Thai Catfish

Ingredients

• 1 whole catfish, cut crossways
• 6 g salt
• 30 ml soy sauce (2 tbs)
• 30 ml oyster sauce (2 tbs)
• 30 ml fish sauce (2 tbs)
• 12 g coconut sugar
• 80 ml water or stock
• 30g garlic
• 30g Thai chili peppers
• 30g finger root (rhizome)
• 30g green pepper corns
• 20g holy basil
• 5 kaffir lime leaves

Directions

1. Put catfish sections into a bowl, add salt and mix well. Cover with water and clean the catfish.
2. Drain the salt water, rinse completely, and allow to dry in a colander
3. Bring oil to 350-375. Pat the catfish dry with paper towels and add to the oil. Fry until golden brown and the skin is crispy. Remove to a wire rack
4. Pound garlic and peppers together in a mortar and pestle
5. Combine the sauce ingredients and sugar and set aside
6. Heat 2 tbs oil over medium high heat and fry garlic pepper paste until fragrant
7. Add the sauce and mix to combine. Add the water and allow to reduce some
8. Add the fried catfish and turn to mix with the sauce.
9. Add the green pepper corns and finger root and combine well
10. Add the lime leaves and turn off the heat
11. Add the basil and turn to wilt the leaves in the sauce. Serve over rice