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Ingredients
Method
Fried Rice Cakes
- In a wok, cook two eggs over medium heat until set. Scramble the eggs, then add precooked jasmine rice, stirring until the rice begins to stick.
- Season with 1 cup of soy sauce, salt, and pepper to taste. Stir vigorously to combine.
- Transfer to a greased sheet pan, press evenly, and refrigerate to cool. For best results, do this step in advance
- Once cool, cut the rice into desired sizes.
Red Curry Sauce
- Heat 1 tbsp of canola oil in a pot. Add red curry paste and cook until fragrant.
- Whisk in coconut milk until combined with the curry paste. Then, add light brown sugar, spices, fish sauce, soy sauce, and lime juice. Adjust seasonings to taste.
- Bring to a boil, then remove from heat and set aside.
Prep Vegetables
- Julienne red pepper, carrot, and onion. Slice scallions.
- In a hot wok, sauté julienned vegetables and whole tomatoes with 2 tbsp of Golden Mountain seasoning sauce until tender.
Fry Rice Cakes
- Fry pressed rice squares in a well-greased pan for 5-7 minutes, depending on thickness, until crispy and golden.
Pan-Fry Catfish
- Remove skin from catfish, pat dry, and season with salt and pepper.
- In a well-greased pan, fry each side for 6-8 minutes until a golden crust forms and the fish is cooked through and flakes easily.
- Serve the pan-fried catfish topped with the warm red curry sauce and accompanied by the crispy fried rice cakes. Enjoy this delightful fusion of flavors and textures!
