Phad Phed Pla Dook – Spicy Cat Fish Stir fry with Galingale
500g. cat fish (cut and clean, mix with 1 tsp. salt and deep fried)
1 handful sliced galingale (in long shape)
5 kaffir lime leaves
1 handful young pepper corn
1/2 cup fried basil (wait until the oil is very hot first, then throw the basil in)
1 cup cut eggplant and soak in salted water (help the surface it not to become dark)
2 tbsp. instant chili paste
1 tbsp. sliced chili pepper
2 tbsp. sugar
3 tbsp. fish sauce
2 tbsp. Vegetable oil
1 tbsp. kaffir lime skin
1 tsp. minced galangal
1 tbsp. lemongrass
1 tbsp. sliced red onion
1 tbsp. minced garlic
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 aromatic smell, add eggplants. If you like it medium cooked, then stir fry for 2 minutes. If you like it completely cook, you should stir fry it for 8 minutes.
4. Now, add some small amount of water, fish sauce and sugar.
5. Add fresh galingale, kaffir lime leave, crunchy cat fish, and chili peppers. Mix well.
6. Turn off the fire. Dress fried basil on top and serve with hot jasmine rice.
When you fry the cat fish, 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.