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Burmese Farm-Raised Catfish Bowl 2 lbs (1 kg) Farm-Raised Catfish, cut into 2-inch (5 cm) squares 2 tbsp (30 mL) lime juice ½ tsp (2 mL) crushed red pepper flakes 1 tbsp (15 mL) vegetable oil 1 cup (250 mL) thinly sliced onion 1 cup (250 mL) each thinly sliced celery heart and red pepper 1 cup (250 mL) shredded Chinese cabbage 1 tbsp (15 mL) minced fresh ginger 1 tbsp (15 mL) minced garlic 2 tsp (10 mL) curry paste or powder 1 tsp (5 mL) sesame oil 4 cups (1 L) chicken stock or low-sodium canned chicken broth 2-3 cups (250 – 375 mL) cooked white rice ¼ cup (50 mL) chopped cilantro or celery leaves for garnish Mix catfish pieces, lime juice and red pepper flakes in a shallow dish. Heat oil in a large saucepan over medium-high heat. Add onion, celery, cabbage, ginger and garlic and sauté for 1 minute. Add curry paste and sesame oil. Reduce heat to medium and sauté for 5 minutes or until onion is tender. Add chicken stock; bring to a boil over high heat. Stir in catfish mixture. Bring to another boil, reduce heat to medium. Simmer for until catfish flakes easily when tested with a fork, about 4 to 5 minutes.
Place mounds of rice in the center of large soup bowls. Ladle the soup over rice. Sprinkle with the chopped cilantro and serve. Makes 4 to 6 servings.
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