Asian Spicy Catfish (or other white fish)

A Kimchee Original!

This is slightly sweet, somewhat hot and very tasty!
Kepac Manin is a thick and sweet soy sauce, available in Asian markets.
If you can't find it, substitute regular soy sauce and add 1 tsp brown sugar.


2 catfish or other white fish fillets
Fish Fry breader (lightly spiced)
(I recommend House Of Autry Medium Hot Breader)

1/2 TBSP Lime Juice
3 TBSP Chili Garlic Sauce
3 TBSP Kepac Manin (or soy sauce with 1 TBSP brown sugar well mixed in)
2 Tsp Ginger grated or finely minced
1 Med Shallot, grated or finely minced
2 small red "Thai" peppers, minced or 1/4 tsp Red pepper Flakes
1/2 Tsp Anchovy Sauce (or 1 tsp fish sauce)
3 TBSP Water

1 Green Onion, chopped

Mix sauce ingredients well, set to the side.
Moisten fish with water, shake off excess. Lightly coat with breading.
Pan fry in 1/4 inch hot oil for about 2 minutes per side. Slightly undercooked is preferred.
Remove fish and let rest on paper towels. Drain all oil except about 1-2 TBSP.
In the remaining hot oil, fry the sauce for about 2-3 minutes, until slightly thickened.
Remove sauce, replace fish and pour sauce over. Cover and simmer on low heat for 5 minutes or until fish is done.
Sprinkle chopped green onion on when serving.

Oh, Kimchee!

That looks and sounds terrific!

Lee

This is a recipe right up my alley. Thank you so much!!