Burmese Chili Garlic Catfish Curry
Burmese Chili Garlic Catfish Curry
Burmese Chili Garlic Catfish Curry
Burmese Chili Garlic Catfish Curry
• ~3 lbs catfish filet, transversely cut to 3-4 fingers-width
• 1 tsp. turmeric
• ½ tsp. salt
• ½ tsp. ground pepper
• 3 Tbsp. canola oil (requires more for deep-frying in wok or kadai)
• 1.5 tsp fennel seeds
• 2 tsp. ginger-garlic paste
• 1 cup Huy Fong® chili garlic sauce
• 1 Tbsp. Flying Lion® fish sauce (adjust to taste)
• 1 tsp. Coriander powder
• ¾ cup chopped coriander leaves (cilantro)
• 1 medium-large yellow onion (thinly sliced) for making fried brown onions
1. Marinade the ~3 lbs. catfish fillet with turmeric, salt, ground pepper, oil, fennel seeds, and ginger-garlic paste. Marinade at least 4 hours. Overnight marination isn't necessary.
2. Make golden brown fried onions from the single medium-large yellow onion. Drain the excess oil over paper towel and allow for air dry. This is part of the process for making flawless fried brown onions (birista).
3. Deep fry the catfish filet on medium-high heat in a large wok using about 3-4 cups canola oil. Don't overcrowd the wok/kadai with catfish fillet. Making large cuts help prevent the catfish filet from breaking apart during deep-frying process. When the outer edge starts turning slightly crispy with golden yellow, lower the heat to medium and allow the inside of the catfish to cook. Don't overcook the catfish fillet. Drain excess oil over paper towel and allow the deep-fried catfish filet to cool.
4. Transfer the oil used from the previous step to a container for reuse. Save and leave ½ cup canola oil for the next step of the cooking process.
5. Making the chili-garlic sauce: to the ½ cup canola oil saved in the wok/kadai, add the chili-garlic sauce, coriander powder, and use medium heat. Stir a few times and cover to prevent coughing and sneezing from the chili fumes. Cook, while stirring occasionally the raw chilies in the chili-garlic sauce until the sauce and oil start to separate.
6. Add the deep-fried catfish filet, fish sauce, and the fried brown onions. Stir and mix well. Add in ½ cup chopped coriander leaves (cilantro). Save the remaining ¼ cup chopped coriander leaves for later garnishing prior to serving.
7. Stir and mix well for about another 5 minutes. Add fish sauce to taste. Sprinkling with some lemon juice is optional.

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