Title: Spicy Catfish - Pad Ped Pla Dook *
Categories: Thai Seafood
Yield: 4 Servings

2	tb	Oil
1	lb	Catfish, Cleaned And Cut Into 1/2-Inch Wide Pieces
1/2	c	Thai Eggplant, Cut Into Wedges
6		Minced Garlic Cloves
2		Stalks Lemon Grass, Cut Into 1-Inch Pieces
1/4	c	Thinly Sliced Lesser Ginger
1/2	c	Sweet Basil Leaves
1/4	c	Fish Sauce (Nam Pla)
1	tb	Sugar

The abundance of freshwater fish in Thailand has led to the development of many ways in which to cook them. This recipe is a favorite and catfish is a popular choice although other types of freshwater fish can also be used. Both whole fish and fillets are suitable. ~--------------------------------------------------------------------- ~-- Heat a large skillet and add the oil. Wait for 1 minute for the oil to heat then add all the ingredients. Stir thoroughly then cover and cook for 3 minutes on high heat. Remove to a serving dish.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

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