---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Pad Ped Pla Dook (Spicy Catfish)
 Categories: Thai, Seafood
      Yield: 4 servings
 
      2 tb Oil
      1 lb Catfish, Cleaned And Cut
           - Into 1/2-Inch Wide Pieces
    1/2 c  Thai Eggplant, Cut Into
           - Wedges
      6    Minced Garlic Cloves
      2    Stalks Lemon Grass, Cut Into
           - 1-Inch Pieces
    1/4 c  Thinly Sliced Lesser Ginger
    1/2 c  Sweet Basil Leaves
    1/4 c  Fish Sauce (Nam Pla)
      1 tb Sugar
 
  The abundance of freshwater fish in Thailand has led to the
  development of many ways in which to cook them.  This recipe is a
  favorite and catfish is a popular choice although other types of
  freshwater fish can also be used. Both whole fish and fillets are
  suitable.
  ~---------------------------------------------------------------------
  ~-- Heat a large skillet and add the oil.  Wait for 1 minute for the
  oil to heat then add all the ingredients.  Stir thoroughly then cover
  and cook for 3 minutes on high heat.  Remove to a serving dish.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
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