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Pad Phed Pladuk (Hot and Spicy Catfish).

 

29

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

45

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

10 ½ ounces coconut
grated
2 ¼ pounds catfish fillets
*
3 tablespoons lemongrass
sliced
1 tablespoon galangal root
sliced
*
1 tablespoon kaffir lime rind
*
2 tablespoons cilantro root
*
20 each peppercorns
*
½ teaspoon salt
4 each onions
8 each garlic cloves
½ teaspoon coriander seeds
*
½ teaspoon nutmeg

Directions

Use the grated coconut to make 1¼ cups of coconut milk, by thouroughly and squeezing out the coconut milk.

You may also substitute an equivalent amount of canned (unsweetened) coconut milk.

Cut the catfish fillet into medium size cubes.

Discard seeds from the dry chilli, and soak in cold water.

Separate about ½ cup of "cream" from the coconut milk, and heat in a frying pan.

Fry the catfish pieces in the coconut "cream" until just cooked and put aside.

Put the following ingredients in a motar: salt, peppercorns, cumin, coriander seeds, mace, cardamon, nutmeg.

Pound until well mixed into a fine pulp.

Drain the dried chilli (discarding the water) and add to the paste in motar.

Continue pounding until the chilli pieces are mixed in.

Add lemongrass, galanga, kaffir lime rind, cillantro roots, krachai, and fresh Thai chilli.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 37377% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 28g 141%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 220mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 10g 38%
Sugars g
Protein 10g
Vitamin A 0% Vitamin C 17%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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