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1
In a large bowl, cover the rice with 2 inches of cold water and let soak for at least 8 hours or overnight.
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2
Meanwhile, make the jaew Heat a large wok or nonstick skillet over high heat.
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3
Add the guajillo chiles, reduce the heat to low and cook, stirring, for 2 minutes.
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4
Add the chiles de arbol and cook, stirring, until the chiles are very dark, about 3 minutes longer.
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5
Transfer the chiles to a spice grinder and let cool, then grind coarsely.
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6
Transfer to a medium bowl.
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7
In a small bowl, stir the palm sugar with the boiling water until the sugar dissolves.
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8
Stir 3 tablespoons of the syrup into the ground chiles; discard any remaining syrup.
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9
In a mortar or food processor, pound or pulse the lemongrass to a coarse puree.
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10
Add half of the lemongrass to the chile mixture along with the lime juice, fish sauce, soy sauce and Thai seasoning sauce.
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11
Let stand at room temperature for at least 1 hour or refrigerate for up to 2 days.
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12
Bring to room temperature before serving.
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13
Make the toasted rice powder Preheat the oven to 325.
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14
Drain 2 tablespoons of the rice and spread out on a small foil-lined baking pan.
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15
Bake, stirring occasionally, until light golden brown, 10 to 12 minutes.
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16
Let cool, then process in a spice grinder until finely ground.
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17
Make the fish Add the garlic and salt to the remaining lemongrass in the mortar or food processor and pound or pulse to a chunky paste.
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18
Set the catfish on a baking sheet and score down to the bone at 1-inch intervals.
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19
Rub the lemongrass paste all over the fish, inside and out.
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20
Light a hardwood charcoal fire and rake the coals to one side.
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21
Grill the fish over indirect heat (opposite the coals), covered, until cooked through, 45 minutes to 1 hour; you may need to add hot coals periodically to maintain the heat.
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22
Alternatively, roast the fish in a 350 oven for about 35 minutes, until it is cooked all the way through and flakes easily.
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23
Meanwhile, make the sticky rice In a wok, bring 3 inches of water to a boil.
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24
Line a bamboo steamer with a double thickness of cheesecloth.
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25
Drain the remaining rice in a colander and set the colander in a large bowl.
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26
Fill the bowl with cold water and gently stir the rice; the water will become cloudy.
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27
Lift the colander from the bowl and pour out the water.
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28
Repeat this process until the water runs clear.
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29
Spread the rice in the steamer in an even layer and fold the overhanging cheesecloth over it.
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30
Cover the steamer and set it in the wok.
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31
Steam the rice until tender, about 15 minutes; halfway through steaming, using 2 tongs, carefully flip the rice over in the cheesecloth.
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32
It should be tender but chewy when done.
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33
Transfer the rice to a bowl, cover and let stand for 15 minutes.
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34
To Serve Transfer the catfish to a platter.
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35
Stir the toasted rice powder and cilantro into the jaew sauce and serve with the fish and sticky rice.
