Burmese Catfish Bowl - Just Fish/Seafood Recipes


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Burmese Catfish Bowl

2 lbs catfish fillets -- cut into 2" squares
1 cup celery -- thinly sliced
2 quarts chicken stock
1/4 cup lime juice
1 cup Chinese cabbage -- shredded
2 cups cooked white rice -- (2 to 3)
1/2 teaspoon red pepper flakes
1 tablespoon fresh ginger -- minced
1 tablespoon dark sesame oil
1 tablespoon minced garlic
1 cup thinly sliced onion
1 tablespoon curry powder
1 teaspoon celery salt
For garnish:
chopped fresh cilantro or celery leaves


Mix catfish pieces, lime juice and red pepper flakes in a shallow dish. Heat sesame oil in a large saucepan over medium-high heat. Add onion, celery, cabbage, ginger and garlic and saute for 1 minute. Sprinkle with curry powder and celery salt. Reduce heat to medium and saute 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 and season with soy sauce. Simmer for 3 minutes or until catfish flakes easily when tested with a fork. Place mounds of rice in the center of large soup bowls. Ladle the soup over the rice. Sprinkle with chopped cilantro or celery leaves and serve. Serves 6 to 8