How much red curry sauce is used to make the sauce for the catfish?
thxs
--
Darawen Littlestich of Mosskirk

wrote:
> Eddie > wrote:
>> While watching fish being fried at an Asian market today I asked the
>> lady waiting how good was the catfish. She said her kids really like
>> it, that it tasted like chicken.
>> I then ordered a 4 pounder to be fried, took it home where a few
>> minutes later my daughter walks in. She asked what was that on the
>> table. I told her it was fried catfish, try it. She did, saying,
>> "hmm, tastes like chicken." Honest!
>>
> Pla Doog Pad Ped. Nice catfish steaks. Mmmmm! You gotta get that girl
> out more!
>
> Try making this:
>
> Pla Tord Pad Ped
>
> NOTE: Thai styly is cooked VERY crisp, almost like potato chips;
> American style less-so.
>
> 2 lbs. catfish, snapper or other firm-fleshed fillets
> vegetable oil for deep-frying
>
> Sauce:
>
> 1/2 cup vegetable oil
> Red Curry Sauce Nam Prik Gaeng Pet (below)
> 2 Tbs. fish sauce (nam pla)
> 1/4 cup granulated sugar
>
> Cilantro (coriander) sprigs
>
> 1. Slice the fish into 1" sqaures and dry them with paper towels.
>
> 2. Pour 1" oil in a hot wok (or deep skillet) and heat to 375 F. (190
> C.). Deep fry the fish, turning frequently, 'til done as you like it
> (see NOTE above). Set aside on paper towels.
>
> 3. Heat the wok (or . . . ) and add 1/2 cup oil. Add the Red Curry
> Sauce and stir-fry over medium heat 'til fragrant and thick, 5 or 10
> minutes. Add the fish sauce and sugar and mix them in well. If it's
> too thick, add water, 1 Tbs. at a time, until you have a thick,
> smooth, sauce.
>
> 4. Add the fish and fold in very gently, making sure each piece is
> coated evenly. Try not to break the pieces up too much.
>
> 5. Remove to a warm serving bowl, garnish with cilantro and serve
> immediately with rice. If held too long, the fish will get soggy.
>
> ****************************
>
> Nam Prik Gaeng Pet (makes 3/4 cup, 1-1/2 cups if ground with water -
> this is actually 3 times the basic recipe))
>
> 27 small dried chiles
> 6 pieces kah (galangal), a form of Ginger, there really is NO
> substitute! 6 pieces Kaffir lime rind (I'll send you seeds - e-mail
> me) 3/4 cup warm water
>
> 3 stalks lemon grass (bottom 6" only)
>
> 6 Tbs. finely chopped garlic
> 3/4 cup finely chopped yellow onion
> 1 Tbs. shrimp paste
> 3/4 cup coriander root (or the bottom inch of cilantro stems)
>
> 1. Remove the stems and seeds from the chiles. Soak the chiles, kah
> and Kaffir lime rind in the warm water at least 15 minutes. Drain and
> discard the water.
>
> 2. Chop the chiles, kah, Kaffir lime rinds and lemon grass finely.
>
> 3. Combine all ingredients and pound or grind to a smooth paste in a
> mortar or blender. If you use a blender, you'll probably hafta add
> water.