Serves: 4
Total Calories: 369

4 8 ounce tailfish, sea bass, striped bass, red snapper, or tuna fillets
2 tablespoons olive oil
2 tablespoons Tommy Tang's Thai seasoning
3 tablespoons olive oil
6 tablespoons finely chopped red onions
2 tablespoons finely chopped garlic
1 tablespoon finely chopped or ground peeled fresh ginger
2 teaspoons chopped serrano chile
12 shiitake mushrooms
1 tablespoon roasted chili paste
1 tablespoon oyster sauce
1 tablespoon Thai sweet black bean sauce
2 teaspoons Thai fish sauce
1 teaspoon black pepper
1/3 cup Lemon Grass Stock
2 tablespoons finely diced red bell peppers
4 sprigs mint leaves (garnish)

Place fish in a large mixing bowl. Coat with 2 tablespoons olive oil and Thai seasoning. Heat a large skillet over high heat and sauté fish for 2 minutes on each side. Transfer to serving plates and keep warm.

Heat 3 tablespoons olive oil in a medium skillet over high heat. Add onions and garlic and sauté until lightly browned, about 1 ½ minutes. Add ginger and Serrano chili and sauté 1 minute. Add mushrooms, chili paste, oyster sauce, black bean mixture, fish sauce, and black pepper and cook, stirring, 1 minute. Add lemon grass stock and bell pepper and cook, stirring, 2 minutes. Pour sauce evenly over fish; arrange mushrooms at side of each plate. Garnish with mint and serve.

Nutritional Facts:

Serves: 4
Total Calories: 369
Calories from Fat: 163

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Chili Fish
Grilled Salmon with Kaffir Lime Sauce
Grilled Red Snapper with Rosemary Honey Glaze
Grilled Tuna with Roasted Red Bell Pepper Sauce
Spicy Mint Calamari
Soft Shell Crabs with Garlic Ginger Sauce
Malaysian Clams
Santa Fe Chili Mussels
Oysters with Ginger Sauce
Roasted Chili Oysters
Scallops with Mango Salsa
Sunrise Scallops with Ginger Cream Sauce and Chili "Flames"
Blackened Scallops with Roasted Garlic Chili Sauce
Spicy Garlic Shrimp
Prik King Shrimp
Shrimp and Asparagus with Roasted Chili Sauce
Tiger Prawns with Cilantro Cream Sauce