astray recipes: Thai crispy catfish

Categories: Thai; Fish/seafoo
Yield: 4 servings

Measure	Ingredient
4 cups	Cat fish nuggets
1½ teaspoon	Salt
	Oil for frying
¼ cup	Oil
¼ cup	Chopped red onions
⅓ cup	Water
¼ cup	Palm sugar (Nam Tahn Peeb)
	Or brown sugar
3 tablespoons	Fish sauce (Nam Pla)
4 tablespoons	Tamarind extract (Nam Ma
	Kam
2 mediums	Chilies -- sliced thinly
1 tablespoon	Chopped Kaffir lime leaves

SAUCE:

Lightly mix cat fish nuggets with salt and let stand 10 mins Deep fry the fish until golden brown and lightly crispy. Fry onions in oil until golden brown and crispy over low heat. Stirring constantly. Add water, palm sugar, fish sauce, and tamarind juice. Stir to mix and continue to cook until the liquid is thickened to a consistency of syrup. Sprinkle chilies and Kaffir lime leaves. Stir once more and pour the sauce into a bowl. Serve with fried cat fish and fresh **Romaine or Iceberg lettuce leaves as an appetizer or snack. Makes about 4 servings. ** Shape the lettuce leaves into a cup. Place 1 piece of cat fish in the cup and top with the sauce. Close the leave up and enjoy. From Gail Shimizu. MM:MK VMXV03A.

Recipe By :

thai crispy catfish