Curried Catfish with Ginger
	(Phat Phet Pla Duuk Tod Grob)
	
	Ingredients:
	
	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
	
	Preparations:
	
	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
	   brown.
	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.


 	Print This Recipe

	

    

        INFORMATION
		
        For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit:

        The Netscape UFAQ
	
	Netscape Browser Support