Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 1 1/2 teaspoons Essence, recipe follows

  3. 1 1/2 pounds catfish fillets

  4. 1/2 cup plus 2 tablespoons vegetable oil

  5. 1 cup chopped yellow bell pepper

  6. 2 teaspoons minced garlic

  7. 2 to 3 tablespoons Red Curry Paste , recipe follows, or to taste

  8. 2 tablespoons soy sauce

  9. 2 cups shrimp or chicken stock

  10. 1 cup canned, drained bamboo shoot strips Salt

  11. 1/2 cup julienned fresh Thai basil, if unavailable use Italian basil Steamed Jasmine Rice, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200 degrees F. In a shallow bowl, combine the flour and 1/2 teaspoon Essence. Season the fish on both sides with the remaining teaspoon Essence. In a large, heavy skillet, heat 1/2 cup of the vegetable oil to 360 degrees F. Dredge 2 of the fillets in the flour, coating evenly and shake to remove excess flour. Fry the fillets until golden brown, about 4 minutes on each side. Remove with a slotted spatula and drain on paper towels. Repeat with the remaining fish. Keep the fish warm in the oven while preparing the curry. To prepare the curry heat the remaining 2 tablespoons oil in a wok over medium-high heat. Add the bell peppers and cook, stirring, until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the curry paste and soy sauce and stir to combine. Add the stock and bring to a boil. Lower the heat to a simmer and cook for another 5 minutes. Add the bamboo shoots and stir to combine. Add the fried fish and cook until fish is heated through, about 1 minute. Season, to taste, with salt. Remove from the heat. Stir in the basil and serve with jasmine rice.


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