This is going to be very short. Yes, you`re welcome.
I didn`t take pictures as usual because at Jun`s Indochine Kitchen you can see far more awesome pictures with recipe in details for this fish with ginger and garlic.
Once I saw this fish dish on her post, it just caught my mind. For days. I knew I just had to make it. And I`m glad I did! He was glad too!
Here are two things I did differently:
1. Fish was grilled instead of being fried
2. Jun used more ginger than garlic while I (unintentionally) did the opposite.
3. The garlic-ginger infused oil was used to make sambal
This tasted GREAT! Oh I really wish I can be more specific in describing the deliciousness, but for a garlic addict like me, this topping is unbeatable. The ginger and sesame oil added very nice mild heat and flavor to the garlickyness.
And as time after time I kept forgetting to take step-by-step pictures for making sambal, I hope this will somehow help.
With this dish? We overate again, of course.
Thanks for the recipe, Jun!
p.s Judging from my very poorly sliced ginger, Jun (and her mother) probably would tell me to go to a cutting/slicing/chopping class (which I`d love to if only I could find a free one, lol)