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| 2 x ca. 450 g | Catfish fillets |
| 2 Tasse | Oil, vegetable; for frying |
| 2 | Mangos, unripe (green) peeled, seeded, julienned |
| 10 | Garlic cloves thinly sliced |
| 4 Esslöffel | Oil, vegetable |
| 1 Esslöffel | Ginger; finely shredded |
| 2 Esslöffel | brown sugar |
| 2 Esslöffel | Fish sauce nam pla |
| 2 Esslöffel | lime juice |
| 2 | Chili peppers, red; sliced thin |
| 4 Esslöffel | Coriander leaves |
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Steam fish fillets (in steamer!) for 8 minutes, until just opaque and just tender.
Meanwhile, fry garlic in 4T oil until crisp, set aside.
Heat oil (2 cups) in wok over medium heat, fry fish until crisp and well browned. Drain on paper towels, set aside.
Mix mangoes, garlic, ginger in small bowl. Mound mixture in center of serving platter. Surround with fried fish.
Combine sugar, fish sauce, lime juice in small bowl, stir until sugar dissolves. Sprinkle most of mixture over mango mixture and remainder over the fish. Garnish with chili peppers and coriander leaves.
Heavan, thai-wise ...
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