Whiskey Ginger Fish @ Sukho Thai
"Whiskey," "ginger," and "fish" don't sound like they belong together in one dish. Indeed, nothing else like it can be found elsewhere around town. But they like whiskey in Southeast Asia (where it's more likely to be Scotch than Bourbon, but never mind). This is a subtle dish, starting with steamed fish fillets (cross your fingers for drum, flounder, or trout). The sauce is light in texture and subtle as Thai sauces go, with the ginger being the sharpest note and the mushrooms the mellowest.
