Pad cha pla, spicy stir-fried fish with herbs
Pailin's Kitchen · ♥ 80 likes · 4.2K views · 1 min video
Read about other fish in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- garlic
- cilantro roots
- Thai chilies
- white peppercorns
- 1 whole spur chili
Pound garlic, cilantro roots, Thai chilies, white peppercorns and a spur chili to a rough paste.
Pounding the herb paste
Heat a little oil in a wok or saute pan, add the paste, and when the garlic starts to colour add the fish and toss to coat.
- oil
- fish
- fish sauce
- sugar
- water
- Garchai or finger roots
Add fish sauce, sugar and a little water, then the finger roots and young peppercorns.
Toss a few more times and let the fish cook, flipping halfway; add more water or stock if it gets dry.
Thai basil and serving
- young peppercorns
- stock
- Thai basil
- jasmine rice
When the fish is done, toss in Thai basil. Serve with jasmine rice.