Spicy catfish - pad ped pla dook *
Yield: 4 Servings
Ingredients:
- 2 tb Oil
- 1 lb Catfish Cleaned And Cut - Into 1/2-Inch Wide Pieces
- 1/2 c Thai Eggplant Cut Into - Wedges
- 6 Minced Garlic Cloves
- 2 Stalks Lemon Grass Cut Into - 1-Inch Pieces
- 1/4 c Thinly Sliced Lesser Ginger
- 1/2 c Sweet Basil Leaves
- 1/4 c Fish Sauce (Nam Pla)
- 1 tb Sugar
Instructions:
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.
