CRISPY CATFISH SALAD

CRISPY CATFISH SALAD image

Yield 4 people

Number Of Ingredients 22

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Marinade
1/4 cup fresh line juice
2 Table fish sauce
1 tea soy sauce
2 1/2 Table sugar
1 Table minced garlic
2 tea minced fresh Thai chile
Dressing
1 Table fresh line juice
1 Table fish sauce
1 Table brown sugar
1 tea chile paste
1 tea minced fresh Thai chile
1 1/2 lb whole catfish or catfish fillets
1 Table flour
1 head romaine lettuce, cut into bite-size pieces
2 Table minced lemongrass
1 Table thinly sliced shallot
1 Table chopped cilantro stems
1/2 cup chopped reasted peanuts
1 Table crispy fried garlic
1 table dried shrimp, soaked in warm water 20 minutes, drained, finely chopped

Steps:

Preheat grill. Make marinade. Add fish and turn to coat. Let stand 10 minutes. Make dressing. Set aside. Drain fish from marinade. Place fish on lightly oil grill. Grill 5 to 7 minutes per side Butterfly fish, carefully remove spine, head and tail. Press fillet firmly with a fork to compress it; dust with flour and shake lightly to remove excess. In a wok, heat oil for deep-frying to 375. Deep-fry fish, turning once, until golden brown, 3 to 4 minutes. Remove with slotted spoon and drain on paper towels. Place lettuce, lemongrass, shallot and cilantro in large bowl. Add dressing and toss. With fork, flake fish into pieces and place on top of salad. To sere, sprinkle with peanuts, garlic and dried shrimp