Recipe submitted by Helen Murphy
Coconut Ginger fish – inspired by a dish from Final Table. You could also add some sliced chiles to add a bit of spice. #meiwok
Ingredients:
1/2 lb shrimp
1/2 lb cod fillet (2 fillets for me)
6oz snow peas
1 13.5oz can coconut milk
1 inch ginger, thinly sliced
2 cloves garlic, chopped
2 green onions, sliced, whites and greens separated
1tsp brown sugar
1.5 tbsp fish sauce
splash of lime juice or lime wedges (optional)
1-2tbsp neutral oil
Heat your wok up on high, then add 1-2tbsp neutral oil. Make fried ginger by taking about half your thinly sliced ginger and frying it in the oil briefly, a couple pieces at a time, about 10s per side. Remove to drain on a paper towel.
Turn your wok down to about medium heat, then add in the whites of the green onion, the rest of the ginger, and the garlic. Fry briefly to release the aromas. Add the coconut milk, fish sauce, and brown sugar. Mix, bring to a simmer, and taste, adjusting as necessary. Add the fish and cover, letting simmer for 2-3 minutes. Flip over the fish (if they aren’t completely covered by liquid). Add in the shrimp and the snow peas, mix to coat. Cover and let simmer again for another 3-4 minutes or until the fish is cooked. Serve over rice, garnishing with the fried ginger, green part of the green onions, and a splash of lime juice if desired.
