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. Clean Catfish: Place catfish sections in a bowl, add salt, and mix well. Cover with water and wash thoroughly. Drain, rinse completely, and allow to dry in a colander.
2. Fry Fish: Heat oil to 350-375°F. Pat catfish dry with paper towels and fry until golden brown with crispy skin. Remove to a wire rack to drain.
3. Make Paste: Pound garlic and peppers together in a mortar and pestle until combined.
4. Mix Sauce: Combine all sauce ingredients with sugar; set aside.
5. Cook Sauce: Heat 2 tbs oil over medium-high. Fry garlic-pepper paste until fragrant. Add sauce mixture and stir to combine. Add water and let reduce slightly.
6. Finish Dish: Add fried catfish and gently turn to coat with sauce. Stir in green peppercorns and fingerroot until combined.
7. Final Touch: Add lime leaves and turn off heat. Stir in basil, allowing it to wilt in the residual heat.
8. Serve: Serve hot over rice.

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