ChuckwagonCookie's Thai Kra Pao Catfish
Slightly sweet, full of umami and as spicy as you want it, this take on Thai Kra Pao is a great way to serve catfish! The Holy Basil (or Thai basil) is essential, look for it in a local Asian market! If you can't find Thai peppers, use jalapeno, cayenne or serrano instead.
INGREDIENTS
Nutrition- 2 -3
- 1cup fish breading
- 1⁄4cup soy sauce
- 1⁄4cup fish sauce
- 1⁄4cup oyster sauce
- 1 1⁄3tablespoons brown sugar
- 1⁄2cup chicken stock
- 1⁄4
- 3
- 1 -5Thai peppers, chopped
- 1⁄2
- 1⁄2
- 1⁄2
- 1
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DIRECTIONS
- Bread and fry the catfish in 1/2 inch of oil for about 3 minutes per side.
- Julienne cut the onions and bell peppers, chop the hot peppers.
- Saute the onions and peppers in a wok or skillet until tender.
- Beware, inhaling pepper fumes is painful!
- Add the garlic and zucchini, saute for a few minutes.
- Add sauce ingredients, let simmer for a few minutes.
- Thicken if desired with 2 tsp corn starch mixed into couple ounces of water.
- Place fried catfish on a bed of basmati rice, spoon sauce over the top and sprinkle generously with the Thai basil -- enjoy!
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