Spicy Catfish

My note for this recipe is one word: “yummy.” The ingredients are:

  • Catfish, 2 lbs
  • Thai Eggplant, 1-2 cups, cut into wedges
  • Thai basil leaves, 1 cup or so
  • Lemon grass, 4 stalks
  • Garlic, 12 cloves, minced
  • Fish sauce, 1/2 cup
  • Sugar, 2 tablespoons
  • Lesser Ginger, 1/2 cup, thinly sliced
  • Oil
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The ingredients.

I have to say, I looked at the local Asian markets and couldn’t find fresh lesser ginger. So I bought it dried, online.

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Lesser ginger.

When you get it dried, you should soak it before you cook with it. I soaked it for half an hour or so, but I’d actually recommend 2-3 times as long.

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Soaking.

The cooking instructions are so simple, that you may find (like I did) that your first step should simply be to prepare the ingredients. This is the eggplant, basil, lemongrass.

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Prepped.

Oh, and garlic.

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Pre-mince.

Remember when I said the cooking instructions were simple? Well, they are. Heat the oil in a skillet, then add the catfish.

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The catfish.

And then, you know, everything else.

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In the skillet.

Cook until the catfish is done, and then the meal is done.

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Done.

We ate ours over rice!

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Yum!

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