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I created this dish based on a Thai dish loosely translated as fish custard, which sounds really horrible but is actually quite good, for a friend who's on a low carb diet.
Heat oil over low heat and slowly sweat the onion. Turn the heat up to medium and saute the catfish. Add salt, black pepper, curry powder, and paprika and mix thoroughly. Add water, cover, and turn the heat down. Allow to simmer for about 1/2 hour or until the fish completely falls apart and there is very little liquid left. Refrigerate for two hours.
Beat the eggs with the half and half. Add the catfish mixture and peppers and mix thoroughly.
Pour into two mini loaf pans. Steam for 1/2 hour until firm.
This recipe was provided by Mabel Menard from Chicago.