Fish fried with chilli paste

Fish fried with chilli paste

Phat phet pla

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From
South East Asian Food

Ingredients

Quantity Ingredient
3 tablespoons vegetable oil
10 kaffir lime leaves, finely shredded lengthwise
500g small round-bodied fish, cut into small cutlets
2-3 tablespoons Red chilli paste
1-2 tablespoons water
1 tablespoon fish sauce
2 red chillies, sliced

Method

  1. Heat the oil in a wok until hot and fry the kaffir lime leaves until they are crisp. Lift out, drain and keep aside. Now put in the fish and fry as in Pla samli daet diao. Remove and drain. To the hot oil in the wok, add the chilli paste and stir-fry until it smells cooked, making sure it does not burn. Add the fish steaks and turn about carefully in the chilli paste so that they are well coated. Add a splash of water and the fish sauce and stir carefully to mix. Dish out and garnish with the lime leaves and chilli slices.
  2. Phat phet may also be cooked as a stir-fried dish using raw sliced chicken, beef, pork or prawns. Add the meat to the chilli paste after it has fried in the pan and mix and stir-fry until cooked. Then proceed as above. Sliced zucchini may be used instead of meat for a vegetarian dish, but use less chilli paste.
Tags:
SBS
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