Spicy Catfish - Pad Ped Pla Dook

Ready in 1h

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2 tb Vegetable oil
1 lb Catfish; Cleaned And Cut
1/4 c Lesser Ginger; Thinly Sliced
2 Stalks Lemon Grass; Cut
6 Cloves Garlic; Minced
1 tb Sugar
1/4 c Fish Sauce; (Nam Pla)
1/2 c Thai Eggplant; Cut
1/2 c Sweet Basil Leaves

Original recipe makes 4



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.

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