This recipe elevates the humble catfish into a vibrant and flavorful stir-fry, perfectly complemented by the crisp-tender snap of long beans. Forget bland, overcooked fish – this dish bursts with the aromatic punch of garlic, ginger, and a touch of chili, creating a balanced symphony of sweet, savory, and spicy notes. The long beans add a delightful textural contrast to the flaky catfish, resulting in a quick, easy, and incredibly satisfying meal. Imagine juicy catfish, coated in a fragrant sauce, paired with perfectly cooked long beans, all ready in under 30 minutes.
This irresistible stir-fry is surprisingly simple to prepare, making it perfect for a weeknight dinner or a casual weekend gathering. Ready to experience the deliciousness for yourself? Let's dive into the step-by-step process to create this incredible Stir-fried Catfish with Long Beans.
Tools Needed
- Frying pan
- Sieve
Ingredients
- Catfish
- Salt
- Oil
- Yardlong beans
- Red curry paste: 60 grams
- Lime leaves
- Kaffir lime leaves
- Water
- Palm sugar
- Fish sauce
- Seasoning powder
- Red chili peppers
Step-by-Step Instructions
Step 1. Prepare the Catfish
- Cut and wash the catfish, then mix well with salt and fry until crispy.
- When the oil is hot, add the fish and fry until crispy on the outside and soft on the inside. Spread the fish out to ensure even cooking.
- Once fried, remove the fish and drain the oil using a sieve. Let it cool and separate into pieces for easier eating.
Step 2. Cook the Long Beans and Curry Sauce
- Boil the yardlong beans until cooked but still slightly crisp. Shock in cold water.
- Heat oil in a pan. Add red curry paste and stir-fry over low heat until fragrant and slightly yellow.
- Add lime leaves and kaffir lime leaves to the curry paste and stir-fry until fragrant.
- Add water (or bone broth) to dissolve the curry paste. Bring to a boil.
- Add palm sugar, fish sauce, and seasoning powder. Stir until the palm sugar melts.
- Add chopped red chili peppers and the boiled long beans. Stir-fry until the chilies are cooked.
Step 3. Combine and Serve
- Add the fried catfish and stir-fry for a few minutes until the curry sauce coats the fish.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Use high heat when frying the catfish to achieve crispiness.
- Don't overcrowd the pan when frying the catfish. Fry in batches if necessary.
- Adjust the cooking time for the long beans based on your preferred texture.
- Use low heat when stir-frying the curry paste to prevent burning.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 25-35g
- Protein: 30-40g
FAQs
1. Can I use frozen catfish fillets?
Yes! Make sure to thaw them completely and pat them very dry before breading and frying for the crispiest results.
2. What type of red curry paste is best?
Use a good quality Thai red curry paste. The flavor will vary slightly depending on the brand, but most will work well.
3. How can I make the catfish extra crispy?
Ensure the oil is hot enough before adding the catfish (it should shimmer). Don't overcrowd the pan, and let the catfish fry undisturbed for a few minutes per side to develop a good crust.
This Crispy Fried Catfish with Red Curry Paste and Long Beans recipe delivers a delightful balance of textures and flavors, creating a truly satisfying and memorable meal. The simple yet effective preparation makes it perfect for any skill level, encouraging you to experiment with different spice levels to personalize your dish. Enjoy this flavorful fusion of crispy catfish and vibrant vegetables!