CRISP CATFISH WITH BIRD'S EYE CHILI

Crisp Catfish with bird's eye chili image

Number Of Ingredients 6

2 pieces catfish fillets
3 wedges lime and lime zest; quarter the lime after zesting (this recipe uses three quarter-wedges. Use the fourth in Kale curry (see recipe)))
3 tablespoons rice flour
1 piece green bird's eye chili,
1-1/2 teaspoons raw sugar (coconut palm sugar is best)
1-1/2 teaspoons Ponzu sauce (or soy sauce)

Steps:

CHILI SAUCE:
In a bowl, combine sugar, ponzu sauce, chili and juice of one lime wedge. Stir until sugar dissolves. Set aside.
FISH:
Place flour on a plate. Pat catfish dry and season both sides with salt and pepper (or mice salt and pepper into flour)
Coat one side of each fillet in flour
Heat 2 teaspoons of olive oil over medium to medium-high heat until hot. Add the fillets, coated side down and cook 5-7 minutes on the first side.
Flip the fillets and cook 1-2 minutes.