Plah toht kamin

Catfish derives its name from the unique outgrowth called barbells that grow onb its head that resembles the whiskers of a cat. Regardless of this unusual appearance, catfish is one of the most popular fishes in healthy recipes consumed in the United States as well as many parts of the world.

Its many varieties that inhabit the bottom of freshwater bodies range in size, weight and form, and are cooked in diverse fish recipes from pan frying, deep frying, baking or grilling, boiling and poaching. Many Asian healthy food recipes Creole and Cajun dishes make use of the fish in stews and soups.

Whole catfish require filleting, but once prepared, the fillets are easy to cook with, and just require pin-boning.

Thai-style catfish recipes are also growing in popularity in many parts of the world. In this recipe, catfish fillets are combined with remotely exotic ingredients and fish sauce.

Ingredients: 2 tablespoons chopped garlic 1 tablespoon chopped shallot or scallion 2 teaspoons ground turmeric 1 teaspoon sugar 1 teaspoon freshly ground black pepper 1/2 teaspoon salt

2 tablespoons fish sauce 3 tablespoons vegetable oil, divided use 1-1/4 pounds catfish fillets Flour for dredging fish Optional: Thai chili-lime sauce dipping sauce

Directions: 1) Place garlic, shallots, turmeric, sugar, pepper, salt, fish sauce and 1 tablespoon vegetable oil in the bowl of a small food processor. Process to a fairly smooth paste, using a small amount of water if necessary to bring ingredients together. Combine fish fillets and turmeric paste in medium bowl or baking dish, turning fillets to coat evenly with marinade. Let sit for 15 to 20 minutes at room temperature. The fillets can be marinated for up to 24 hours if covered and refrigerated.

2) Place about 1 cup of flour in a pie plate or cake pan. Dredge fillets in flour, shaking off excess. Heat reserved 2 tablespoons oil in a large frying pan set over medium-high heat. When a drop of water sizzles in pan, add fillets and cook, turning once, for 5 to 7 minutes depending on thickness of fillets. Be careful when turning. Transfer to a serving plate and serve with a Thai dipping sauce if desired. Yield: 4 servings.

Recipe: Thai-Style Catfish - Plah Toht Kamin from oneperfectbite.blogspot.com/