Stir-fried fish with holy basil, wild ginger and green peppercorns (Padt cha bpla) from Australian Gourmet Traveller Magazine, October 2021 (page 96) by Palisa Anderson

  • white peppercorns
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  • fresh green peppercorns
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  • Serves : 4

  • EYB Comments

    Recipe appears online as "Amy Chanta and Palisa Anderson's padt cha bpla (stir-fried fish with holy basil, wild ginger and green peppercorns)". Can substitute fresh ginger for grachai, and water chestnuts for canned palm hearts.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe appears online as "Amy Chanta and Palisa Anderson's padt cha bpla (stir-fried fish with holy basil, wild ginger and green peppercorns)". Can substitute fresh ginger for grachai, and water chestnuts for canned palm hearts.

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