Pad Phed Pladuk (Hot & Spicy Catfish) Recipe

Pad Phed Pladuk (Hot & Spicy Catfish) Recipe

Ingredients:

10-1/2 oz of unsweetened coconut; grated
2-1/4 lbs of catfish fillets; cubed into 2 inches
1 Tbsp of galanga; thinly sliced
1 Tbsp of kaffir lime zest; sliced
3 Tbsps of lemon grass; sliced finely
2 Tbsps of cilantro roots
20 pcs of Thai chilli (very hot, fresh)
2 Tbsps of krachai; sliced finely
20 pcs of peppercorns
4 pcs of kaffir lime leaves
1/2 tsp of salt
8 pcs of garlic cloves
4 pcs of onions (medium size)
9 pcs of dry chilli (red); seeded
1/2 tsp of coriander seeds
3 pcs of mace spice
1/2 tsp of cumin (ground)
2 tsps of cardamom spice
1/2 tsp of nutmeg (ground)

Instructions:

Make 1 and 1/4 cups milk or cream from (grated) coconut, add 1/2-cup of warm water then squeeze the milk out. If preferred, may be substituted with canned unsweetened (coconut) milk.

Soak dry chillies in cool water at about 30 mins and drain. Save half of your coconut cream. Heat the pan then add half the cream. Fry fish on the cream till cooked. Place on the side.

Combine salt, cumin, peppercorns, coriander seed, mace, nutmeg, and cardamom inside a mortar; ground till mixed onto a (fine) pulp.

Then, add drained chillies; continue to pound until mixed thoroughly. Add lemon grass, galanga, cilantro roots, fresh chilli, zest, and krachai; continue to pound until mixed thoroughly. (You can substitute it with Thai Red Curry Paste)

Combine paste and other half of (coconut) cream; fry above (high) heat until boiling. Reduce heat down onto medium; continue to fry and stir until oil begins to float. Add in cooked fishes and cook above gentle heat; continue to cook until heated thoroughly.

Adjust the seasonings then add in kaffir leaves; cook for several mins. Ladle onto serving bowls. Garnish fresh chillies and serve hot with warm rice. Serves 6

>> Pad Phed Pladuk (Hot & Spicy Catfish) Recipe