Burmese Catfish Bowl

Description
A Catfish recipe.

Ingredients

 * 2 pounds U.S. farm-raised catfish, cut into 2-inch squares
 * ¼ cup lime juice
 * ½ teaspoon crushed red pepper flakes
 * 1 tablespoon dark sesame oil
 * 1 cup thinly sliced onion
 * 1 cup thinly sliced celery heart
 * 1 cup shredded Chinese cabbage
 * 1 tablespoon minced fresh ginger
 * 1 tablespoon minced garlic
 * 1 tablespoon curry powder
 * 1 teaspoon celery salt
 * 2 quarts chicken stock or low-sodium canned chicken broth
 * 2-3 cups cooked white rice

Directions

 * 1) Mix catfish pieces, lime juice and red pepper flakes in a shallow dish.
 * 2) Heat sesame oil in a large saucepan over medium-high heat.
 * 3) Add onion, celery, cabbage, ginger and garlic and sauté for 1 minute.
 * 4) Sprinkle with curry powder and celery salt.
 * 5) Reduce heat to medium and sauté for 5 minutes or until onion is tender.
 * 6) Add chicken stock; bring to a boil over high heat.
 * 7) Stir in catfish mixture.
 * 8) Bring to another boil, reduce heat to medium and season with soy sauce.
 * 9) Simmer for 3 minutes or until catfish flakes easily when tested with a fork.
 * 10) Place mounds of rice in the center of large soup bowls.
 * 11) Ladle the soup over rice.
 * 12) Sprinkle with the chopped cilantro or celery leaves and serve.