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| SPICY CATFISH |
| 2 Servings |
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| Ingredients |
8 oz Fillet of Catfish
1 c Rice Flour
1/2 T Red Curry Paste
1 t Chopped Garlic
4 Hot Chili Peppers
1 c Sliced Thai Eggplants
1/4 c Grachai (Rhizome)/ Tropical Crocus
1 t Fresh Peppercorn
1 c Sliced Red or Green Bell Pepper
1/3 c Thai Basil
1/4 c Vegetable Oil
2 t Thin Soy Sauce
1 t Fish Sauce
1/2 t Sugar
1c Fish Stock
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| Method for Spicy Sauce |
| Set frying pan with cooking oil on high heat.
Add chopped garlic and cook until brown.
Stir in red curry paste, thin soy sauce, fish sauce, hot chili
peppers, sugar and fish stock.
Sauté for 1 minute.
Add: Thai eggplants, bell peppers, rhizome, fresh peppercorn,
Thai basil and sauté 1 minute.
Pour sauce over catfish, serve with rice. |
| Method for Catfish |
| Sprinkle rice flour over catfish fillet (top and bottom).
Deep fry until cooked and crispy.
Set cooked catfish aside. |
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