Thai
Thai - Seafood Specialties
Seafood Specialty - Catfish
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 400g catfish fillet, cut into chunks
- • 3 tbsp green curry paste
- • 400ml coconut milk
- • 1 cup bamboo shoots, sliced
- • 2 kaffir lime leaves, torn
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 1 aubergine, cubed
- • Thai basil leaves, for garnish
Preparation Steps
1
Phase 1
Cut the catfish into chunks and dust lightly with salt; cube the aubergine.
2
Phase 2
Fry the green curry paste in half the coconut milk until the oil separates.
3
Phase 3
Add the remaining coconut milk, bamboo shoots, and aubergine; simmer 8 minutes.
4
Phase 4
Gently add the catfish and poach 5 minutes until opaque.
5
Phase 5
Stir in fish sauce, palm sugar, and kaffir lime leaves.
6
Phase 6
Fold in Thai basil and serve with jasmine rice.