Spicy catfish - pad ped pla dook *

Yield: 4 Servings

Measure Ingredient
2 tablespoons Oil
1 pounds Catfish, Cleaned And Cut Into 1/2-Inch Wide Pieces
½ cup Thai Eggplant, Cut Into Wedges
6 \N Minced Garlic Cloves
2 \N 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

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.

Similar recipes