I don`t use catfish that much so it was a welcoming change. As I often do I made it asian, a little vietnamese touch this time. Tasteful sauce and crisp sugar snaps to go with it.
Vietnamese catfish with sugar snaps
2 servings
2 x 5-6 oz fillets of catfish, or other white firm fish
salt and pepper
Oil/butter to fry
3 shallots (or 1 small onion) thinely sliced
1 tbsp rapseed oil
2 garlic cloves, finely chopped
3 tbsp soft brown sugar
1 tbsp soy
1 tbsp fish sauce
1 lime, juice
5.2 oz sugarsnaps, cut lenghtwise
Steamed jasmine rice to serve
Start by making the rice according to packet instructions.
Season the fish with salt and pepper. Fry in a medium hot pan until cooked almost through, about 5-6 min. At the same time make the sauce in a wok. Add 1 tbsp oil, shallots and garlic and fry for 2 minutes. Add sugar and let it dissolve then pour in soy, fishsauce and lime juice. Cook for 30 sec and add the sugar snaps. wok further about a minute. Pour sauce over the fish and serve with steamed rice.
2 servings
2 x 5-6 oz fillets of catfish, or other white firm fish
salt and pepper
Oil/butter to fry
3 shallots (or 1 small onion) thinely sliced
1 tbsp rapseed oil
2 garlic cloves, finely chopped
3 tbsp soft brown sugar
1 tbsp soy
1 tbsp fish sauce
1 lime, juice
5.2 oz sugarsnaps, cut lenghtwise
Steamed jasmine rice to serve
Start by making the rice according to packet instructions.
Season the fish with salt and pepper. Fry in a medium hot pan until cooked almost through, about 5-6 min. At the same time make the sauce in a wok. Add 1 tbsp oil, shallots and garlic and fry for 2 minutes. Add sugar and let it dissolve then pour in soy, fishsauce and lime juice. Cook for 30 sec and add the sugar snaps. wok further about a minute. Pour sauce over the fish and serve with steamed rice.
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