Hmong love fish and tamarind as much as Thai do it’s no wonder Hmong people adore many Thai fish cuisine. This dish is a variation of Thai fried fish soaked in tomato tamarind sauce. My dad loves catfish, so I decided to fry catfish nuggets instead of a big fish. it’s cheaper and a lot more convenient to eat without without having to pick out fish bones.
Ingredients for 6 servings:
- 3 IB of catfish nuggets
- 1 cup of oil
- 1 cup of cornstarch
- 1 tsp. of pure ground black pepper
- 1 tsp. of salt
- 3 large garlic cloves, minced
- 1 TB Red Curry paste
- 1 and 1/2 TB of Tamarind Paste mixed with 1/2 cup water
- 8 TB of Fish Sauce
- 1/4 cup of Soy Sauce
- 1/4 cup of Brown sugar (or better yet, Palm sugar)
- 1 thumb sized ginger, sliced thinly (or 2 TB ginger powder)
- a handful of tomatoes or 1 large tomato, diced
- 2-3 green onion, thinly sliced
- 5-6 strands of cilantro, sprigged
1. in a small bowl mix starch, salt and black pepper. next, coat your catfish around completely and set it aside in another bowl ready to deep fry.
2. heat a wok with the oil on medium-high heat for a few minutes. then add as many catfish pieces as you can. turn the catfish pieces every with five minutes each side or until golden. set them on a bowl of paper towel
3. next leave a few TB of oil in the wok to now prepare the Sauce. add the garlic for a couple of minutes, then adding the curry stirring for another minute. Finally, add the tamarind, tomatoes, soy sauce, sugar, and ginger. stir for a few minutes before taking it out to pour into a bowl. add the catfish nuggets into the sauce, adding finally the green onions and cilantro, mixing everything one more time before serving.