Craving a vibrant and flavorful Thai-inspired dish? Look no further than this recipe for Stir-fried Catfish with Ginger Chili. This quick and easy recipe delivers a delightful explosion of tastes and textures, perfectly balancing the flaky sweetness of catfish with the fiery kick of ginger and chili. The aromatic blend of spices creates a truly unforgettable culinary experience, ideal for a weeknight dinner or a special occasion. Forget complicated cooking techniques – this dish is surprisingly straightforward and requires minimal ingredients, making it accessible to even novice cooks.
The perfect balance of sweet, spicy, and savory awaits you in every bite of this succulent stir-fry. From preparing the marinade to the final sizzle in the pan, this recipe promises a culinary adventure. Ready to embark on a delicious journey? Let's dive into the step-by-step instructions and create this sensational Stir-fried Catfish with Ginger Chili together.
Tools Needed
- Knife
- Mortar and Pestle
- Frying Pan
- Grid
Ingredients
- Catfish: 500 grams
- Spicy Curry Paste: 80 grams
- Fish Sauce: 1 tablespoon
- Palm Sugar or Coconut Sugar: 1 tablespoon
- Kaffir Lime Leaves: 5
- Seasoning Powder: 0.5 tablespoon
- Galangal: 25 grams
- Ginger: 10 grams
- Ground Salt
- Soybean Oil
Step-by-Step Instructions
Step 1. Prepare the Catfish
- Clean and wash the catfish to remove the fishy smell. Use ground salt to thoroughly clean the catfish and remove impurities. Rinse 2-3 times until the smell is reduced.
- Place the washed catfish on a grid to drain excess water. This helps the catfish become crispy when frying and prevents oil splattering.
- Heat oil in a frying pan over high heat. Fry the catfish until golden brown and crispy on the outside, soft on the inside. Fry in batches to ensure even cooking.
- Remove the fried catfish and set aside to cool. Once cool, separate the catfish pieces for easier stir-frying.
Step 2. Make the Ginger Chili Curry Paste
- Pound the ginger until crushed. Add the red curry paste and pound until well mixed. Set aside.
- Heat oil in a pan. Add the curry paste and stir-fry over low heat until it turns yellow and fragrant. Add water and bring to a boil.
- Season the curry paste with palm sugar, fish sauce, and seasoning powder. Stir-fry until the sugar dissolves.
- Add sliced galangal and kaffir lime leaves. Stir-fry until cooked.
Step 3. Combine and Finish
- Add the fried catfish to the curry paste sauce. Stir-fry gently to coat the fish evenly with the sauce, being careful not to overcook and lose the crispiness.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Cut the catfish into equal thickness and thin pieces for even cooking.
- Using a grid to drain the catfish helps prevent oil splattering and ensures crispy results.
- Adjust seasoning according to your preference. Reduce seasoning powder if you prefer less salty food.
Nutrition
- N/A
FAQs
1. Can I use a different type of fish?
While catfish works best for its texture, you can try other firm white fish like cod or tilapia. Adjust cooking time as needed, as they may cook faster.
2. What if I don't have ginger chili curry paste?
You can substitute with a red curry paste and add extra grated ginger and chopped chilies to taste. Adjust the amount of chili based on your spice preference.
3. How do I make sure the catfish is crispy?
Ensure the catfish is completely dry before coating and frying. Use a high enough heat to create a good sear, and don't overcrowd the pan. This will allow for even crisping.
This Crispy Catfish with Ginger Chili Curry Paste recipe is a testament to the simplicity and deliciousness of Thai cuisine. Enjoy the vibrant flavors and satisfying crunch of this easy-to-make dish, perfect for a weeknight meal or a casual gathering. So grab your ingredients and get ready to experience a taste of Thailand in your own kitchen!