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Sunday, November 16, 2008

The Official Asian Chili-Garlic Catfish Recipe

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I thought I'd write down how to make this awesome traditional dish before I forget. The measurements are all approximate so adjust depending on how salty, sweet, or spicy you like your fishies.

  • a catfish fillet (about 1 lb)
  • 1 c. chopped green onions
  • 3/4 c. white sugar
  • 1 heaping spoonful of garlic chili (the Rooster Brand)
  • 1 1/2 Tbsp. fish sauce
  • 1/2 Tbsp. grapeseed lemon oil (optional)
  • 1 c. largely chopped red onion (optional)
First you need to marinate the fish for 1 hour. Cut the catfish into squares and combine with garlic chili sauce, grapeseed lemon oil, green onions, and fish sauce. Set in a refrigerator.

When the fish is done marinating, prepare a 12" saucepan by heating the white sugar on medium-high heat until it starts caramelizing and bubbling. When the caramel is ready, toss in the fish and red onions. Cook the fish for about 10 minutes while gradually introducing the rest of the fish sauce mixture. When the fish looks nice and golden color, take it off the heat and serve immediately. Best served with brown rice and some asian veggies.

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