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[Plaa Kaphong Naam Daeng]

Seabass in Chinese Style Gravy
[Plaa Kaphong Naam Daeng]

Image of Seabass in Chinese Style Gravy<br>[Plaa Kaphong Naam Daeng]

300 grams seabass, cut into pieces
1 tbsp chopped garlic
cup young ginger, finely shredded
2 tbsp pork, cut into thin strips
5 straw mushrooms, sliced
2 Shiitake mushrooms, soaked and cut into wedges
1 tbsp spring onion, sliced finely
tsp salt
1 tbsp sugar
tbsp whisky or Chinese wine
tbsp oyster sauce
cup tapioca flour, for coating the fish
1 tbsp tapioca flour
cup chicken stock
2 tbsp vegetable oil
3 cups vegetable oil, for deep-frying


Dip the fish in ½ cup tapioca flour, toss to coat well. Fry in hot oil over medium heat until golden and cooked through. Remove and drain.

Sauté garlic in hot oil over high heat until golden and fragrant. Add pork, mushrooms, ginger, oyster sauce, sugar and salt, stirring well.

Stir in the mixture of tapioca flour and chicken stock to thicken the sauce. Turn the heat up to high; add the Chinese wine and spring onion, stirring quickly to mix well.

Spoon the sauce over fried fish, garnish with chili strips and serve while steaming hot.

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