Catfish In Turmeric Coconut Sauce Recipes

Steps:

• Bring a large pot of water to a boil. Meanwhile, toss the catfish, 1 tablespoon fish sauce, 1 teaspoon ginger, the turmeric and 1 teaspoon vegetable oil in a large bowl; set aside to marinate 15 minutes. Combine 3 tablespoons water with the remaining 1 tablespoon plus 1 teaspoon fish sauce and 1 teaspoon ginger, the lime juice, sugar and chili-garlic sauce in a small bowl; set aside.
• When the water comes to a boil, turn off the heat, add the vermicelli and stir. Let sit until just tender, 2 to 3 minutes, then drain and rinse under cold water. Shake off as much water as possible and transfer to a large bowl. Add 1 teaspoon vegetable oil and half of the prepared sauce and toss; divide among 4 bowls.
• Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the fish and cook until browned, 2 to 3 minutes per side; remove to a plate. Add the bell pepper and scallions to the skillet and stir-fry until crisp-tender, 1 to 2 minutes. Stir in half of the herbs.
• Top the noodles with the fish, vegetables and remaining herbs. Drizzle some of the remaining sauce on top and serve with more chili-garlic sauce on the side.

Steps:

• Smash turmeric with the flat blade of heavy knife.
• Cut the trimmed lemongrass stalks into two segments, and smash to bruise.
• Bruise shallots
• Add coconut milk, lemongrass, shallots and galanga to the pot, along with the salt and sugar.
• Heat over medium heat and slowly bring to a boil, stirring occasionally.
• Cook for 5 minutes to flavor the broth.
• Add fish pieces, return to a boil and add fish sauce.
• Simmer over low to medium heat uncovered for 10-15 minutes turning catfish occasionally.
• Serve warm over jasmine rice.

Steps:

• Peel the chayotes, remove the seeds and cut into strips.
• Grind the fresh red chillies, onion, ginger, sliced lemon grass and fresh turmeric to a paste in food processor. Add water to the paste mixture, with a squeeze of lemon juice and salt to taste.
• Pour into a pan. Bring to a boil and cook for 1-2 minutes. Add chayote and cook for 2 minutes. Stir in coconut milk.
• Stir in prawns and cook gently for 2-3 minutes. Serve over rice.