Pad Ped Pla

Ingredients for 4 servings:

• 500 g fish (catfish)
• 4 tbsp flour
• 3 tbsp oil
• 2 tbsp chili paste, red
• 5 garlic cloves, 50 g Krachai (similar to galangal)
• 5 small eggplants (makua puang)
• 6 chili pepper(s), fresh red
• 5 kaffir lime leaves
• 50 g pepper, green
• 3 tbsp fish sauce
• 1 tbsp brown sugar
• 30 g basil, Bai Horapa (Thai basil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fried spicy fish Thai style

Preparation: Cut the catfish into bite-sized pieces and coat in flour. Chop the garlic. Thinly slice the krachai. Quarter the eggplant. Cut the chilies lengthwise into strips. Tear the lime leaves. Pluck the bai horapa from the stems. Preparation: Heat the oil and fry the fish for about 3 minutes. Keep warm. Fry the chili paste and garlic in the oil, then add the krachai and let it marinate briefly. Add the eggplant, chilies, lime leaves, and green pepper. Season with fish sauce and sugar, mix well, and fry for about 3 minutes. Add the fish pieces, let it marinate briefly, and remove from the heat. Then stir in the basil leaves and serve. You can also deep-fry the basil leaves in hot oil, drain them on kitchen paper, and then sprinkle them over the fish. Bai grapao can also be used.