Burmese Catfish Bowl Recipe
Ingredients
- 2 lb catfish fillets cut into 2" squares
- 1 c. celery thinly, sliced
- 2 quart chicken stock
- 1/4 c. lime juice
- 1 c. Chinese cabbage, shredded
- 2 c. cooked white rice, (2 to 3)
- 1/2 tsp red pepper flakes
- 1 Tbsp ginger, chopped, fresh
- 1 Tbsp dark sesame oil
- 1 Tbsp garlic, chopped
- 1 c. thinly sliced onion
- 1 Tbsp curry pwdr
- 1 tsp celery salt minced fresh cilantro, or possibly celery leaves
Directions
Mix catfish pcs, lime juice and red pepper flakes in a shallow dish.Heat sesame oil in a large saucepan over medium-high heat.
add in onion, celery, cabbage, ginger and garlic and saute/fry for 1 minute.
Sprinkle with curry pwdr and celery salt.
Reduce heat to medium and saute/fry for 5 min or possibly till onion is tender.
Add in chicken stock; bring to a boil over high heat.
Stir in catfish mix.
Bring to another boil, reduce heat to medium and season with soy sauce.
Simmer for 3 min or possibly till catfish flakes easily when tested with a fork.
Place mounds of rice in the center of large soup bowls.
Ladle the soup over the rice.
Sprinkle with minced cilantro or possibly celery leaves and serve.
Serves 6 to 8