I made this for my mother’s birthday celebrations last week. It is unbelievably simple and tasty. While making this I discovered that the real flavour lies in coriander stems/roots and not the leaves. Here is the recipe.
1 kg fillets of catfish
3 tbsps of finely chopped garlic
2 tbsps of finely chopped ginger
1 tbsp of finely chopped green chillies
1 tbsp of finely chopped coriander roots.
2 tbsp Sweet Chilli Sauce
1 tbsp Light Soya Sauce
1. Add salt and pepper and lightly toss the fish in 1tsp oil in a non-stick pan till it is partially cooked.
2. Add 1 tsp oil and all the chopped ginger, garlic and chillies and lightly toss for about 3-5 minutes till an amazing aroma envelopes the kitchen.
3. Add the sweet chilli sauce and light soya sauce and the fish and toss well so that the fish is coated with the spices. You can keep it on a high flame for the sauce to dry and glaze the fish.
4. At the coriander roots at the end and serve with friedrice or as a starter.
You can easily substitute the fish with chicken. If you are using chicken, you could try making this with chicken thigh boneless.