Thai · Dinner
Grilled Catfish with Chili Dip
Whole catfish fillet marinated in fish sauce, garlic and cilantro root, then grilled over charcoal until the skin blisters and the flesh flakes. Served with a Thai chili dip built on lime juice, fish sauce, palm sugar, garlic and bird's eye chili, alongside raw cabbage and cucumber for scooping.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
389Calories
38.7gProtein
16.9gFat
19.8gCarbs
13.5gSugar
2.1gFiber
2380mgSodium
115mgChol
3.6gSat Fat
790mgPotassium
85mgCalcium
2.4mgIron
3.8mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
sweet-heat
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat the catfish fillet dry and score the skin lightly two or three times with a knife so it lies flat.
2
Marinate
Mix minced garlic, fish sauce, black pepper, cilantro stems and vegetable oil, then rub over the fillet and let sit 15 minutes.
3
Grill
Place the fillet skin-side down on a charcoal grill over medium-high heat and cook 5 to 6 minutes per side until the skin chars and flesh flakes.
4
Finish
Combine lime juice, fish sauce and brown sugar in a bowl, stirring until sugar dissolves, then stir in minced garlic, chopped bird's eye chilies and cilantro leaves to make the chili dip, tasting for balance of sour, salty, sweet and hot.
5
Plate
Transfer the grilled catfish to a plate, arrange the shredded cabbage and cucumber slices alongside, and serve with the chili dip in a small bowl for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g catfish fillet
- 1212 garlic cloves
- 4 tbsp4 tbsp fish sauce
- 1 tsp1 tsp black pepper
- 2 tbsp2 tbsp cilantro stems
- 2 tbsp2 tbsp vegetable oil
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp brown sugar
- 44 bird's eye chilies
- 2 tbsp2 tbsp cilantro leaves
- 90g90g cabbage
- 11 cucumber
