Ingredients

• 1/4 cup all-purpose flour
• 1 1/2 teaspoons Essence, recipe follows
• 1 1/2 pounds catfish fillets
• 1/2 cup plus 2 tablespoons vegetable oil
• 1 cup chopped yellow bell pepper
• 2 teaspoons minced garlic
• 2 to 3 tablespoons Red Curry Paste, recipe follows, or to taste
• 2 tablespoons soy sauce
• 2 cups shrimp or chicken stock
• 1 cup canned, drained bamboo shoot strips
• Salt
• 1/2 cup julienned fresh Thai basil, if unavailable use Italian basil
• Steamed Jasmine Rice, recipe follows

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Red Curry Paste: Krung Kaeng Phed

20 to 30 red chiles, such as Thai chiles, depending upon taste

3/4 cup chopped shallots

1/4 cup chopped, peeled fresh ginger

1 tablespoon whole coriander seeds

1/4 cup chopped garlic

2 large stalks lemongrass, tough outer leaves discarded, finely sliced

2 tablespoons chopped fresh cilantro leaves

1 tablespoon plus 1 teaspoon shrimp paste

1 tablespoon vegetable oil

2 teaspoons lime zest

Salt to taste, depending upon saltiness of shrimp paste

Stem the chiles, and depending upon taste, keep or discard all or a portion of the seeds (which will make the paste hotter). Place in a bowl and add enough warm water to cover. Soak for 30 minutes. Drain, reserving the water.

Heat a small skillet over medium heat. When hot, add the shallots, ginger, and coriander seed and cook, stirring constantly, until aromatic, 2 to 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat.

Combine all the ingredients in a blender or food processor. Process into a moist paste, stopping frequently and scraping down the sides, and adding 1 tablespoon of the chili soaking liquid or extra oil as necessary to make moist. Adjust seasoning, to taste.

Place in an airtight container and refrigerate until ready to use. (Paste can be stored in the refrigerator for up to 1 month or in the freezer for up to 3 months.)

Yield: about 1 1/4 cups

Steamed Jasmine Rice: Khao Suoy

2 cups jasmine rice, other long-grain white rice can be substituted

3 cups water

In a 2-quart saucepan, combine the rice and water and bring to a boil. Cover tightly, reduce the heat to low, and cook undisturbed until the water is absorbed, 20 minutes. Remove from the heat and let sit undisturbed for 10 minutes. Fluff with a fork before serving.

Yield: 4 to 6 servings