Catfish Sauce With A Kick: Delicious Spicy Thai Curry Flavor

Try out this spicy sauce, It’s HOT STUFF!

Lay a bed of rice on a plate, place a fried Catfish fillet on the rice, then pour liberal amounts of the sauce over the Catfish and rice!

Ingredients:

• 600 ml thick Coconut Milk
• 2 Tbs Thai Red Curry Paste
• 5 Lime Leaves
• 1 Tbs Thai Fish Sauce
• 2 Tsp Grated Palm Sugar
• Broccoli, Bell Peppers, Carrots, and Onions
•  Mushrooms if desired
• Thai Chili Peppers

Steps:

• Pour a quarter of the coconut milk into a saucepan and bring to a simmer over medium-high heat.
• Next, stir in the red curry paste and remainder of coconut milk, then reduce down for a couple of minutes and let it thicken.
• Then, stir in the lime leaves, fish sauce, and palm sugar and let simmer until sugar dissolves. Add more fish sauce and curry paste to make saltier/spicier.
• Slice the vegetables, stir fry separately, and then add to the sauce and set to low-medium heat to allow the vegetables to soften.
• Finally, pour over a bed of rice and fried catfish.

Suggested Items

• Thai Red Curry Paste https://amzn.to/3LRMX0X
• Fish Sauce https://amzn.to/3SzywSW
• Palm Sugar https://amzn.to/4cfpq4R
• Coconut Milk https://amzn.to/4cb3rw0

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Catch and Cook Blackened Catfish Anyone?

Mixing things up with the catch and cook recipes. This time going to cook the Catfish we caught Sunday at the local lake using a Blackened Fish Recipe.

Recipe calls for the following:

• 1 Tablespoon of Lemon Pepper
• 1 Tablespoon of Garlic Powder
• 1 Teaspoon of Black Pepper
• 1 Teaspoon of Red Pepper (or less if you want less spicy)
• Salt to taste as desired, suggest less than a Teaspoon possibly 1/2

Pan fry preferably in a cast iron skillet using a 1/4 stick of butter and olive oil. Cook 1″ to 2″ for thin fillets, 3″ to 4″ minutes for thicker fillets on high heat. Fillets are done when white and flaky. Cook in 1″ increments each side if fillet does not flake with a fork.

Do try it out first chance you get… it’s tasty!