Vietnamese Curried Catfish

Vietnamese Curried Catfish

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Course: Main Course
Cuisine: Five Spice, Vietnamese
Year: 1992
Servings: 1 serving


  • 3 Tablespoons oil
  • 1 Tablespoon curry powder (heaping)
  • ½ teaspoon red pepper flakes
  • 2 teaspoons oyster sauce
  • 1-1¼ cups broth
  • 6 ounces catfish (cubed)
  • cauliflower
  • rice noodles (or cellophane)


  • Oil in wok. Add curry and red pepper flakes. Stir well.
  • Add oyster sauce and broth. Cook until bubbling.
  • Add remaining ingredients. Cover for 3 minutes. Stir once.
  • Serve on a "thai boat" and garnish with scallions ("julies").


On the recipe card, the oil is crossed out with no replacement suggested.  There is also a note that reads, in part, “NO BROC IN NORMAL” but the remainder of it is illegible.

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