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)
Pad Ped Pla
Pad Ped Pla

Instructions

  1. 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.
  2. 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.
  3. Add the fish pieces, let them steep again briefly and remove from the fire. Then fold in the basil leaves and serve.
  4. 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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