Curried Catfish with Ginger
	(Phat Phet Pla Duuk Tod Grob)
	1 whole catfish (2 lb)
	2 cups vegetable oil
	2 tbs. garlic, finely chopped
	1 tbs. red curry paste
	1 tsp. sugar
	1 tbs. fish sauce
	1 tsp. oyster sauce
	5 Thai eggplants, quartered
	(or 1/2 cup American or Japanese eggplant, cubed)
	1/2 cup fresh ginger, julienned
	1 tsp. white peppercorns
	1/2 cup fresh basil
	1. Cross-section catfish into one-inch steaks.
	2. Heat 2 cups of oil and deep-fry fish until it browns and becomes crispy. Clean
	   wok when oil cools.
	3. Boil eggplant, drain, and set aside.
	Cooking Process:
	1. On maximum setting, heat 2 tbs. fresh oil in wok and fry garlic until golden
	2. Add curry paste and stir-fry. Then add fish and continue frying for about 5
	   minutes, adding water as needed to keep fish moist.
	3. Stir in sugar, fish sauce, and oyster sauce.
	4. Add eggplants and ginger, and stir-fry for 3-5 minutes.
	5. Mix in peppercorns and basil, stir, and remove from heat.
	6. Serve with rice.
	Serves 4.

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