Pad Pla Keun Chai: Stir Fried Fish with Chinese Celery

By Mark Wiens 2 Comments

Pad Pla Keun Chai ผัดปลาคึ่นฉ่าย

Stir Fried Fish with Celery Leaves

ผัดปลาคึ่นฉ่าย
Pad Pla Keun Chai ผัดปลาคึ่นฉ่าย
ผัดปลาคึ่นฉ่าย
Pad Pla Keun Chai ผัดปลาคึ่นฉ่าย

Thai stir fried fish and celery

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:

Where to Eat:

Chinese or seafood restaurant / stalls that serve fish.

Recipes / Information

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