Crispy catfish and eggplants with scallion fish sauce

If you want to make something quick, easy and yummy for a weeknight dinner, try these!!!
I got some nice, big eggplant from the farmer's market last week and some frozen catfish filets in the fridge, so I whisked up some scallion, chili fish sauce to go with the dishes. Voila... 2 birds with one stone again, I got 2 dishes for dinner in less than 30 minutes.
For the crispy catfish, I also added some chopped sweet basil leaves to turn the dish into a Thai dish. With some steamed rice, you can forget you long day of work and enjoy your delicious dinner that takes no time at all to prepare.

Sweet chili fish sauce:

- 3 tbsp of fish sauce

- 3.5 tbsp of sugar (or simple syrup)

- 1 tbsp of water

- 1 tsp of red chili pepper (minced)

Combine all the ingredients and mix well until the sugar dissolves and set aside until needed. 

1. Crispy catfish in scallion fish sauce:

 

Ingredients:

- 1 or 2 filets of catfish (or any white fish filets)

- 1/2 cup of corn starch

- 1/4 tsp of mushroom seasoning (or a pinch of salt), garlic powder and black pepper, cooking oil

- 3-4 scallions (chopped), 3 cloves of garlic (minced). chopped thai or sweet basil leaves

- sweet chili fish sauce (recipe above)

Rinse and pat dry the fish filets, then sprinkle the mushroom seasoning (or salt), garlic powder and black pepper onto the filet. Dredge the fish in corn starch, shake of the excess flour and deep fry in oil on  medium-high heat. Flip the filet and fry until golden brown on both sides. Remove and drain on paper towels. 

On the same frying pan, remove all except 2 tsp of oil. Turn to medium heat and add in the garlic first, stir for 5 seconds then add in scallions. Turn off the heat and pour the garlic, scallion mixture in oil on top of the fish filet. Top off with some chopped basil leaves.
Drizzle a couple teaspoon of sweet chili fish sauce over the filet and serve immediately.

 

2. Eggplants in  scallion fish sauce:

Ingredients:
- 1 large eggplant (cut across into medallion slices, about 1/2 inch thick)
- 3-4 scallions (chopped), 3 cloves of garlic (minced), cooking oil
- Sweet chili fish sauce (see recipe above)

In a medium frying pan, add 3 tbsp of cooking oil on medium-high heat. Add the eggplant medallions and pan fry on both sides until slightly brown. Remove eggplant from the pan, add a couple teaspoons of oil and toss in minced garlic, stir for 5 seconds and add the scallions. Turn off the heat and pour the garlic, scallion mixture on top of the eggplants. Drizzle a couple teaspoons of sweet chili fish sauce on top and serve immediately with steamed rice.

 

 ENJOY!