In this Thai-inspired dish, you’ll serve crispy catfish over a spicy, tangy, and sweet curry sauce, which gets balance from cooling coconut milk. A bed of fluffy jasmine rice is perfect for soaking up all the bright flavors of the curry.
Ingredients
Ingredients
- 2 Catfish Fillets
- 1/2 c Jasmine Rice
- 1 3/4 Light Coconut Milk
- 1 Kale
- 1 Lime
- 1/4 c Rice Flour
- 1 1/2 tbsp Yellow Curry Paste
- 1 1-Inch Piece Ginger
- 1 tbsp Coconut Palm Sugar
Instructions
Instructions
Prepare the ingredients:
Wash and dry the fresh produce. Peel and finely chop the ginger. Remove and discard the stems of the kale; roughly chop the leaves. Quarter the lime.
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Cover to keep warm.
Coat the fish:
While the rice cooks, place the flour on a plate. Pat the fish dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fish in the flour (tapping off any excess). Transfer to a separate plate.
Cook the fish:
While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate; immediately season with salt and pepper. Cover with aluminum foil to keep warm.
Make the curry:
To the pan of reserved fond, add the chopped ginger and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until combined and fragrant. Shaking the can before opening, add the coconut milk (carefully, as the liquid may splatter). Add the chopped kale and sugar; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the kale is wilted and the liquid is slightly reduced in volume. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste.
Serve your dish:
Serve the cooked fish over the cooked rice and curry. Serve the remaining lime wedges on the side, if you’d like. Enjoy!