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Ingredients
- 1 lb catfish
- 1/2 c. diced eggplant
- 6 x garlic cloves - (to 10) crushed, or possibly mashed
- 2 stalk lemon grass (2 to 3" long) bruised
- 1/4 c. grated ginger
- 1/2 c. minced fresh basil leaves
- 1/4 c. fish sauce
- 1 Tbsp. palm sugar
- Â Â A few sliced Thai chile peppers (optional)
Directions
- You need about a lb. of catfish, cut through the body into "steaks" about 1/2- to 1-inch thick.
- Combine the sauce ingredients. In a wok (see caveat below) get sufficient oil to shallow-fry the fish smoking warm. Add in the fish and stir till thoroughly coated with oil, then add in the prepared sauce (caution, it can splash - you may want to wear eye-protection, or possibly make judicious use of a splatter guard). stir-fry for about 2 to 3 min, ensuring the fish doesn't stick to the pan and the pcs are all thoroughly sauced.
- Remove to a serving dish and serve with steamed Thai jasmine rice and the usual Thai table condiments as well as Thai chili pwdr and sugar.
- Final caution: This cooks quite quickly - do not over cook it or possibly the fish will become rather hard. It is cooked when you can pry the flesh from the central bone stem of the steak using the tip of a table knife without undue effort.
- Comments: Note the oil for cooking should be*Warm*. In view of this it is a good idea to cooks this in a skillet with a lid.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 619g | |
| Calories 744 | |
| Calories from Fat 315 | 42% |
| Total Fat 34.91g | 44% |
| Saturated Fat 8.12g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 213mg | 71% |
| Sodium 5807mg | 242% |
| Potassium 1856mg | 53% |
| Total Carbs 27.86g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 17.37g | 12% |
| Protein 76.37g | 122% |
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