Pad Phed Pladuk (Hot and Spicy Catfish)

Recipe Ingredients

10 1/2 oz	298g	Grated coconut - (unsweetened)
2 1/4 lbs	1021g / 36oz	Catfish fillet
3 tablespoons	45ml	Finely sliced lemongrass
1 tablespoon	15ml	Galanga - sliced thin
1 tablespoon	15ml	Kaffir lime rind - sliced
2 tablespoons	30ml	Cilantro roots
2 tablespoons	30ml	Krachai - finely sliced
20		Fresh very hot Thai chile
20		Peppercorns
1/2 teaspoon	2.5ml	Salt.
4		Onions - medium size
8		Garlic
9		Dry red chile - remove seeds
1/2 teaspoon	2.5ml	Coriander seeds
1/2 teaspoon	2.5ml	Cumin
3		Mace
2		Cardamom
1/2 teaspoon	2.5ml	Nutmeg
4		Kaffir lime leaves

Recipe Instructions

1. Use the grated coconut to make 1-1/4 cups of coconut milk, by adding 1/2 cup of very hot water, and working the mixture thoroughly and squeezing out the coconut milk. You may also substitute an equivalent amount of canned (unsweetened) coconut milk.

2. Cut the catfish fillet into medium size cubes (about 2" x 2").

3. Discard seeds from the dry chile, and soak in cold water for at least a half hour.

4. Separate about 1/2 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.

5. Put the following ingredients in a mortar: salt, peppercorns, cumin, coriander seeds, mace, cardamom, nutmeg. Pound until well mixed into a fine pulp. Drain the dried chile (discarding the water) and add to the paste in mortar. Continue pounding until the chile pieces are mixed in. Add lemongrass, galanga, kaffir lime rind, cilantro roots, krachai, and fresh Thai chile. Continue pounding until it's a fine well mixed paste. (NOTE: You may substitute with an equivalent amount of pre-made Thai "Red Curry Paste").

6. Take the above curry paste with the remaining coconut milk, and fry over high heat until boiling. Lower heat to medium and continue frying, with stirring, until oil starts to form on top of the mixture. Add the cooked fish pieces and the coconut "cream" mixture. Lower the heat to low, and gently cook until thoroughly heated. Adjust tastes with fish sauce and a little sugar (just to have a very slight sweet taste). Add several kaffir lime leaves and cooked for a little while longer.

7. Remove to a serving platter and garnish with slices of fresh red chile peppers.

8. Serve with plain boiled white rice.

Source:
Janie Hibbler

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