Thai Temptation
 
Spicy Catfish

Parunyou Koolphanich
Chef, Cee Fine Thai Dining

According to a Cee spokesman, this native dish is enjoyed all over the Southeast Asian nation. “Spicy crispy catfish has been one of the popular fish dishes in Thailand,” the Thai expatriate explained, painting it as a healthful favorite. Turns out the dish is so popular here, Cee president Kate Juntrakul has added it to the slate of in-house cooking classes expected to start up later this spring.

Photography by Hana Jung

PREP TIME: 15 MIN. COOK TIME: 15 MIN. SERVES 4

INGREDIENTS
1 pound catfish, cut into 2- or 3-inch filets
4 tablespoons flour
2 tablespoons oyster sauce
2 teaspoons sugar
4 tablespoon thin soy sauce
2 tablespoons crushed garlic
1 tablespoon chopped fresh Thai chili peppers
3 tablespoons rhizome slices (30 leaves)
3 tablespoons young pepper corn
3 tablespoons basil leaves (30 leaves)
4 tablespoons canola oil
Handful of sliced kaffir lime leaves

PREPARATION
Heat 2 tablespoons canola oil over medium heat in a frying pan.

Combine flour with a little bit of water and dredge catfish fillets. Pan-fry the filets in canola oil until brown and almost crisp. Set filets on paper towel-lined plate to dry.

Heat remaining canola oil in a saucepan. Add garlic and stir-fry until brown. Add oyster sauce, sugar, soy sauce, rhizome, pepper corn, basil leaves and chili peppers to garlic; stir-fry briskly.

Add 5 tablespoons of chicken broth to the vegetable mix, and slowly introduce the catfish. Sprinkle with kaffir lime leaves and remove from heat.

Serve with steamed jasmine or brown rice.

(April 2008)