Name: Whole Catfish in Coriander Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: 4 lime slices; 2 teaspoons palm or brown sugar; 2 tablespoons fish sauce (nam pla); 1½ teaspoons Asian chili-garlic sauce, preferably sambal oelek; 1 tablespoon palm or brown sugar; 1 tablespoon fish sauce (nam pla); ½ cup (46 g) red pepper, finely chopped; 2 tablespoons freshly squeezed lime juice; 1 tablespoon freshly squeezed lime juice; 2 tablespoons finely chopped fresh coriander leaves (cilantro); ½ small white onion, finely chopped; 1 tablespoons toasted sesame oil; 1 bunch Thai or italian basil leaves, divided; 2 tablespoons soy sauce; 1 bunch fresh coriander leaves (cilantro), divided; One 2–3 lb (1 kg–1.5 kg) whole catfish, cleaned and gutted; Fresh coriander leaves (cilantro) for garnish; 1 tablespoon minced galangal or fresh ginger

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Easy
Ready in
40 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

My Thai friend, Tamalin, told me that Thai people never flip a whole fish after eating through one side. You’re supposed to carefully remove the bones and continue eating from the same side as superstition says that flipping the fish will cause fishermen to flip their boats! All I know is that you’ll flip after trying this incredibly moist and flavorful dish.