Ease of Preparation: Medium
Yield: 4-6 servings
Ingredients:
- 2 garlic cloves
- ½-inch (30 cm) piece of galangal
- 2 scallions, white and green parts divided
- 1 teaspoon (5 ml) minced fresh turmeric
- 3 tablespoons (45 ml) fish sauce
- 1 tablespoon (15 ml) sugar
- 1 teaspoon (5 ml) salt
- ½ teaspoon (2.5 ml) pepper
- 1 ½ lbs (675 g) skinless catfish, cut into pieces
- 2 tablespoons (30 ml) vegetable oil, for frying
- 1 handful dill, chopped
Method:
Put garlic, galangal, and the white parts of the scallion in a food processor and blend to a paste.
Remove paste to a bowl, and add turmeric, fish sauce, sugar, salt and pepper. Stir to combine.
Cover the pieces of fish with the mixture, and refrigerate for a few hours to overnight.
Heat a pan with oil, and fry the fish pieces until fully cooked.
Remove to a plate.
Cover in chopped dill. Slice the green parts of the scallion and sprinkle on top.
Serve with Nuoc Cham dipping sauce (see recipe).