Catfish stir-fry recipe

Created by Luke Nguyen

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Cuisine: Thai

Ingredients

¼ cup vegetable oil, for shallow frying
500g catfish fillets, cut into cubes
2 lemongrass stalk, white part only, finely chopped
8 finger roots, peeled, finely sliced
3 garlic cloves, finely chopped
5cm galangal, finely sliced
1 onion, cut into wedges
6 kaffir limes, finely sliced
2 long red chillies, finely sliced
10 whole fresh green peppercorns
½ tbsp white sugar
2 tbsp fish sauce
½ tbsp oyster sauce
1 tbsp lime juice
Handful fresh Asian basil leaves, to garnish

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Preparation

Add oil to a wok and bring to 180°C. Shallow fry the fish, in two batches, for 3-4 minutes or until crisp and golden. Remove from oil and drain, reserving 2 tablespoons of the oil.

Heat the reserved oil in a wok. Add the lemongrass, finger root, garlic and galangal. Cook for 2 minutes or until aromatic. Add the onion and stir-fry for 2-3 minutes.

Return the fish to the wok. Add the kaffir lime leaves, red chillies and green peppercorns. Season with the sugar, fish sauce and oyster sauce.

Stir-fry for a further 3 minutes. Squeeze with lime juice and transfer to a serving plate.

Garnish with Asian basil to serve.

If you enjoyed this Catfish stir-fry recipe then browse more Thai recipes, seafood recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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