This simple but exquisite stir-fry is really just the basic Thai style stir-fry using the 2 sauces – soy sauce (si-ew khao), oyster sauce (nam man hoi) but with the addition of finger-root also known as Chinese ginger or กระชาย, which turns it into a dish specifically designed for your taste palate.
When I make this dish for my kids, I skip the chillies and finely chop the finger-root. Also I add finger root right at the beginning so it cooks through and becomes really soft.
You could opt for any other meat with this dish like other firm white fish, chicken, prawns or even fried tofu.
Ingredients:- (serves 2)
- 3 tbsp oil
- 150 gms salmon, cut into bite-size pieces
- 2 bird’s eye chilli
- 2 cloves garlic, minced
- 4-5 Eringi mushroom
- 1 tsp, juliennes of finger-root (In Thailand, these are available in the supermarket in the fresh refrigerated section *see image below for reference)
- 1 tbsp oyster sauce
- 1 tbsp Thai soy sauce
- 1/4 cup water
- 1/2 cup gogi or flying flour (can be substituted by multi purpose flour)
- 1 tsp salt
- 1/3 tsp black pepper
- green beans (for decorative purposes)
- In a medium sized mixing bowl, add the frying flour, salt & black pepper. Mix to combine.
- Add the salmon pieces to the bowl. Gently cover the salmon with flour on all sides.
- In a wide bottom pan, add 1 tbsp oil. Set heat to medium-high.
- Once the oil is hot, add the salmon. Spread them out so they cook equally.
- After about 2 minutes, check to see if the bottom is slightly crisp/brown. Flip the salmon to cook the other side. Move them to one side of the pan, where they will keep cooking.
- To the other side of the pan, add 2 tbsp of Oil.
- Sauté garlic & chillies in the oil.
- Add mushroom, followed by soy sauce, oyster sauce & some water.
- Put in the finger-root. Let this cook for a minute.
- At this point, the salmon should have cooked through.If you find that the ingredients in the pan is too dry, add some more water. Mix all ingredients to combine the flavours.
- Decorate plate with some beans.
- Serve along side jasmine rice or congee.