Ingredients:

about 1 pound of catfish, cut through the body into “steaks” about half to one inch thick.
½ cup Thai eggplant (small round green eggplants)
6 to 10 cloves garlic, crushed, chopped or mashed
2 stalks lemon grass (about 2 to 3 inches long), bruised
¼ cup very thinly sliced lesser ginger
½ cup sweet basil, chopped
¼ cup fish sauce
1 tablespoon palm sugar

You can, if you wish, add a few sliced chilies.

Methods:

Combine the sauce ingredients.

In a wok (see caveat above) get enough oil to shallow fry the fish smoking hot. Add the fish and stir until thoroughly coated with oil, then add the prepared sauce (caution, it can splash – you may want to wear eye protection, or make judicious use of a splatter guard). Stir fry for about 2 to 3 minutes, ensuring the fish doesn’t stick to the pan and the pieces are all thoroughly sauced.

Remove to a serving dish and serve with steamed jasmine rice. The usual Thai table condiments apply (i.e. red chilies in vinegar, green chilies in fish sauce, powdered red chili and sugar)