Fried fish fillet with celery – Pad Plah Keun Chai

Ingredients for 1 servings:

• 250 g redfish fillet(s), catfish, cod or pollock
• 2 stalks of celery, Thai, leaves plucked and roughly chopped
• 1 clove(s) garlic, finely chopped
• 3 tbsp oil (peanut or soybean oil)
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 2 tbsp water
• 1 tsp palm sugar, crushed
• some pepper, ground black
• Celery leaves, coarsely chopped
• 1 chili pepper(s), long-red, in rings
• some spring onion rings

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the prepared fish fillets into wider strips. Heat the oil in a wok and fry the finely chopped garlic briefly until golden brown, then remove. Fry the fish on both sides in the wok for about 5 minutes over medium heat, shaking the wok gently every now and then and carefully turning it over once. Remove the fish pieces and keep warm. Return the fried garlic to the wok and toss briefly with the celery stalks (about 30 seconds). Season with the oyster sauce, fish sauce, and sugar, and deglaze with 2 tablespoons of water. Arrange the fish pieces on plates or a serving platter and spread the sauce and celery stalks over the fish pieces. Scatter the coarsely chopped celery leaves, chili rings, and spring onion rolls on top. Serve with fragrant rice.