indonesian

Spicy Fried Catfish With Basil And Tomato

This dish pairs catfish fillet with tomato, chopped, fresh basil leaves and rice flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

59 g Protein

29 g Carbohydrates

34 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

267g catfish fillet 267 kcal
19g rice flour 69 kcal
28g vegetable oil 248 kcal
11g garlic, minced 16 kcal
13g red chili, sliced 5 kcal
171g tomato, chopped 31 kcal
16g fresh basil leaves 6 kcal
11g lime juice 3 kcal
2g ground coriander 6 kcal
2g salt 0 kcal

Cooking instructions

catfish filletrice flourground coriandersalt
Pat catfish dry and season with salt and ground coriander. Dust lightly with rice flour.
catfish filletvegetable oil
Heat vegetable oil in a skillet over medium-high. Fry the catfish 3 to 4 minutes per side until crisp and cooked through; drain on paper towel.
vegetable oilgarlicred chili
Carefully pour off most oil, leaving about 1 tablespoon in the pan. Add garlic and chili; cook 20 seconds.
tomatofresh basil leaves
Add tomato and cook 2 minutes until softened. Stir in basil leaves until just wilted.
catfish fillettomatofresh basil leaveslime juice
Plate the catfish and spoon the basil-tomato topping over it. Serve with lime wedges.