Thai crispy catfish

Yield: 4 servings

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


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.

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