Pad Krapao Pla Duk Tod, or crispy fried catfish with holy basil, is a vibrant and flavourful Thai dish that perfectly blends the satisfying crunch of fried catfish with the aromatic punch of holy basil and chili. This recipe offers a delicious twist on traditional Pad Krapao, replacing the usual minced meat with succulent, crispy fried catfish fillets. Imagine the satisfying contrast of textures – the flaky, golden-brown catfish against the tender-crisp holy basil and the subtle heat of the chili. The rich, savory sauce perfectly coats the catfish, creating a symphony of flavors in every bite.
This irresistible dish is easier to make than you might think. Ready to experience the magic of Pad Krapao Pla Duk Tod? Let's dive into the step-by-step instructions to create this incredible Thai culinary masterpiece.
Tools Needed
- Frying pan
- Wok
- Spatula
- Mixing bowl
Ingredients
- Catfish fillets
- Holy basil leaves
- Garlic
- Chili
- Soy sauce
- Fish sauce
- Oyster sauce
- Sugar
- Cooking oil
- Rice
Step-by-Step Instructions
Step 1. Prepare and Fry the Catfish
- Prepare the catfish fillets. Cut into bite-sized pieces.
- Marinate the catfish (optional, details omitted in transcript).
- Heat oil in a frying pan and fry the catfish until golden brown and crispy. Ensure pieces don't stick together.
Step 2. Prepare the Pad Krapao Sauce and Stir-fry Aromatics
- Prepare the Pad Krapao sauce (details omitted in transcript).
- Stir-fry garlic and chilies in a wok.
- Add the holy basil leaves and stir-fry briefly.
Step 3. Combine and Finish the Dish
- Add the fried catfish and sauce to the wok.
- Stir-fry until everything is well combined and heated through.
Step 4. Serve
- Serve hot with steamed rice.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Use a high smoking point oil for frying the catfish.
- Don't overcrowd the pan when frying the catfish.
- Adjust the amount of chili to your preferred spice level.
Nutrition
- Calories: approximately 500-600
- Fat: 25-35g
- Carbs: 50-60g
- Protein: 30-40g
FAQs
1. Can I use a different type of fish instead of catfish?
While catfish works best for its firm texture, you can try other firm white fish like tilapia or snapper. Just be sure to adjust cooking time as needed.
2. What can I do if my Pad Krapao is too spicy?
Add a squeeze of lime juice or a spoonful of sugar to balance the heat. A dollop of coconut milk can also help mellow the spiciness.
This Pad Krapao Pla Duk Tod recipe delivers a truly unforgettable Thai dining experience, showcasing the delightful interplay of crispy textures and vibrant flavors. We hope you enjoyed the journey of creating this delicious dish, and we encourage you to experiment with different chili levels to find your perfect balance. Now, go forth and enjoy your masterpiece!