Pla Pad Khing | Thai Ginger Cod in a Wok

Rinse the jasmine rice thoroughly under cold running water, then cook it in twice its volume of lightly salted water covered, over low heat for 12-15 minutes until tender, then remove from heat and let it rest covered.

Rinse the cod fillet, pat it thoroughly dry with paper towels, and cut it into larger, bite-sized (approx. 3-4 cm) cubes.

Peel the fresh ginger using the edge of a spoon and cut it into fine, thin matchsticks (julienne). Finely mince the garlic, clean the mushrooms and slice them thickly, and cut the spring onions into 3 cm pieces (separating the white and green parts).