Pla Pad Cha (Thai Spicy Fish)
400gm Firm White Fish Fillets (we used Tarakihi)
15gm Pickled Green Peppercorns
2 Tbsp Pickled Galangal (Kra Chai)
10 Fresh Basil Leaves
2 Big Red Chillies
2 Kaffir Lime Leaves
1/2 Red Onion or Shallot
2 Whole Fresh Coriander Roots
1 Tbsp Oyster Sauce
1 tsp Fish Sauce
1/2 tsp White Sugar
1 tsp Seasoning Sauce
30ml Soya Bean Oil
50ml Chicken Stock
3 Cloves Garlic
Chop the red onion or shallot.
Remove the seeds from the first red chilli, then chop.
Chop the coriander roots and the garlic.
Pound the red chilli, coriander root, garlic and onion/shallot with a mortar and pestle until well blended.
Cut the fish into bite-sized pieces and coat with flour.
Slice the other chilli; chop the galangal.
Deep fry half the basil leaves and reserve for garnish.
Pan or deep fry the fish until golden brown, drain and put aside.
Heat a little oil in a wok, then quickly fry the pounded paste; add the sliced chilli, peppercorns and galangal.
Add the sugar, oyster sauce, fish sauce, chicken stock and the seasoning sauce.
Add the fish to the wok, toss quickly then add the remaining basil leaves and the kaffir lime leaves.
Garnish with the crisp fried basil leaves