Pad Ped Pla Duk – Spicy Catfish Stir-fry with Galingale
Preparation for Spicy Catfish Stir-fry
- Catfish – 500g. (cut and cleaned, mixed with 1 tsp. salt, and deep-fried).
- Galingale – 1 handful, sliced (in long shape).
- Kaffir Lime Leaves – 5.
- Young Peppercorn – 1 handful.
- Fried Basil – 1/2 cup (wait until the oil is very hot first, then throw the basil in).
- Eggplant – 1 cup, cut and soaked in salted water (to help prevent darkening).
- Instant Chili Paste – 2 tbsp.
- Chili Pepper – 1 tbsp., sliced.
- Sugar – 2 tbsp.
- Fish Sauce – 3 tbsp.
- Vegetable Oil – 2 tbsp.
- Kaffir Lime Skin – 1 tbsp.
- Galangal – 1 tsp., minced.
- Lemongrass – 1 tbsp.
- Red Onion – 1 tbsp., sliced.
- Garlic – 1 tbsp., minced.
Spicy Catfish Stir-fry Cooking Instructions
1. Ground kaffir lime skin, galangal, lemongrass, red onion and garlic. After that, mix it with instant chili paste.
2. Next, heat the pan and add vegetable oil. Wait until the oil is hot then add chili paste from step 1.
3. When the chili paste has an aromatic smell, add eggplants. If you like it medium-cooked, then stir fry for 2 minutes. If you like it completely cooked, you should stir-fry it for 8 minutes.
4. Now, add a small amount of water, fish sauce, and sugar.
5. Add fresh galingale, kaffir lime leaves, crunchy catfish, and chili peppers. Mix well.
6. Turn off the fire. Dress fried basil on top and serve with hot jasmine rice.
Pro Food Tips!
When you fry the catfish, use max heat to heat up the oil first then lower it to medium. Slowly drop the fish into the hot oil and wait until the other is done. When it’s crunchy, you can flip it over. Don’t rush it, just take time and use medium heat. Be careful not to splash yourself with grease, I have done this! Not fun! 😛
