Crispy catfish and eggplants with scallion fish sauce
Gourmet by Kat
Gourmet by Kat
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Ingredients

  • 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
  • 3 tbsp of
  • fish sauce
  • 3.5 tbsp of sugar
  • 1 tbsp of water
  • 1 tsp of
  • 1 or
  • 2 filets of
  • 1/2 cup of corn starch
  • 1/4 tsp of
  • 3-4 scallions
  • 3 cloves of garlic
  • 1 large eggplant (cut across into medallion slices, about 1/2 inch thick)
  • 3-4 scallions (chopped),
  • 3 cloves of garlic (minced), cooking oil

Instructions

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