Spicy catfish - pad ped pla dook
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 1 | pounds | Catfish, Cleaned And Cut Into 1/2-Inch Wide Pieces |
| ½ | cup | Thai Eggplant, Cut Into Wedges |
| 6 | Minced Garlic Cloves | |
| 2 | Stalks Lemon Grass, Cut Into 1-Inch Pieces | |
| ¼ | cup | Thinly Sliced Lesser Ginger |
| ½ | cup | Sweet Basil Leaves |
| ¼ | cup | Fish Sauce (Nam Pla) |
| 1 | tablespoon | Sugar |
Directions
The abundance of freshwater fish in Thailand has led to the development of many ways in which to cook them. This recipe is a favorite and catfish is a popular choice although other types of freshwater fish can also be used.
Both whole fish and fillets are suitable.
~------------------------------------------------------ ~----------------- Heat a large skillet and add the oil. Wait for 1 minute for the oil to heat then add all the ingredients. Stir thoroughly then cover and cook for 3 minutes on high heat. Remove to a serving dish.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini