- 1/4 cup all-purpose flour
- 1 1/2 teaspoons Essence
- 1 1/2 pounds catfish fillets
- 1/2 cup plus 2 tablespoons vegetable oil
- 1 cup chopped yellow bell pepper
- 2 teaspoons minced garlic
- 2 to 3 tablespoons Red Curry Paste, or to taste
- 2 tablespoons soy sauce
- 2 cups shrimp or chicken stock
- 1 cup canned, drained bamboo shoot strips
- 1/2 cup julienned fresh Thai basil, if unavailable use Italian basil
- Steamed Jasmine Rice
Preheat oven to 200 degrees F.
In a shallow bowl, combine the flour and 1/2 teaspoon Essence. Season the fish on both sides with the remaining teaspoon Essence.
In a large, heavy skillet, heat 1/2 cup of the vegetable oil to 360 degrees F.
Dredge 2 of the fillets in the flour, coating evenly and shake to remove excess flour. Fry the fillets until golden brown, about 4 minutes on each side. Remove with a slotted spatula and drain on paper towels. Repeat with the remaining fish.
Keep the fish warm in the oven while preparing the curry.
To prepare the curry heat the remaining 2 tablespoons oil in a wok over medium-high heat. Add the bell peppers and cook, stirring, until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the curry paste and soy sauce and stir to combine. Add the stock and bring to a boil. Lower the heat to a simmer and cook for another 5 minutes. Add the bamboo shoots and stir to combine. Add the fried fish and cook until fish is heated through, about 1 minute. Season, to taste, with salt. Remove from the heat. Stir in the basil and serve with jasmine rice.
Red Curry Paste: Krung Kaeng Phed
Pan Crispy Snapper With A Fresh Fava Bean And Mushroom Ragout
Crispy Catfish And Black Eyed Peas, Bacon And Caramelized Onion Relish With Fried Collard Greens
Shrimp Coconut Soup With Ginger And Lemongrass
Roasted Ginger Salmon With Ginger Soy Butter Sauce
Thai-Style Grilled Chicken with Lemongrass-Kumquat Chutney
Emeril's Delmonico Crispy Pork Cheeks with Creole Dirty Rice
Korean Short Ribs With Cucumber Kimchee
Brown Butter Seared Mahi Mahi with Curry Shrimp and Cucumber
Roast Beef Sandwich with French Onion Dip and Crispy Shallots