Pad Ped Pla
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fish (catfish)
- 4 tablespoon flour
- 3 tablespoon oil
- 2 tablespoon chili paste, red
- 5 clove (s) garlic, 0 g krachai (similar to galangal)
- 5 small eggplant (s), (makua puang)
- 6 chilli pepper (s), fresh red
- 5 kaffir lime leaves
- 50 g pepper, reen
- 3 tablespoon fish sauce
- 1 tablespoon sugar, brown
- 30 g basil, Bai Horapa (Thai basil)
Print Recipe
Pin Recipe Instructions
- Preparation: Cut the catfish into bite-sized pieces and roll them in flour. Chop the garlic. Cut the krachai into thin slices. Quarter the eggplant. Cut the chillies lengthways into strips. Tear up the lime leaves. Pluck Bai Horapa from the stems.
- Preparation: Heat the oil and fry the fish in it for about 3 minutes. Keep warm. Fry the chilli paste and garlic in the oil, then add the Krachai and let it steep for a moment. Add eggplant, chillies, lime leaves, green pepper. Season with fish sauce and sugar, mix well and fry for about 3 minutes.
- Add the fish pieces, let them steep again briefly and remove from the fire. Then fold in the basil leaves and serve.
- You can also fry the basil leaves in hot oil, drain them on paper towels and then sprinkle them over the fish. Bai Grapao can also be used.
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