Description
A catfish recipe.
Ingredients
- 2 pounds U.S. Farm-Raised Catfish, cur into 2-inch squares
- 1/4 cup lime juice
- 1/2 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. Add onion, celery, cabbage, ginger and garlic and sauté for 1 minute. Sprinkle with curry powder and celery salt. Reduce heat to medium and sauté for 5 minutes or until onion is tender.
3. Add chicken stock; bring to a boil over high heat. Stir in catfish mixture. Bring to another boil, reduce heat to medium and season with soy sauce. Simmer for 3 minutes or until catfish flakes easily when tested with a fork.
4. Place mounds of rice in the center of large soup bowls. Ladle the soup over rice. Sprinkle with the chopped cilantro or celery leaves and serve.