Ngaku Sing Kaw features shallow-fried catfish fillets immersed in a rich, aromatic chili-garlic sauce. The fillets are marinated with turmeric, black pepper, golpar, and other fragrant spices before being fried to a golden-orange hue with slightly crispy edges. This shallow-frying technique creates a delightful textural contrast with the fish's tender interior.
The sauce base is carefully built using the flavorful onion oil reserved from making the golden brown onions (birista). It starts with a savory blend of ginger-garlic paste and chili garlic sauce, then layered with a unique masala of toasted and ground spices including coriander, fennel, anise, white peppercorns, and green Sichuan peppercorns, which impart their signature citrusy, numbing heat. A touch of fish sauce adds essential depth and umami.
The crispy fried catfish and the crunchy birista are added to this simmering sauce, allowing them to meld with the complex flavors. Finished with fresh chopped cilantro and an optional squeeze of lime, the dish is a vibrant celebration of layered tastes—fiery, aromatic, savory, and subtly numbing—all held in perfect balance by the acidity and richness.
Catfish Masala (Makes About ~1⅔ tbsp)
4.50 g (1½ tsp) fennel seeds
1.00 g (¼ tsp) anise seeds
1.75 g (1 tsp) coriander seed, toasted and ground
1.75 g (1 tsp) green Sichuan peppercorns, toasted and ground [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, toasted and ground
1.75 g (1 tsp) green Sichuan peppercorns, toasted and ground [Zanthoxylum armatum]
2.00 g (½ tsp) white peppercorns
0.50 g (¼ tsp) Ceylon ironwood buds, optional [Mesua ferrea]
Catfish Marination
1.400–1.890 kg (3–4 lbs.) 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
¾–1 tsp Kashmiri red chili powder, optional
2 tsp golpar, optional [Heracleum persicum]
1–1¼ tsp turmeric powder
½–¾ tsp salt
1 tsp black peppercorns, freshly ground
¼–⅓ cup sesame oil or mustard oil
¾–1 tsp Kashmiri red chili powder, optional
2 tsp golpar, optional [Heracleum persicum]
Frying (Frying Time: 60 Minutes) [Shallow Frying Recommended]
960 g (5 cups) vegetable oil
Prepared marinated catfish fillets
Prepared marinated catfish fillets
Golden Brown Onions (Birista) [Frying Time: 30 Minutes]
5 cups vegetable oil
960 g (4 medium-large) peeled and cored yellow onion, thinly sliced
960 g (4 medium-large) peeled and cored yellow onion, thinly sliced
Sauce
½–¾ cup oil or onion oil
2½ tsp ginger-garlic paste (10 g ginger : 10 g garlic)
254 g (1 cup) Huy Fong® chili garlic sauce
1½–2 tsp Flying Lion® fish sauce, adjust to taste
Prepared catfish fillets
Prepared golden brown onions or use 174–218 g golden brown onions (birista)
Prepared catfish masala
½ cup chopped cilantro
2½ tsp ginger-garlic paste (10 g ginger : 10 g garlic)
254 g (1 cup) Huy Fong® chili garlic sauce
1½–2 tsp Flying Lion® fish sauce, adjust to taste
Prepared catfish fillets
Prepared golden brown onions or use 174–218 g golden brown onions (birista)
Prepared catfish masala
½ cup 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
Marinade the catfish fillet with turmeric, salt, ground pepper, and oil. Marinade at least 4 hours. Overnight marination isn't necessary.
Golden Brown Fried Onions. Heat oil on high heat in a large wok/kadai. When the oil is hot, carefully place the thinly sliced onions. Stir gently every 10 minutes or as needed so the onions at the bottom don't burn. After the initial 15 minutes of deep-frying, lower the heat to medium. Continue deep-frying for 15—20 minutes longer, while gently stirring occasionally. The golden brown onions (birista) are ready when they look darkish brown. Take out the golden brown onions using a slotted ladle and place them on top of paper towels to drain the excess oil. Using a fork, air fluff and allow to cool to room temperature. Save the remaining onion oil.
Deep fry the catfish filet on medium-high to high heat in a large wok using 5 cups canola or vegetable oil. Avoid overcrowding and overcooking the catfish, while only stirring gently a few times with a slotted ladle to prevent sticking to the bottom. Fry in batches of 7-12 pieces for 11 to 13 minutes. When the outer edge starts turning slightly crispy with golden yellow-orange at around 10 minutes of deep-frying, lower the heat to medium. Drain excess oil over a paper towel and allow the deep-fried catfish filets to cool.
Transfer the oil used from the previous step to a container for reuse. Save and leave ½ to ¾ cup canola or vegetable oil for the next step of the cooking process.
Transfer the oil used from the previous step to a container for reuse. Save and leave ½ to ¾ cup canola or vegetable oil for the next step of the cooking process.
Chili-Garlic Sauce. To the canola or vegetable oil saved in the wok/kadai, add ginger-garlic paste, the chili-garlic sauce, coriander powder, green Sichuan peppercorn powder, fennel seeds, anise seeds, and use medium heat. Stir a few times and cover to prevent coughing and sneezing from the chili fumes. Cook, while stirring occasionally the raw chilies in the chili-garlic sauce until the sauce and oil start to separate.
Add the deep-fried catfish fillets, fish sauce, and the fried brown onions. Stir and mix well. Add in ½ cup chopped coriander leaves (cilantro). Save the remaining ¼ cup chopped coriander leaves for later garnishing prior to serving.
Stir and mix well for about another 5 minutes. Add fish sauce to taste. Sprinkling with some lemon juice is optional.
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 (chillies) preferences.
