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
I have to say, I looked at the local Asian markets and couldn’t find fresh lesser ginger. So I bought it dried, online.
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.
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.
Oh, and garlic.
Remember when I said the cooking instructions were simple? Well, they are. Heat the oil in a skillet, then add the catfish.
And then, you know, everything else.
Cook until the catfish is done, and then the meal is done.
We ate ours over rice!