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Pla Duk Pad Phet
Spicy Stir-fried Catfish
A vibrant and aromatic Thai stir-fry featuring crispy deep-fried catfish coated in a rich red curry paste sauce, accented with fresh herbs and vegetables. This dish offers a delightful contrast of textures and a spicy, complex flavor profile.
đ§ Ingredienser
- 500 g Catfish fillets
- 3 cups Vegetable oil
- 2 tbsp Red curry paste(Use a good quality Thai red curry paste for best flavor.)
- 1 cup Thai eggplant
- 2 tbsp Krachai (fingerroot)
- 1 cup Thai basil leaves
- 1/4 cup Green peppercorns
- 1 tbsp Fish sauce(Optional, for added umami and saltiness.)
- 1 tsp Sugar(To balance the flavors.)
đšâđł Instruktioner
- 1
Prepare the catfish: Pat the catfish pieces thoroughly dry with paper towels. This is crucial for achieving crispiness and preventing oil splattering.
â±ïž 5 minutes - 2
Deep fry the catfish: Heat vegetable oil in a wok or deep pot over medium-high heat until it reaches 175°C (350°F). Carefully add the catfish pieces in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.
â±ïž 10 minutes - 3
Sauté the aromatics: Carefully pour out most of the frying oil, leaving about 1 tablespoon in the wok. Heat the wok over medium heat. Add the red curry paste and stir-fry for 2-3 minutes until it becomes fragrant and slightly darker in color. Be careful not to burn it.
â±ïž 3 minutes - 4
Add vegetables and herbs: Add the sliced krachai and Thai eggplant to the wok. Stir-fry for another 3-4 minutes until the eggplant begins to soften slightly. Add the fresh green peppercorns and stir-fry for 1 minute more until they are fragrant.
â±ïž 5 minutes - 5
Combine and finish: Add the crispy fried catfish back into the wok. Gently toss to coat the fish with the curry paste mixture. Stir in the Thai basil leaves, fish sauce (if using), and sugar. Toss for another 30 seconds to 1 minute, just until the basil wilts and the sauce coats everything. Avoid over-stirring to keep the catfish crispy.
â±ïž 2 minutes - 6
Serve immediately: Transfer the Pla Duk Pad Phet to a serving platter and enjoy hot with steamed jasmine rice.
â±ïž 1 minute
đĄ Proffstips
- âEnsure the catfish is completely dry before frying for maximum crispiness and safety.
- âFresh green peppercorns offer a unique pungent flavor and slight crunch; if unavailable, omit or use a pinch of white pepper.
- âThe aroma of the red curry paste and krachai is a key indicator that they are cooked sufficiently.
- âAdjust the amount of red curry paste to your preferred spice level.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Substitute catfish with other firm white fish like snakehead fish (pla chon) or firm tofu for a vegetarian option.
- For a less oily dish, you can pan-fry the catfish pieces until golden brown instead of deep-frying, though the texture will be less crispy.