Pla Lad Prik (gf) Recipe
Sliced crispy catfish topped with garlic, julienned ginger, green peppers, bamboo shoots & onions, stir-fried in brown sauce.
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Ingredients
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Main Ingredients
Sauce Ingredients
Garnish
For frying
Method
Preparation
- 1
Prepare the catfish
Rinse the catfish fillets under cold water and pat dry with a paper towel. Slice the fillets into thin pieces, about 1 cm thick, and season lightly with salt. Set aside.
- 2
Prepare the vegetables
Julienne the ginger, slice the green bell pepper into thin strips, and chop the onion into thin wedges. Set all prepared vegetables aside.
Sauce Preparation
- 3
Mix the sauce
In a small bowl, combine soy sauce, oyster sauce, sugar, cornstarch, and water. Stir well until the sugar and cornstarch are dissolved. Set the sauce mixture aside.
Cooking
- 4
Fry the catfish
Heat vegetable oil in a large frying pan or wok over medium-high heat. Once hot, carefully add the sliced catfish in batches and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
- 6
Combine and serve
Pour the prepared sauce over the stir-fried vegetables and stir well to combine. Add the crispy catfish back into the pan, tossing gently to coat the fish in the sauce. Cook for an additional 1-2 minutes until heated through. Serve immediately.