Sea Bass with Ginger (Pla Phad Khing)

Serves 8–10



2 ½ lbs sea bass, grouper or other mild white fish fillets

1 tbs. unrefined sesame oil

1 tbs. toasted sesame oil

8 cloves garlic ginger

6 tbs. minced ginger

1 daikon radish, cut into flowers

3 cups soy beans (optional)

5 chillies, sliced thin

8 scallions, cut into strips

2 tbs. fish sauce

2 tsp. honey

16 straw mushrooms (if dried, soak for 10 mins.)

1 bunch fresh cilantro



1. Cut fish into bite size pieces


2. Heat oils in wok.  Add garlic and ginger and cook 3 minutes


3. Add fish. When it turns white, add mushrooms and soy beans. Cook 5 minutes.


4. Add daikon, scallions, peppers, honey and fish sauce and chillies. Mix well and cook for 2 minutes. Serve in large bowl garnished with cilantro leaves.



TOM YAM KER (Lemon Grass Soup With Mushrooms)

Serves 8–10



2 stalks lemon grass, sliced on diagonal

10 cups vegetable or chicken stock

2 lbs. straw mushrooms (if dried, rinse and soak 1 hr.)

6 slices Galangal

5 bergamot leaves (kaffir lime) – finely chopped

4 carrots, cut into flowers

6 tbs. fresh lemon juice

4 small chillies, chopped – if dried soak 10 minutes

6 chopped scallions

fresh cilantro leaves for garnish



1. Preheat stock with lemon grass, boiling for 2 minutes.


2. Add mushrooms and galangal.  Cover and simmer for 5 minutes.


3. Stir in remaining ingredients and simmer 5 minutes.


4. Remove from heat and garnish with cilantro leaves.



Curry Fried Rice

Serves 8–10



4 cups cooked short grain brown rice

1-3 tbs. canola oil

1 sliced onion

2 sliced shallots

1 1/3 cups slivered almonds

1-2 tsp. red curry paste (Nam Phrik)

1 ¾ cups fresh peas, snow peas or sugar snaps

1 bunch fresh cilantro

1 sliced cucumber

1 sliced lemon

dash of sea salt



1. In a wok, heat the oil and the onions and shallots. Cook until transparent.


2. Add the almonds and toss to blend. Add the curry and cook 1 minute.


3. Add the peas and raisins and cook 2 minutes.


4. Add cooked rice and mix well


5. Put fried rice on a platter or in a bowl and garnish with cilantro,

cucumbers and lemon.