Prepare yourself for an explosion of flavor with this authentic Thai recipe for Spicy Creamy Catfish in Fermented Fish Sauce! This dish, a beloved staple in Thai cuisine, offers a unique and unforgettable culinary experience. The delicate sweetness of the catfish is perfectly balanced by the pungent, umami-rich fermented fish sauce, creating a symphony of taste that will tantalize your taste buds. The creamy texture adds a luxurious touch, while the fiery chili peppers provide a delightful kick. This recipe is surprisingly easy to master, even for home cooks.
Forget bland, boring fish dishes. This Spicy Creamy Catfish in Fermented Fish Sauce recipe delivers an intensely flavorful and satisfying meal. Get ready to elevate your weeknight dinner routine with this incredible dish, bursting with authentic Thai flavors. Ready to dive into the step-by-step instructions? Let's get cooking!
Tools Needed
- Pan
- Sieve
Ingredients
- Catfish: 1 kg
- Fermented Fish Sauce
- Galangal
- Lemongrass
- Kaffir Lime leaves
- Coriander root
- Shallots
- Garlic
- Spring onion
- Coriander
- Coconut sugar
- Water
- Tamarind
- Chili powder
- Bell peppers
- Red peppers
- Salt
- Lime or orange juice: 2 limes
Step-by-Step Instructions
Step 1. Prepare the Catfish and Broth
- Remove feces and intestines, make neat incisions. Wash with salt and lime or orange juice, knead and rub to remove mucus. Rinse 2-3 times.
- Boil water in a pan. Add filtered fermented fish sauce.
- Add all herbs (galangal, lemongrass, kaffir lime leaves, coriander root, shallots, garlic). Bring to a boil.
Step 2. Cook the Catfish
- Add the catfish to the boiling broth.
- Taste and adjust with coconut sugar, tamarind paste, and water. Add chopped bell peppers and red peppers. Simmer for 2-3 minutes.
Step 3. Season and Finish
- Add chili for spiciness. Garnish with crushed shallots and coriander.
Step 4. Serve
- Serve hot with steamed rice or Khanom Jeen.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Galangal helps suppress the fishy smell.
- Strain the fermented fish sauce through a sieve to remove residue.
Nutrition
- Calories: 250-350
- Fat: 15-25g
- Carbs: 10-15g
- Protein: 20-25g
FAQs
1. Can I substitute the fermented fish sauce (pla ra)?
While pla ra provides the unique umami flavor, you can try a combination of fish sauce and shrimp paste for a similar, though not identical, taste. Adjust to your preference.
2. What type of catfish is best for this recipe?
A firm, white-fleshed catfish works well. Pangasius or basa are readily available and suitable options.
3. Can I make this dish less spicy?
Absolutely! Reduce the amount of chilies or use milder chilies like bird's eye chilies instead of Thai chilies. You can also add a touch more coconut milk to mellow the heat.
This Spicy Creamy Catfish in Fermented Fish Sauce recipe is a testament to the vibrant and complex flavors of Thai cuisine. Enjoy this unforgettable dish, perfect for impressing guests or treating yourself to a truly delicious meal. Now go forth and create your own culinary masterpiece!