Recipe - Thai Style Topping For Pan Fried Fish

4 Fried fish fillets,
5 Oriental mushrooms, julienne
strips
2 tablespoon Fish sauce (nuoc mam)
2 teaspoon Sugar
One half cup Water
1 teaspoon Freshly ground white pepper
2 teaspoon Vegetable oil
2 teaspoon Minced garlic
2 teaspoon Minced fresh ginger
One fourth pound Ground pork
Fresh coriander sprigs for
garnish

1 Soak the mushrooms in warm water for about 30 minutes, until they are
soft. Discard the stems and cut them into julienne strips.

2 Mix the mushrooms with the fish sauce, sugar, water and pepper.

3 Heat the oil in a medium skillet and add the garlic and ginger. Cook,
stirring until lightly browned. Add the pork and cook, mashing and turning,
until no pink remains. Add the mushroom mixture and heat through. Pour
sauce over the fried fish and garnish with coriander sprigs. serves 4

Source The Brooklyn Cookbook by Lyn Stallworth and Rod Kennedy, Jr.
Published by Knopf.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini