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Thai Crispy Catfish

4 c Cat fish nuggets
1 1/2 ts Salt
Oil for frying

1/4 c Oil
1/4 c Chopped red onions
1/3 c Water
1/4 c Palm sugar (Nam Than Peeb) Or brown sugar
3 tb Fish sauce (Nam Pla)
4 tb Tamarind extract (Nam Ma Kam
2 md Chilies -- sliced thinly
1 tb Chopped Kaffir lime leaves

Lightly mix cat fish nuggets with salt and let stand 10 mins Deep fry the fish until golden brown and lightly crispy. Fry onions in oil until golden brown and crispy over low heat. Stirring constantly. Add water, palm sugar, fish sauce, and tamarind juice. Stir to mix and continue to cook until the liquid is thickened to a consistency of syrup. Sprinkle chilies and Kaffir lime leaves. Stir once more and pour the sauce into a bowl. Serve with fried cat fish and fresh **Romaine or Iceberg lettuce leaves as an appetizer or snack. Makes about 4 servings. ** Shape the lettuce leaves into a cup. Place 1 piece of cat fish in the cup and top with the sauce. Close the leave up and enjoy.

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