Thai · Dinner
Stir-Fried Catfish with Curry Powder
Catfish fillet strips stir-fried in a wok with curry powder, garlic, and egg until the fish turns opaque and flakes. Finished with scallion, chili, and fish sauce for a salty, warm-spiced dish, plated over jasmine rice in the style of Thai kaeng pad pla duk.
$7
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
486Calories
45.2gProtein
20.8gFat
28.6gCarbs
6.8gSugar
2.1gFiber
1580mgSodium
330mgChol
4.9gSat Fat
780mgPotassium
95mgCalcium
3.6mgIron
3.8mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Cut the catfish fillet into thin strips, mince the garlic, slice the scallions and chili into bite-sized pieces, and beat the egg.
2
Heat the vegetable oil in a wok over medium-high heat and sauté the garlic for 30 seconds until golden and fragrant.
3
Add the catfish strips to the wok and sear for 3 minutes, turning once, until the flesh turns opaque and firms up.
4
Stir in the curry powder, then push the fish to one side, pour in the beaten egg, and stir-fry for 1 minute until scrambled.
5
Stir in the fish sauce, sugar, white pepper, and chicken stock, then simmer over medium heat for 2 minutes until the sauce coats the fish.
6
Toss in the scallions and chili and cook over high heat for 30 seconds until the scallions turn bright green and just wilt.
7
Plate
Spoon the catfish stir-fry over the cooked jasmine rice and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g catfish fillet
- 2 tsp2 tsp curry powder
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp sugar
- 22 eggs
- 44 scallions
- 22 fresh chili
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp white pepper
- 1/2 cup120ml chicken stock
- 5.2 oz150g jasmine rice, cooked
