Spicy Catfish - Pad Ped Pla Dook * Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Oil,
1 lbs: Catfish, Cleaned And Cut Into 1/2-Inch Wide Pieces
1/2 cup: Thai Eggplant, Cut Into Wedges
6: Minced Garlic Cloves,
2 Stalks: Lemon Grass, Cut Into 1-Inch Pieces
1/4 cup: Thinly Sliced Lesser Ginger,
1/2 cup: Sweet Basil Leaves,
1/4 cup: Fish Sauce, Nam Pla
1 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp