Craving a fiery and flavorful Thai dish that's both unique and surprisingly easy to make? Look no further than this Grilled Catfish Chili Paste recipe! This vibrant dish expertly blends the smoky char of grilled catfish with the intense heat and aromatic complexity of a homemade chili paste. Forget bland, overcooked fish – this recipe delivers a truly unforgettable culinary experience, showcasing the catfish's delicate texture against the rich, spicy backdrop of the paste. The perfect balance of sweet, sour, salty, and spicy will tantalize your taste buds and leave you wanting more.
Prepare for a flavor explosion that will transport you straight to the bustling streets of Thailand. This recipe is perfect for a weeknight dinner or a special occasion, impressing friends and family alike. Ready to create this delicious Thai masterpiece? Let's dive into the step-by-step instructions and unlock the secrets to this unforgettable grilled catfish chili paste recipe.
Tools Needed
- Mortar and Pestle
- Frying Pan
- Roasting Pan
Ingredients
- Grilled Catfish: 2
- Dried Chili Peppers: 30
- Garlic: 15 cloves
- Shallots: 15
- Salt: 1 teaspoon
- Water
- Thai Garlic: 2 tablespoons
- Shrimp Paste: 1 tablespoon
- Fish Sauce: 3 tablespoons
- Sugar: 1.5 tablespoons
- Coconut Sugar
- Tamarind Juice
- Coconut
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Remove the meat from 2 grilled catfish, discarding bones and heads. Set the meat aside.
- Roast 30 dried chilies, 15 cloves garlic, and 1 teaspoon of salt over low heat until fragrant and ripe.
- Roast 15 shallots and 15 cloves of garlic, cut into small pieces, over low heat until fragrant, adding a little water to facilitate cooking.
- Finely grind the roasted chilies into chili powder.
- Pound the roasted shallots and garlic.
Step 2. Make the Chili Paste Base
- Combine the pounded shallots and garlic with the chili powder and the catfish meat. Pound everything together.
Step 3. Cook the Aromatics and Seasoning
- Heat oil, add 2 tablespoons of coarsely pounded Thai garlic and stir-fry until cooked and yellow using low heat.
- Add 1 tablespoon of shrimp paste and stir-fry until well blended and fragrant.
- Add 2 tablespoons of water, 3 tablespoons of fish sauce, 1.5 tablespoons of sugar, coconut sugar, and tamarind juice (about 5 tablespoons total). Stir-fry until the sugar melts and the sauce thickens.
Step 4. Combine and Finish
- Add the catfish chili paste and stir-fry until dry and the mixture clumps together.
- Turn off the heat and serve.
Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- Adjust the amount of chili peppers to your preferred spice level.
- Use low heat throughout the cooking process to prevent burning.
- Serve with fresh vegetables and hot rice.
Nutrition
- N/A
FAQs
1. Can I use a different type of fish?
Yes, firm white fish like tilapia or cod work well as substitutes for catfish. Adjust cooking time as needed based on the fish's thickness.
2. What if I don't have all the chili paste ingredients?
You can substitute some ingredients, like using a store-bought chili paste base and adjusting the heat to your preference. However, making your own paste provides the best flavor profile.
3. How do I store leftovers?
Store leftover grilled catfish chili paste in an airtight container in the refrigerator for up to 3 days. It's best served fresh, but reheating gently works well.
This Grilled Catfish Chili Paste recipe offers a delicious and authentic taste of Thailand, showcasing the perfect balance of flavors and textures. From the smoky grill to the fiery chili paste, every bite is a journey for your senses. Enjoy this exciting dish, and don't hesitate to experiment with different chili levels to find your perfect spice!