Thai-Inspired Szechuan Basil Catfish with Crispy Skin

Ingredients

• 3 pieces Catfish fillets, skin on
• 1 cup Thai basil leaves
• 1 teaspoon Szechuan peppercorns
• 2 pieces Bird's eye chilies, finely sliced
• 2 cloves Garlic, minced
• 2 tablespoons Soy sauce (low-sodium)
• 1 tablespoon Fish sauce
• 1 teaspoon Lime zest
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1

   Pat the catfish fillets dry, season both sides with salt and black pepper, then let rest for 5 minutes.

2. 2

   Heat 1 tablespoon of olive oil in a non‑stick skillet over medium‑high heat; place the fillets skin‑side down and press gently for 30 seconds to ensure even contact. Cook 6‑7 minutes until the skin is golden and crisp, then flip and cook another 3‑4 minutes until the flesh is opaque; remove and set aside.

3. 3

   In the same pan, add the remaining olive oil, minced garlic, sliced chilies, and crushed Szechuan peppercorns; sauté 1 minute until fragrant.

4. 4

   Stir in the soy sauce, fish sauce, and lime zest; simmer 2 minutes.

5. 5

   Add the Thai basil leaves, tossing just until wilted, then return the catfish to the pan to coat with the sauce for 1 minute.

6. 6

   Serve each fillet on a plate, spooning extra sauce over the top and garnish with additional basil if desired.