Thai Spicy Catfish, "Pad Ped Pladuk
Source of Recipe
Importfood
Recipe Introduction
Note the oil for cooking should be *HOT*. In view of this it is a good idea to cooks this in a skillet with a lid.
List of Ingredients
You need about a pound of catfish, cut through the body into "steaks" about half to one inch thick.
1/2 cup eggplant, diced
6-10 cloves garlic, crushed, chopped or mashed
2 stalks lemon grass (about 2-3" long), bruised
1/4 cup grated ginger
1/2 cup fresh Thai basil leaves, chopped
1/4 cup fish sauce
1 tablespoon palm sugar
You can if you wish add a few sliced Thai chile peppers.
Recipe
Combine the sauce 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 Thai jasmine rice and the usual Thai table condiments as wekk as Thai chili powder 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.
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