3 tablespoon(s) fresh lime juice
3 tablespoon(s) Asian fish sauce
2 stalk(s) fresh lemongrass, bottom third only, sliced
2 tablespoon(s) light brown sugar
1 tablespoon(s) peeled, chopped fresh ginger
1 tablespoon(s) olive oil
1 large jalapeño chile, sliced
1 shallot, sliced
2 clove(s) garlic, coarsely chopped
4 (6-ounce, 3/4-inch-thick) basa, swai, or domestic catfish fillets, halved lengthwise
6 cup(s) finely shredded savoy or napa cabbage
1 small seedless cucumber, cut into julienne strips
1 small orange bell pepper, cut into julienne strips
2 tablespoon(s) seasoned rice vinegar
1/2 teaspoon(s) coarse sea salt
1/4 cup(s) fresh mint leaves
8 (12-inch) flat bamboo skewers, 1/2-inch wide
1.Ginger-lime marinade: Process all marinade ingredients in a food processor until pureed. Reserve 1/3 cup for savoy cabbage slaw; pour remaining marinade into a large food-storage bag and add catfish fillets. Close bag and turn to coat. Refrigerate 1 to 2 hours, turning bag once or twice.
2.Slaw: Place the reserved 1/3 cup marinade in a large bowl. Add cabbage, cucumber, bell pepper, vinegar, and salt; toss. Refrigerate 1 hour, tossing occasionally to combine.
3.Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Remove fillets from marinade; wipe excess marinade from fillets with a paper towel. Brush skewers with olive oil, then carefully thread lengthwise through fillets. Brush the cooking grates clean and oil the grill rack. Lightly brush fillets with oil. Grill skewers over direct heat until you can turn them without sticking, 3 to 4 minutes. Grill 4 minutes more or until barely opaque in the thickest parts. Toss mint into slaw and serve with Thai catfish skewers.