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Pad Cha Pla | Spicy Thai Stir-Fried Fish
(0)
25 min
Quick
Gurkerl Küche
Knackig, feurig und herrlich aromatisch: Zartes Kabeljaufilet blitzschnell im Wok gebraten mit frischem Basilikum, Chili, Knoblauch und feiner Sauce. Serviert mit duftendem Jasminreis.
Preparation method
Preparation
Rinse the jasmine rice thoroughly in a sieve until the water runs clear. Then bring to a boil with twice the amount of lightly salted water, reduce the heat, and simmer gently, covered, over low heat for about 12 to 15 minutes.
Pat the cod fillet dry and cut into bite-sized pieces, about 3 cm in size. Peel and finely chop the garlic. Cut the chili peppers in half lengthwise, deseed if desired, and slice into thin strips. Peel the ginger and cut into thin matchsticks. Wash the spring onions and cut diagonally into pieces about 2 cm long. Pick the basil leaves from the stems.
In a small bowl, stir together the oyster sauce, fish sauce, soy sauce, cane sugar, and a pinch of black pepper until smooth, so the seasoning sauce is ready for stir-frying.
Chef's tip
If you want to keep the jasmine rice perfectly warm and fluffy until serving, simply place the covered pot in the oven at 60 °C.
For authentic Thai heat, enhance the wok dish with finely sliced fresh bird's eye chilies, or remove the chili seeds for a milder version.
Ingredients
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