ChuckwagonCookie's Thai Kra Pao Catfish |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Slightly sweet, full of umami and as spicy as you want it, this take on Thai Kra Pao is a great way to serve catfish! The Holy Basil (or Thai basil) is essential, look for it in a local Asian market! If you can't find Thai peppers, use jalapeno, cayenne or serrano instead. Ingredients:
2 -3 catfish fillets |
1 cup fish breading |
1/4 cup soy sauce |
1/4 cup fish sauce |
1/4 cup oyster sauce |
1 1/3 tablespoons brown sugar |
1/2 cup chicken stock |
1/4 cup thai basil, chiffonade cut |
3 garlic cloves, minced |
1 -5 thai peppers, chopped |
1/2 onion, sliced |
1/2 cup red bell pepper, julienned |
1/2 cup yellow bell pepper, julienned |
1 zucchini, julienned |
Directions:
1. Bread and fry the catfish in 1/2 inch of oil for about 3 minutes per side.
2. Julienne cut the onions and bell peppers, chop the hot peppers.
3. Saute the onions and peppers in a wok or skillet until tender.
4. Beware, inhaling pepper fumes is painful!
5. Add the garlic and zucchini, saute for a few minutes.
6. Add sauce ingredients, let simmer for a few minutes.
7. Thicken if desired with 2 tsp corn starch mixed into couple ounces of water.
8. Place fried catfish on a bed of basmati rice, spoon sauce over the top and sprinkle generously with the Thai basil - enjoy!
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