This Month’s Film: The Year of Living Dangerously
Cuisine: Indonesian

Catfish is my new favorite fish. It’s flavorful without being fishy, tender yet firm enough to hold up under most any kind of cooking method, and at least for the moment, economically priced, that is until it gets discovered by the all the food trendies.

I prepared my catfish very simply for this Indonesian menu. I cut the filets into generous chunks, slathered them with a bit of olive oil, skewered them on bamboo sticks and grilled them on my electric grill. As a dipping sauce, I mixed up a jar of sweet chili sauce, which in my kitchen, is nothing more than a little frozen limeade concentrate and a dash of sambal ulek. I suppose a little patis could be added for interest, but I like the clean simplicity of my version. And of course if you object to using concentrate, you can squeeze fresh lime juice and make simple syrup.

The recipe will be posted at the end of the month, along with my Year of Living Dangerously film review.

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