chef tom voigt
chef

  Roasted spicy fish  -

                               Pad Ped Pla

chef
private chef

Preparation:

 

Cut the catfish into bite-sized pieces and roll them in flour.

Chop the garlic. Slice the Krachai thinly.

Cut Egg pant into quarters. Cut the Chilies lengthwise into strips.

Tear the Lime leaves apart. Pluck the Bai Horapa from the stems.

 

Preparation:

 

Heat up the oil and fry the fish golden brown, remove the fish and keep warm.

 

In the same oil fry the garlic and the chilli paste, then add Krachai, and let it fry briefly. Add the Egg plant, the chilli, the lime leaves and the green pepper.

 

Season with fish sauce and sugar, mix well and cook for about 3 minutes. Add the fish pieces to it and braise briefly, then remove it from heat. Sprinkle the basil leaves on top and serve.

 

 

THAI CUISINE

 

 

Ingredients for 4 people:

 

500 g of catfish

4 tablespoons flour

3 tbsp oil

2 tablespoons red chili paste

5 cloves of garlic

 

50 g Krachai (like galangal)

5 small eggplants (kakua Puang)

 

6 fresh red chillies

5 kaffir lime leaves

 

50 g green pepper

3 tablespoons fish sauce

1 tablespoon brown sugar

30 g basil, bay Horapa (Thai basil)