Sweet and Sour Catfish Recipe
Ingredients
| Lime juice | 3 Tablespoon | |
| Asian fish sauce | 3 Tablespoon | |
| Sugar | 3 Tablespoon | |
| Peanut oil | 2 Tablespoon | |
| 6 scallions—white and light green parts finely chopped, dark green parts cut into 1-inch lengths | ||
| Minced ginger | 3 Tablespoon | |
| Lemongrass stalk | 1 , minced | |
| Four 5-ounce skinless catfish or salmon fillets (about 1 1/4 pounds), halved lengthwise | ||
| Ground pepper | 1 To taste | |
| 3/4 cup grape tomatoes, halved lengthwise | ||
| 1/2 cup mixed fresh basil, mint and cilantro leaves, coarsely chopped | ||
Directions
1. In a small bowl, stir the lime juice with the fish sauce and sugar. In a very large skillet, heat the peanut oil. Add the finely chopped scallions, ginger and lemongrass and cook over moderately high heat until fragrant, about 1 minute. Push the ingredients to one side of the skillet.
2. Season the catfish with pepper. Add the fillets to the skillet and cook until lightly golden, about 3 minutes. Turn the fish. Stir in the lime juice mixture, scallion greens and the ingredients at the side of the skillet. Cook until the sauce has thickened and the catfish fillets are white throughout, about 2 minutes. Transfer the fish to a platter and pour the sauce on top. Scatter the tomatoes and chopped herbs over the fish and serve with lime wedges.
2. Season the catfish with pepper. Add the fillets to the skillet and cook until lightly golden, about 3 minutes. Turn the fish. Stir in the lime juice mixture, scallion greens and the ingredients at the side of the skillet. Cook until the sauce has thickened and the catfish fillets are white throughout, about 2 minutes. Transfer the fish to a platter and pour the sauce on top. Scatter the tomatoes and chopped herbs over the fish and serve with lime wedges.
Chef
