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Pla Pad Kuen Chai | Crispy Thai Wok Fish
(0)
25 min
Quick
Knuspr-Küche
Knusprig gebratene Kabeljau-Stücke im Wok mit knackigem Staudensellerie, feinen Ingwerstreifen und aromatischer Soja-Austernsauce. Ein authentischer thailändischer Klassiker in nur 25 Minuten.
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions and keep warm covered.
Pat the cod fillet dry and cut into bite-sized pieces, approx. 3 cm in size. Dust the pieces evenly with cornstarch.
Wash the celery stalks and slice diagonally into thin slices (reserve tender celery leaves for garnish). Peel ginger and cut into fine strips (julienne). Finely chop the garlic. Cut spring onions into 3 cm long pieces. Deseed the chili pepper and cut into fine strips.
Chef's tip
Dusting the fish with cornstarch protects the delicate cod fillet from breaking apart and ensures a wonderfully crispy crust in the wok.
Never throw away the tender green leaves of the celery – they have an intensely aromatic flavor and make an excellent fresh garnish.
Ingredients
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