SBS Food

www.sbs.com.au/food

Catfish stir-fry

32-catfishstirfry.jpg
  • serves

    2-3

  • prep

    10 minutes

  • cook

    15 minutes

  • difficulty

    Mid

serves

2-3

people

preparation

10

minutes

cooking

15

minutes

difficulty

Mid

level

Ingredients

  • ¼ cup vegetable oil, for shallow frying
  • 500 g catfish fillets, cut into cubes
  • 2 lemongrass stalk, white part only, finely chopped
  • 8 ginger roots, peeled, finely sliced
  • 3 garlic cloves, finely chopped
  • 5 cm galangal, finely sliced
  • 1 onion, cut into wedges
  • 6 makrut 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

Instructions

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, ginger 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 makrut 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.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 23 February 2021 11:39am
By Luke Nguyen
Source: SBS



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