| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Thai |
Thai, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
lb |
Catfish, Cleaned And Cut Into 1/2-Inch Wide Pieces |
| 1/2 |
c |
Thai Eggplant, Cut Into Wedges |
| 6 |
|
Minced Garlic Cloves |
| 2 |
|
Stalks Lemon Grass, Cut Into 1-Inch Pieces |
| 1/4 |
c |
Thinly Sliced Lesser Ginger |
| 1/2 |
c |
Sweet Basil Leaves |
| 1/4 |
c |
Fish Sauce (Nam Pla) |
| 1 |
tb |
Sugar |
INSTRUCTIONS
The abundance of freshwater fish in Thailand has led to the development of
many ways in which to cook them. This recipe is a favorite and catfish is a
popular choice although other types of freshwater fish can also be used.
Both whole fish and fillets are suitable.
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Heat a large skillet and add the oil. Wait for 1 minute for the oil to heat
then add all the ingredients. Stir thoroughly then cover and cook for 3
minutes on high heat. Remove to a serving dish.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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