I read that about the satay in a Thai cookbook we have.
I forgot, I make a very good Thai ginger fish, and also a good spicy one, fried in oil in the cast iron skillet or my steel wok, with plenty of really hot hot sauce on the side.
I have to wear gloves when making the hot sauce, else the scotch bonnets burn my fingers.
That Thai fish sounds really good. I've never had Thai fish, apart from the seafood they somtimes put in Tom Yum Gai. I like what they do with ginger, as well as hot spices. What kind of fish do you put that on?