Prepare the fish: Cut the catfish into portions and coat it with lime juice. Let it sit for a few minutes to remove any fishy smell. Rinse well afterward.
2
Half-fry the tofu: Cut the white tofu into cubes and fry them until they are lightly golden. Set aside.
3
Blend the spice paste: Blend the red chilies, bird’s eye chilies, shallots, garlic, turmeric, ginger, and salt until smooth.
4
Sauté the spice paste: Heat some oil in a pan, then sauté the blended spices over medium heat until fragrant and slightly dry.
5
Add aromatics: Once the spice paste is aromatic, add the bruised galangal, lemongrass, torn kaffir lime leaves, and bay leaves. Continue sautéing until the aromatics release their fragrance.
6
Pour in water: Add 500-750 ml of water to the pot and stir well. Bring the mixture to a simmer.
7
Tamarind and seasoning: Add the tamarind water to the pot and stir until it’s well mixed. Season the broth with salt, sugar, and flavor enhancer if desired. Adjust the seasoning to your taste.
8
Cook the fish and tofu: Gently place the tofu and catfish portions into the simmering broth. Stir carefully to ensure they are well-coated in the spicy and sour broth.
9
Simmer: Cover the pot and let the fish and tofu simmer for 15-20 minutes over low heat. Stir occasionally to prevent sticking and to allow the flavors to meld.
10
Serve: Once the fish is tender and the broth has slightly thickened, remove from heat and serve hot with steamed rice.
Nutritional Information (Per Serving):
Nutrient
Amount
Calories
Approx. 290 kcal
Protein
22g
Carbohydrates
10g
Fats
18g
Saturated Fat
4g
Sodium
600 mg
Fiber
3g
Sugars
4g
Enjoy this mouthwatering, spicy, and tangy catfish and tofu dish, perfect for those who love bold and vibrant flavors!
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