Catfish In Turmeric-coconut Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.