Ingredients with Measurements:
- 1 lb. Koi Pla (snakehead fish), cleaned and filleted
- 3 eggs, beaten
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 2 tbsp. fish sauce
- 2 tbsp. lime juice
- 1 tbsp. sugar
- 1 tbsp. vegetable oil
- 1 tsp. minced garlic
- 1 tsp. minced ginger
- 1/2 tsp. red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. Cut the Koi Pla into bite-sized pieces and season with salt and pepper.
2. In a small bowl, mix together the fish sauce, lime juice, and sugar. Set aside.
3. Heat the vegetable oil in a wok or large skillet over high heat.
4. Add the minced garlic and ginger and stir-fry for 30 seconds.
5. Add the Koi Pla and stir-fry for 2-3 minutes until cooked through.
6. Push the Koi Pla to the sides of the wok or skillet and pour the beaten eggs into the center.
7. Scramble the eggs until cooked through and then mix with the Koi Pla.
8. Add the chopped scallions, cilantro, mint leaves, and red pepper flakes to the wok or skillet and stir-fry for another minute.
9. Pour the fish sauce mixture over the Koi Pla and egg stir-fry and stir to combine.
10. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 260
- Total fat: 12g
- Cholesterol: 175mg
- Sodium: 1040mg
- Total carbohydrates: 8g
- Dietary fiber: 1g
- Sugars: 4g
- Protein: 30g
Substitutions for ingredients:
- Tilapia or catfish can be substituted for Koi Pla.
- Green onions can be substituted for scallions.
- Parsley can be substituted for cilantro.
- Basil can be substituted for mint leaves.
Variations:
- Add sliced bell peppers or mushrooms for extra flavor and texture.
- Use shrimp instead of Koi Pla for a seafood twist.
- Add chopped peanuts or cashews for crunch.
Tips and tricks:
- Make sure the wok or skillet is hot before adding the oil to prevent sticking.
- Don't overcook the Koi Pla or it will become tough.
- Use a non-stick wok or skillet to prevent the eggs from sticking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Koi Pla and egg stir-fry in a large bowl or on a platter.
- Garnish with extra chopped herbs or sliced chili peppers.
Garnishes:
- Chopped herbs (scallions, cilantro, mint)
- Sliced chili peppers
- Chopped peanuts or cashews
Pairings:
- Steamed rice
- Stir-fried vegetables
- Thai-style cucumber salad
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Thai-style cucumber salad
Troubleshooting advice:
- If the Koi Pla is sticking to the wok or skillet, add a little more oil.
- If the eggs are sticking to the wok or skillet, make sure it is well-oiled and non-stick.
Food safety advice:
- Make sure the Koi Pla is fully cooked before serving.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food history:
- Koi Pla is a traditional Thai dish made with raw fish that is marinated in lime juice and spices.
Flavor profiles:
- Tangy, spicy, and fresh.
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Thai