Pla Rad Joo Khing
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This video was filmed in the kitchen of a popular small restaurant in Kanchanaburi, Thailand. There is a slight error in the video, at the end the last ingredient she adds is tapioca starch mixed with water, to thicken the sauce (the video narration reports that she is adding coconut milk, this is not correct).
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Click here to see our Thai Ginger Chicken recipe.
ImportFood.com products used in this recipe:
Thai ginger, sliced
Shiitake mushrooms, sliced
Shallot
Yellow bean sauce, or Salted soybean
Oyster sauce
Golden Mountain sauce
Fresh Thai chile peppers
Tapioca starch (see note below)
Carbon steel wok
Long-handle wok turner and soup ladle
Long Handle Large Strainer
Ingredients (quantity as desired)
Thai ginger, sliced
Chopped garlic
Sliced shiitake mushrooms
Quartered white mushrooms
Yellow bean sauce
Oyster sauce
Golden Mountain sauce
Sugar
Soup stock
Sliced red spur chiles
Sliced shiitake mushrooms
Tapioca starch
Method
Start by frying a fish in oil, then set aside. Add a bit of oil to your wok, then add sliced ginger. Cook, then reduce heat a bit. Add chopped garlic, sliced shiitake mushrooms, quartered white mushrooms, yellow bean sauce, oyster sauce, Golden Mountain sauce, sugar, soup stock, then add a bit more white mushrooms and sliced red chiles. Taste and adjust flavors a bit. In a separate bowl, dissolve some tapioca starch with water. Add a few tablespoons of this to the wok, to thicken the sauce. Add chopped spring onions and chopped Chinese celery (or greens of your choice). Remove from heat. Pour this sauce over the fried fish. Serve and enjoy with freshly steamed jasmine rice.