Catfish in Turmeric-Coconut Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a modification of a really wonderful recipe. I modified it to use ingredients which were more readily available to me. Fresh turmeric is available at indian groceries stores and Whole Foods (where I found it). Frozen stuff works well too and you can freeze the fresh stuff if you find it. The original recipe mentions the possibility of using 3 tsp. of powdered turmeric and add an extra 1/2 tsp. of sugar. I have not tried this and they mention that it won't be as good. I also cut down on the amount of fish sauce. Ingredients:
1 1/2 lbs catfish fillets, cut into large pieces |
2 (14 ounce) cans coconut milk, about 3 1/2 cups |
5 pieces fresh turmeric, each about 1 1/2 inches long, peeled |
2 stalks lemongrass, lowest third with outer leaves removed |
5 small shallots, peeled and halved |
1 inch piece of fresh galangal or 1 inch gingerroot, thinly sliced |
2 teaspoons sea salt |
1 teaspoon sugar |
1 1/2-2 tablespoons fish sauce (nahm bplah) |
Directions:
1. Smash turmeric with the flat blade of heavy knife.
2. Cut the trimmed lemongrass stalks into two segments, and smash to bruise.
3. Bruise shallots
4. Add coconut milk, lemongrass, shallots and galanga to the pot, along with the salt and sugar.
5. Heat over medium heat and slowly bring to a boil, stirring occasionally.
6. Cook for 5 minutes to flavor the broth.
7. Add fish pieces, return to a boil and add fish sauce.
8. Simmer over low to medium heat uncovered for 10-15 minutes turning catfish occasionally.
9. Serve warm over jasmine rice.
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