Spicy Catfish - Pad Ped Pla Dook

Categories: Thai | Seafood

Serves: 4 Servings

Ingredients:

2 tb Oil
1 lb Catfish, Cleaned And Cut
- Into 1/2-Inch Wide Pieces
1/2 c Thai Eggplant, Cut Into
- Wedges
6 Minced Garlic Cloves
2 Stalks Lemon Grass, Cut Into
- 1-Inch Pieces
1/4 c Thinly Sliced Lesser Ginger
1/2 c Sweet Basil Leaves
1/4 c Fish Sauce (Nam Pla)
1 tb Sugar

Instructions:
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.
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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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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