Pad Cha Pla | Thai Spicy Wok Cod
(0)
25 min
Quick
Kifli Kukták
A Pad Cha Pla egy igazi thai klasszikus: omlós tőkehalfilé tűzforró wokban pirítva, illatos gyömbérrel, zúzott fokhagymával, chilivel, fekete borssal és friss bazsalikommal összeforgatva. Gyors, intenzív ízvilágú és lélegzetelállítóan aromás fogás illatos jázminrizzsel tálalva.
Preparation method
Preparation
Thoroughly rinse the jasmine rice in cold water, then cook in twice the volume of lightly salted water for 12-15 minutes until tender, and let it rest covered.
Gently pat the cod fillets dry with paper towels, then cut into bite-sized cubes of about 3-4 cm.
Coarsely crush the garlic and chilli in a mortar or food processor. Peel the ginger and cut into fine, thin matchsticks (julienne). Coarsely crush the black peppercorns in a mortar.
Chef's tip
Heat the wok to a particularly high temperature: the classic Thai 'wok hei' (the smoky power of the wok) truly brings out the unique harmony of the spices and the cod.
Due to the delicate texture of cod, turn the fish gently, preferably by shaking the pan or using a spatula, so that the pieces stay nicely intact.
Ingredients
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