Prep 10 mins
Cook 20 mins
This is a modification of a really wonderful recipe, Catfish Rounds Simmered in Turmeric-Flavored Coconut Sauce (Dtom Kem Gkati Bplah Doog) which is located here: http://www.thaifoodandtravel.com/recipes/turmcatcoc.html . I modified it to use ingredients which were more readily available to me. Fresh turmeric is available at indian groceries stores and Whole Foods (where I found it). Frozen stuff works well too and you can freeze the fresh stuff if you find it. The original recipe mentions the possibility of using 3 tsp. of powdered turmeric and add an extra 1/2 tsp. of sugar. I have not tried this and they mention that it won't be as good. I also cut down on the amount of fish sauce.
- 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)
- 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.