| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
Thai |
Thailand |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Catfish fillets |
| 2 |
c |
Oil, vegetable; for frying |
| 2 |
|
Mangos, unripe (green) peeled, seeded, julienned |
| 10 |
|
Garlic cloves; sliced thin |
| 4 |
tb |
Oil, vegetable |
| 1 |
tb |
Ginger; finely shredded |
| 2 |
tb |
Sugar, brown |
| 2 |
tb |
Fish sauce (Nam Pla) |
| 2 |
tb |
Lime juice |
| 2 |
|
Chili peppers, red; sliced thin |
| 4 |
tb |
Coriander leaves |
INSTRUCTIONS
Steam fish fillets (in steamer!) for 8 minutes, until just opaque and just
tender.
Meanwhile, fry garlic in 4T oil until crisp, set aside.
Heat oil (2 cups) in wok over medium heat, fry fish until crisp and well
browned. Drain on paper towels, set aside.
Mix mangoes, garlic, ginger in small bowl. Mound mixture in center of
serving platter. Surround with fried fish.
Combine sugar, fish sauce, lime juice in small bowl, stir until sugar
dissolves. Sprinkle most of mixture over mango mixture and remainder over
the fish. Garnish with chili peppers and coriander leaves.
Heavan, thai-wise ...
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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