Spicy Thai Catfish Stir-Fry

Ingredients

• 500g (1.1 lb) catfish fillets, cut into bite-sized pieces 500g (1.1 lb) catfish fillets, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 Thai chilies, finely chopped 2 Thai chilies, finely chopped
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 onion, sliced 1 onion, sliced
• 1 carrot, julienned 1 carrot, julienned
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sugar 1 tablespoon sugar
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the fish sauce, soy sauce, oyster sauce, and sugar. Mix well to dissolve the sugar.
2. 2.
   Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. 3.
   Add the minced garlic, grated ginger, and chopped Thai chilies. Stir-fry for 1-2 minutes until fragrant.
4. 4.
   Add the catfish fillets to the wok and stir-fry for 3-4 minutes until they start to brown.
5. 5.
   Add the sliced bell peppers, onion, and carrot to the wok. Continue stir-frying for another 3-4 minutes until the vegetables are slightly tender.
6. 6.
   Pour the sauce mixture over the ingredients in the wok. Stir-fry for an additional 2-3 minutes until the sauce coats the fish and vegetables evenly.
7. 7.
   Remove from heat and garnish with fresh cilantro leaves.
8. 8.
   Serve hot with steamed jasmine rice.

Treat your ingredients with care...

• Catfish — Make sure to choose fresh catfish fillets with a mild aroma. If catfish is not available, you can substitute it with other firm white fish like tilapia or cod.
• Thai chilies — Adjust the number of Thai chilies according to your spice tolerance. For a milder version, remove the seeds before chopping.
• Fish sauce — Use a high-quality fish sauce for authentic Thai flavors. If you prefer a vegetarian option, you can substitute it with soy sauce or tamari.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice before serving.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of water and add it to the stir-fry during the last minute of cooking.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• To save time, you can marinate the catfish fillets in the sauce mixture for 15-20 minutes before cooking.
• Adjust the spice level by adding more or fewer Thai chilies.

Serving advice

Serve the Spicy Thai Catfish Stir-Fry hot over a bed of steamed jasmine rice. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

Arrange the vibrant stir-fry on a serving platter, allowing the colors of the vegetables and catfish to shine through. Sprinkle some chopped cilantro on top for an appealing finishing touch.