Fried Catfish With a Creamy Thai Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This dish is Asian influenced. Thai being the main influence adjusting to make sure the RSC ingredients are added. This spicy sauce goes nicely with the crispy fish which has a hint of curry (Indian influence). You will not be disappointed! If Fresh Lemongrass is not available use dried or fresh lemon juice. Ingredients:
4 farm-raised catfish fillets |
2 tablespoons vegetable oil, to cover bottom of pan |
1/2 tablespoon curry powder |
1/2 tablespoon garlic powder |
1/2 tablespoon crushed coriander seed |
2 teaspoons salt |
1/3 cup cornmeal |
1/4 cup flour |
2 teaspoons canola oil |
3 ounces diced onions (1/2 cup) |
1 piece fresh ginger, minced |
2 cloves garlic, minced |
1 stalk fresh lemongrass, finely sliced |
5 teaspoons red curry paste, to taste |
1 tablespoon brown sugar |
1 tablespoon fish sauce (nam pla) |
1 (14 ounce) can unsweetened coconut milk |
3 basil leaves |
1 lime, juice of |
1/2 cup cashews |
Directions:
1. Combine spices, salt, cornmeal, flour
2. Coat catfish with mixture
3. Let sit while making sauce
4. In a saucepan heat 2 teaspoons oil add and saute onions, ginger, garlic and lemon grass until soft
5. Add red curry paste and cook add brown sugar, fish sauce, coconut milk, basil and lime juice
6. Stir mixture
7. Place 1 cup of sauce mixture in a blender with cashews blending (carefully hot) well add back to pot
8. Cook over medium heat until thick about 5 minutes
9. Heat 2 tablespoons oil shaking off excess breading
10. Add catfish and fry until golden brown, about 3-4 minutes on each side depending on size
11. Remove and drain on paper towels
12. Salt fish
13. Serve with white rice
14. Placing the fish over the rice and topping with coconut sauce
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