Pad Pla Keun Chai: Stir Fried Fish with Chinese Celery
By Mark Wiens
Pad Pla Keun Chai ผัดปลาคึ่นฉ่าย
Stir Fried Fish with Celery Leaves
Pad Pla Keun Chai ผัดปลาคึ่นฉ่าย
Pad Pla Keun Chai ผัดปลาคึ่นฉ่าย
Pronunciation:
pàt bplaa kêun-chàai
Description:
Usually made with white meat firm fish of whatever is in stock for that day, fried in oil to become crispy on the outside. Chinese celery leaves, a handful of grated ginger, green onions, and an oyster soy sauce, combine everything together. The pungent celery leaves compliment the outer crispiness of the fish and the robust ginger. A great dish to order with a bowl of rice.
Main Ingredients:
- assorted fish pieces
- celery leaves/stems
- ginger
- green onions
- chili peppers
- oyster sauce
- fish sauce
- sugar
- soy sauce
- oil
Where to Eat:
Chinese or seafood restaurant / stalls that serve fish.
