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Pad Phed Pladuk (hot And Spicy Catfish)

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CATEGORY CUISINE TAG YIELD
Seafood, Grains Thai Curry, Fish, Main dish, Oriental 6 Servings

INGREDIENTS

10 1/2 oz Grated Coconut, unsweetened
2 1/4 lb Catfish fillet.
3 T Finely sliced lemongrass.
1 T Galanga, sliced thin.
1 T Kaffir lime rind, sliced.
2 T Cillantro roots.
2 T Krachai, finely sliced.
20 Fresh very hot Thai chilli.
20 Peppercorns
1/2 t Salt.
4 Onions, medium size.
8 Cloves of garlics.
9 Dry red chilli, remove seeds
1/2 t Coliander seeds.
1/2 t Cumin.
3 Mace.
2 Cardamom
1/2 t Nutmeg.
4 Kaffir lime leaves.

INSTRUCTIONS

Use the grated coconut to make 1-1/4 cups of coconut milk, by adding
1/2 cup of very hot water, and working the mixture thouroughly and
squeezing out the coconut milk. You may also substitute an equivalent
amount of canned (unsweetened) coconut milk. 2. Cut the catfish  fillet
into medium size cubes (about 2" x 2"). 3. Discard seeds from  the dry
chilli, and soak in cold water for at least a half hour. 4.  Separate
about 1/2 cup of "cream" from the coconut milk, and heat in  a frying
pan. Fry the catfish pieces in the coconut "cream" till just  cooked
and put aside. 5. Put the following ingredients in a motar:  salt,
peppercorns, cumin, coriander seeds, mace, cardamon, nutmeg.  Pound
till well mixed into a fine pulp. Drain the dried chilli  (discarding
the water) and add to the paste in motar. Continue  pounding till the
chilli pieces are mixed in. Add lemongrass,  galanga, kaffir lime rind,
cillantro roots, krachai, and fresh Thai  chilli. Continue pounding
until it's a fine well mixed paste. (NOTE:  You may substitute with an
equivalent amount of premade Thai "Red  Curry Paste"). 6. Take the
above curry paste with the remaining  coconutmilk, and fry over high
heat till boiling. Lower heat to  medium and continue frying, with
stiring, till oil starts to form on  top of the mixture. Add the cooked
fish pieces and the coconut  "cream" mixture. Lower the heat to low,
and gently cook till  thouroughly heated. Adjust tastes with fish sauce
and a little sugar  (just to have a very slight sweet taste). Add
several kaffir lime  leaves and cooked for a little while longer. 7.
Remove to a serving  platter and garnish with slices of fresh red
chilli peppers. Serve  with plain boiled white rice.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 9.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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