Sunday, 5 April 2009
Today’s theme is FISH SAUCE. It is an acquired taste for as the name suggests, it is quite fishy in aroma and taste. However, don’t be put off by it. If you can get past the initial smell, it really is quite nice, especially when it has been cooked as the flavour mellows with the cooking process.
When using FISH SAUCE, the adage “less is best” works well.
To today's dish - it is an easy stir fry. I have used baby corn here but you could use carrots or add more vegetables to the chicken to make a substantial one pot meal. Just adjust your fish sauce and soy sauce to take into account the extra volume you may be using.
For a vegetable stir fry, check out my MIXED VEGETABLES STIR FRY WITH CHILLIES AND FISH SAUCE.
500g chicken breast or thighs – cut into bite sized pieces and marinate with 1 tsp sesame oil, 1 tsp fish sauce, 1 tsp light soy sauce and 1 tbsp corn flour. Set aside for 15 minutes
2 large shallots – thinly sliced (you may substitute this with one onion)
3 cloves garlic - minced
200g fresh baby corn - I used baby corn fresh from the garden – thank you Mr G
4 to 5 serrano or bird’s eye chillies – sliced
2 spring onions – sliced fine
2 to 3 tbsp fish sauce (see my GLOSSARY post on FISH SAUCE)
1 tbsp Thai light soy sauce (see my GLOSSARY post on SOY SAUCE)
Handful of cashew nuts
½ tsp sesame oil
Heat sufficient oil in wok and fry the chicken in two batches until 90 per cent cooked. Lift out and set aside.
In the same wok, fry the shallots, garlic and chillies until aromatic. Add in the corn and fry for 1 to 2 mins, stirring constantly. Add a few splashes of the soy sauce.
Return the chicken to the wok and mix the ingredients well. Add in all the sauces and cook until the chicken is done. Check seasoning. Add more soy sauce if needed.Before lifting, add in the spring onions, cashews and sesame oil.
Mix well, lift and serve hot with rice and side dishes such as MIXED VEGETABLES STIR FRY WITH CHILLIES AND FISH SAUCE and CUCUMBER IN SPICY SOY SAUCE AND SESAME OIL SALAD.