Cambodian Fish in Ginger Sauce
1kg white fish fillets, such as duck fish, ling or founder
3 garlic cloves, thinly sliced
50g ginger, cut into fine matchsticks
2 tbsp fish sauce
1 tbsp sugar, palm if you have it otherwise white is fine
170mL chicken stock
3 spring onions, thinly sliced
A handful of coriander leaves, chopped
Sliced birdseye chillies and extra fish sauce to serve
Fry fish fillets in 5mm of oil over a medium heat for about 2 minutes until browned but not quite cooked through. Remove from pan and drain on some paper towel. Pour away all but one tablespoon of the oil in the pan.
Return pan to a medium heat, add ginger and garlic, fry for a few seconds, then add sugar, fish sauce and stock. Return fish to the pan, cover and cook until fish is cooked through.
Scatter with spring onions and coriander with chillies and extra fish sauce. Serve with steamed jasmine rice and a bowl of sliced cucumber.