Pla Pad Khing (Thai Ginger Fish)
Crispy-edged fish tossed with fresh ginger, garlic, and chilies in a bright, savory sauce. A restaurant-quality Thai dish that comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 310
- Protein
- 32g
Ingredients
- 12 oz white fish fillets (sea bass, snapper, or halibut)
- 2 tbsp fresh ginger, thinly sliced
- 3 clove garlic cloves, minced
- 1 whole Thai bird's eye chili, thinly sliced (seeds optional)
- 2 tbsp fish sauce
- 1 tbsp fresh lime juice
- ½ tbsp palm sugar or light brown sugar
- 2 whole scallions, cut into 2-inch pieces
- 3 tbsp neutral oil (vegetable or canola)
Instructions
- 1
Pat fish fillets dry with paper towels. Season both sides generously with salt and pepper.
- 2
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear fish 3 minutes per side without moving—skin should be golden, flesh opaque.
- 4
Transfer fish to a plate. Pour off all but 1 tbsp oil from the skillet.
- 5
Add ginger and garlic to the skillet. Cook, stirring, until fragrant, about 45 seconds.
- 6
Add chili, fish sauce, lime juice, and sugar. Stir to combine and let bubble for 10 seconds.
- 7
Return fish to the skillet. Add scallions and toss gently to coat with sauce.
- 8
Serve immediately over jasmine rice with extra lime wedges and fresh cilantro.
Tools you’ll need
- 12-inch skillet
- paper towels
- tongs
- spatula
- cutting board
- knife
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