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.