Photograph Copyright © 2007 Kasma Loha-unchit
Please do not use without permission.

Here you see two whole catfish being fried in Kasma's 16" carbon steel round-bottomed wok. Kasma is using a ladle to pour hot oil on the top of the fish to help cook it crispy. The recipe is for (Southern) Crispy Fried Turmeric Catfish with Dipping Sauce (Bplah Doog Tawd Kamin) and is taught in evening Series Set A (class 3) and Weeklong Set A (day 1).

Back to previous page.