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Pad Cha Pla | Fiery Thai Wok Fish with Basil
(0)
25 min
Quick
Knuspr-Küche
Hol dir die Straßenküche Bangkoks direkt in deine Küche. Zartes Kabeljaufilet trifft im heißen Wok auf feurige Chilis, aromatischen Knoblauch, frischen Ingwer und duftenden Basilikum. Blitzschnell zubereitet, herrlich würzig und perfekt abgerundet mit Limette und lockerem Jasminreis.
Preparation method
Preparation
Rinse the jasmine rice thoroughly in a sieve with cold water until the water runs clear. Then bring to a boil with twice the amount of lightly salted water, reduce the heat, and simmer covered 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 cloves and ginger. Slice the red chillies into thin rings. Pick the basil leaves.
In a small bowl, mix the fish sauce, oyster sauce, soy sauce, brown cane sugar, and ground black pepper to make an aromatic wok sauce.
Chef's tip
For an extra crispy texture, you can lightly toss the fish cubes in a little cornstarch before frying.
If you would like to adjust the heat level, simply remove the seeds from the chillies before slicing.
Ingredients
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