Instructions: You need about a pound of catfish, cut through the body into "steaks" about 1/2- to 1-inch thick.

Combine the sauce ingredients. In a wok (see caveat below) get enough oil to shallow-fry the fish smoking hot. Add the fish and stir until thoroughly coated with oil, then add the prepared sauce (caution, it can splash - you may want to wear eye-protection, or make judicious use of a splatter guard). stir-fry for about 2 to 3 minutes, ensuring the fish doesnt stick to the pan and the pieces are all thoroughly sauced.

Remove to a serving dish and serve with steamed Thai jasmine rice and the usual Thai table condiments as well as Thai chili powder and sugar.

Final caution: This cooks quite quickly - dont over cook it or the fish will become rather hard. It is cooked when you can pry the flesh from the central bone stem of the steak using the tip of a table knife without undue effort.

Comments: Note the oil for cooking should be
*HOT*. In view of this it is a good idea to cooks this in a skillet with a lid.

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