60ml |
vegetable oil |
500g |
catfish or silver perch fillets, cut into 2.5 cm pieces |
2 |
lemongrass stems, finely chopped, white part only |
5 cm piece |
fresh galangal, peeled and finely sliced |
8 |
finger roots, peeled and finely sliced, (alternatively, use some additional fresh galangal or young ginger) |
3 |
garlic cloves, finely chopped |
1 |
onion, cut into wedges |
10 |
whole fresh green peppercorns |
6 |
kaffir lime leaves, finely sliced |
2 |
long red chillies, finely sliced |
2 tablespoons |
fish sauce |
2 teaspoons |
oyster sauce |
2 teaspoons |
sugar |
1 tablespoon |
lime juice |
1 handful |
thai basil leaves |
|
steamed jasmine rice, to serve |