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.