  3. 3
    In a bowl, mix the julienned mushrooms with fish sauce, sugar, water, and white pepper.
  4. 4
    Heat vegetable oil in a medium skillet over medium-high heat.
  5. 5
    Add minced garlic and ginger, stirring until lightly browned and fragrant.
  6. 6
    Add ground pork to the skillet, mashing and turning until cooked through with no pink remaining.
  7. 7
    Pour in the mushroom mixture and cook, stirring occasionally, until heated through.
  8. 8
    Spoon the hot sauce over the pan-fried fish fillets.
  9. 9
    Garnish with fresh coriander sprigs before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 167.5kcal
% Daily Value *
Total Fat 4.4g7%
Saturated Fat 1.0g5%
Cholesterol 50.0mg17%
Sodium 61.2mg3%
Total Carbohydrate 4.1g2%
Dietary Fiber 1.2g5%
Sugars 2.5g
Protein 26.9g54%

* 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

If dried mushrooms are not available, you can use fresh button or cremini mushrooms, sliced thinly. Skip the soaking step.

For a vegetarian version, omit the ground pork and increase the amount of mushrooms. Add a splash of soy sauce for extra umami.

This topping is best served immediately while hot. Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Adjust the sugar and fish sauce ratio to suit your preference for sweet vs. salty flavors.

Keywords: thai, fish, sauce, mushrooms, pork, garlic, ginger, fish sauce, pan-fried, seafood, dinner, quick meal, aromatic, savory, coriander, asian cuisine, ground pork, vegetable oil, white pepper, fresh ginger
Read it online: https://www.chefs-mate.com/recipe/thai-style-topping-for-pan-fried-fish/