Pad ped pla dhuk
Ever wondered what to do with a catfish? This traditional Thai recipe is
useful if you have a fisherperson in the family.
Note the oil for cooking should be *HOT*. In view of this it is probably
a good idea if the slightly nervous stirfry chef cooks this in a skillet
with a lid!
Lesser Ginger (called krachai in Thai) is a thin tuberous cousin of
normal ginger, which will do if you can't get krachai. normal ginger
should be grated rather than sliced.
You need about a pound of catfish, cut through the body into "steaks"
about half to one inch thick.
half cup thai eggplant (small round green eggplants)
6-10 cloves garlic, crushed, chopped or mashed
2 stalks lemon grass (about 2-3" long), bruised
quarter cup very thinly sliced lesser ginger
half cup sweet basil, chopped
quarter cup fish sauce
1 tablespoon palm sugar
you can if you wish add a few sliced chilis.
Combine the suace ingredients.
In a wok (see caveat above) get enough oil to shallow fry the fish
smoking hot. Add the fish and stir until thoroughly coated with oil,
then add the prepared sauce (caution, it can splash - you may want to
wear eye-protection, or make judicious use of a splatter guard). Stir
fry for about 2-3 minutes, ensuring the fish doesn't stick to the pan
and the pieces are all thoroughly sauced.
Remove to a serving dish and serve with steamed jasmine rice. The usual
Thai table condiments apply (i.e. red chillis in vinegar, green chillis
in fish sauce, powdered red chilli and sugar)
Final caution: this cooks quite quickly - don't over cook it or the fish
will become rather hard! It is cooked when you can pry the flesh from
the central bone stem of the steak using the tip of a table knife
without undue effort.
Special thanks to - Muoi Khuntilanont.