Craving a fiery, flavorful dish that's quick to make and bursting with authentic Southeast Asian tastes? Look no further than our Stir-fried Catfish with Chili Paste recipe! This vibrant dish combines the delicate sweetness of catfish with the robust heat of chili paste, creating a harmonious balance that will tantalize your taste buds. The fragrant aromatics, carefully chosen to complement the catfish, elevate this simple stir-fry to a culinary experience you won't soon forget. Imagine tender, flaky catfish swimming in a rich, spicy sauce, perfectly paired with fluffy rice.
This recipe is perfect for weeknight dinners when you want something delicious and satisfying without spending hours in the kitchen. Forget messy splatters and complicated techniques – our method ensures an easy and enjoyable cooking process. Ready to experience the bold flavors of this irresistible dish? Let's dive into the step-by-step instructions and create some culinary magic together!
Tools Needed
- Mortar and pestle
- Frying pan
- Sieve
- Spatula
Ingredients
- Dried chili peppers: 8 large
- Garlic: 2 cloves
- Flour
- Catfish: 2 (approx. 800g)
- Vegetable oil
- Oyster sauce: 3 tablespoons
- Soy sauce: 2 tablespoons
- Fish sauce: 1/2 tablespoon
- Galangal: A handful, sliced
- White sugar: 1 tablespoon
- Nua powder/MSG
- Eggplant: 200g, sliced and soaked in salted water
- Green and red chili peppers
- Young peppercorns
- Betel leaves
Step-by-Step Instructions
Step 1. Prepare the Chili Paste and Catfish
- Pound the chili peppers and garlic together.
- Dredge the catfish in flour.
- Stir-fry the pounded chili and garlic in a little vegetable oil until fragrant.
- Add water, oyster sauce, soy sauce, fish sauce, galangal, sugar, and Nua powder/MSG (optional).
Step 2. Fry the Catfish
- Heat oil in a pan. Add a spoonful of flour and stir until it melts into the oil.
- Fry the catfish in the oil until golden brown on both sides. Flip carefully; the fish should not stick to the pan.
- Remove the fried catfish and drain on a sieve. Set aside.
Step 3. Simmer the Sauce and Eggplant
- Bring the mixture to a boil. Add the prepared eggplant and stir.
Step 4. Combine and Serve
- Add the fried catfish, green and red chili peppers, and young peppercorns. Stir to combine.
- Add betel leaves (optional) for added aroma.
- Serve hot.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- The flour prevents the fish from sticking to the pan and reduces oil splattering.
- Soaking eggplant in salted water then rinsing removes bitterness and prevents discoloration.
Nutrition
- N/A
FAQs
1. Can I use different types of catfish?
Yes! Most firm-fleshed catfish varieties work well. Channel catfish or pangasius are popular choices.
2. How can I make the chili paste less spicy?
Reduce the amount of chili paste used, or choose a milder variety. You can also add a touch of sugar or honey to balance the heat.
3. What if my eggplant absorbs too much oil?
Make sure to thoroughly dry the eggplant slices before frying. You can also pat them with a paper towel after frying to remove excess oil.
This Crispy Fried Catfish with Chili Paste & Eggplant recipe delivers a delightful balance of textures and flavors, guaranteed to impress your family and friends. The no-splatter method ensures a clean and easy cooking experience, leaving you with more time to enjoy your delicious meal. So gather your ingredients, follow the steps, and prepare to savor this unforgettable dish!