Ngaku Sin Kaw is deep-fried catfish fillets immersed in an aromatic and fragrant chili-garlic sauce. Marinated with turmeric and black pepper, the fillets are fried to a golden-orange hue with crisp edges, creating a delightful textural contrast with the tender interior. The sauce is built using the flavorful onion oil reserved from making golden brown onions (birista). It blends ginger-garlic paste and chili-garlic sauce with fish sauce and a unique toasted spice masala that imparts a signature citrusy, numbing heat. Simmered with crunchy birista and finished with fresh cilantro and lime, the dish is a vibrant celebration of layered tastes—fiery, aromatic, savory, and subtly numbing.
Catfish Masala (Makes About ~1⅔ tbsp) [Lightly Toast and Ground]
4.50 g (1½ tsp) fennel seeds
1.00 g (¼ tsp) anise seeds
1.75 g (1 tsp) coriander seed
1.75 g (1 tsp) green Sichuan peppercorns [Zanthoxylum armatum]
2.00 g (½ tsp) white peppercorns
0.50 g (¼ tsp) Ceylon ironwood buds, optional [Mesua ferrea]
1.00 g (¼ tsp) anise seeds
1.75 g (1 tsp) coriander seed
1.75 g (1 tsp) green Sichuan peppercorns [Zanthoxylum armatum]
2.00 g (½ tsp) white peppercorns
0.50 g (¼ tsp) Ceylon ironwood buds, optional [Mesua ferrea]
Golden Brown Onions (Birista) [~60 Minutes]
1.120 kg (5 cups) canola oil
960 g (4 medium-large) peeled and cored yellow onions, thinly sliced
960 g (4 medium-large) peeled and cored yellow onions, thinly sliced
Onion Oil Yield: 1.064 kg (4¾ cups)
Birista Yield: 174 g
Birista Yield: 174 g
Catfish Marination
1.36–1.89 kg (3–4 lb) catfish filets, transversely cut at slanted angle to 3–4 fingers-width
1–1¼ tsp turmeric powder
½–¾ tsp salt
1 tsp black peppercorns, freshly ground
¼–⅓ cup sesame oil or mustard oil
1–1¼ tsp turmeric powder
½–¾ tsp salt
1 tsp black peppercorns, freshly ground
¼–⅓ cup sesame oil or mustard oil
Deep Frying
896 g (4 cups) canola oil
Prepared marinated catfish fillets
Prepared marinated catfish fillets
Sauce
96–140 g (½–¾ cup) onion oil
50 g (2⅔ tbsp) ginger-garlic paste
240 g (1 cup) Huy Fong® chili garlic sauce (if using 3-Mien®, reduce to half quantity and adjust to taste)
15 g (2¼ tsp) Flying Lion® fish sauce, adjust to taste
Deep-fried catfish fillets
Prepared golden brown onions or use 174–218 g golden brown onions (birista)
Prepared catfish masala
½ cup freshly chopped cilantro
50 g (2⅔ tbsp) ginger-garlic paste
240 g (1 cup) Huy Fong® chili garlic sauce (if using 3-Mien®, reduce to half quantity and adjust to taste)
15 g (2¼ tsp) Flying Lion® fish sauce, adjust to taste
Deep-fried catfish fillets
Prepared golden brown onions or use 174–218 g golden brown onions (birista)
Prepared catfish masala
½ cup freshly chopped cilantro
Garnish
Freshly squeezed juice from ½ lime/lemon (optional)
⅓ cup coriander leaves, finely chopped
½ cup spring onions, chopped (optional)
⅓ cup coriander leaves, finely chopped
½ cup spring onions, chopped (optional)
Method
Marinate catfish fillets with turmeric, salt, pepper, and oil for 4 hours.
Deep-fry sliced onions in hot oil over high heat, dropping to medium halfway through, until rich golden brown. Remove with slotted ladle, drain on paper towels, fluff to separate, and let cool. Strain and save onion oil for future cooking, reserving ¾ cup for recipe.
Batch-fry catfish in fresh canola oil over medium-high heat for 8–10 minutes until crisp and golden-orange along edges.
Heat reserved onion oil over medium heat. Add ginger-garlic paste, chili-garlic sauce, and catfish masala. Cover immediately to trap fumes. Cook, stirring occasionally, until raw chili harshness cooks off and oil separates.
Add catfish, fish sauce, fried onions, and ½ cup cilantro to sauce. Gently fold to coat without breaking fillets. Simmer over medium-low heat 5 minutes. Adjust seasonings, then garnish with remaining cilantro and spring onions before serving.
Note: If using a different brand of chili-garlic sauce, e.g. 3-Mien®—be careful and reduce the amount to ½ cup and adjust according to heat (chilies) preferences.
