Tuesday, September 18, 2007

pla kapong phad khuen chai

Pla Kapong Phad Kheun Chai : Stir-fried Red Snapper with Celery
2 Cups of Red Snapper Fillet, thickly sliced
1 Cup of (Thai or Chinese) Celery, cut
1 Cup of Onion, cut
½ Cup of Ginger, thinly sliced
2 Tablespoons of Garlic, finely chopped
2 Tablespoons of Olive Oil
2 Tablespoons of Soy Sauce
1 Tablespoon of Oyster Sauce
1 Tablespoon of Fermented Soy Bean Paste
1 Teaspoon of Sugar


• Heat a wok/cooking pan over medium heat
• Add Olive Oil
• Add Garlic, fry till aromatic
• Add Red Snapper Fillet, fry till cooked
• Remove into a plate, set aside
• In the pan with remaining oil, add onion & ginger
• Add soy sauce, bean paste, oyster sauce & sugar
• Add a bit of water, (only if you like more sauce)
• Add back the fried Red Snapper, mix gently to combine everything
• Add Celery and then turn off the heat
• Remove into a serving plate
• Serve with Streamed whole grain rice

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