GrillingFool
Head Chef
Another recipe I discovered introduced me to Kepac Manin... a thick and sweet soy sauce. While we were browsing the Asian Supermarket the other day, a jar of thick garlic chili sauce ended up in our basket... not at all as hot as we feared, and really tasty!
So tonight, since my wife is out being a Phd candidate, I decided to experiment... and not only with the two above ingredients, but also with pan fried fish, which is somewhere I have never gone before!
It turned out pretty good. For your perusal....
Asian Spicy Catfish!
2 catfish or other white fish fillets
Fish Fry breader (lightly spiced)
1/2 TBSP Lime Juice
3 TBSP Chili Garlic Sauce
3 TBSP Kepac Manin (or soy sauce with 1 TBSP brown sugar well mixed in)
2 Tsp Ginger grated or finely minced
1 Med Shallot, grated or finely minced
2 small red "Thai" peppers, minced or 1/4 tsp Red pepper Flakes
1/2 Tsp Anchovy Sauce
3 TBSP Water
1 Green Onion, chopped
Mix sauce ingredients well, set to the side.
Moisten fish with water, shake off excess. Lightly coat with breading.
Pan fry in 1/4 inch hot oil for about 2 minutes per side. Slightly undercooked is fine.
Remove fish and let rest on paper towels. Drain all oil except about 1-2 TBSP.
In the remaining hot oil, fry the sauce for about 2-3 minutes, until slightly thickened.
Remove sauce, replace fish and pour sauce over. Cover and simmer on low heat for 5 minutes.
Sprinkle chopped green onion on when serving.
So tonight, since my wife is out being a Phd candidate, I decided to experiment... and not only with the two above ingredients, but also with pan fried fish, which is somewhere I have never gone before!
It turned out pretty good. For your perusal....
Asian Spicy Catfish!
2 catfish or other white fish fillets
Fish Fry breader (lightly spiced)
1/2 TBSP Lime Juice
3 TBSP Chili Garlic Sauce
3 TBSP Kepac Manin (or soy sauce with 1 TBSP brown sugar well mixed in)
2 Tsp Ginger grated or finely minced
1 Med Shallot, grated or finely minced
2 small red "Thai" peppers, minced or 1/4 tsp Red pepper Flakes
1/2 Tsp Anchovy Sauce
3 TBSP Water
1 Green Onion, chopped
Mix sauce ingredients well, set to the side.
Moisten fish with water, shake off excess. Lightly coat with breading.
Pan fry in 1/4 inch hot oil for about 2 minutes per side. Slightly undercooked is fine.
Remove fish and let rest on paper towels. Drain all oil except about 1-2 TBSP.
In the remaining hot oil, fry the sauce for about 2-3 minutes, until slightly thickened.
Remove sauce, replace fish and pour sauce over. Cover and simmer on low heat for 5 minutes.
Sprinkle chopped green onion on when serving.
