Burmese Catfish Bowl Recipe

• 2 lb catfish fillets cut into 2" squares
• 1 c. celery thinly sliced
• 2 quart chicken stock
• 1/4 c. lime juice
• 1 c. Chinese cabbage shredded
• 2 c. cooked white rice (2 to 3)
• 1/2 tsp red pepper flakes
• 1 Tbsp. fresh ginger chopped
• 1 Tbsp. dark sesame oil
• 1 Tbsp. chopped garlic
• 1 c. thinly sliced onion
• 1 Tbsp. curry pwdr
• 1 tsp celery salt minced fresh cilantro or possibly celery leaves

1. Mix catfish pcs, lime juice and red pepper flakes in a shallow dish.
2. Heat sesame oil in a large saucepan over medium-high heat.
3. add in onion, celery, cabbage, ginger and garlic and saute/fry for 1 minute.
4. Sprinkle with curry pwdr and celery salt.
5. Reduce heat to medium and saute/fry for 5 min or possibly till onion is tender.
6. Add in chicken stock; bring to a boil over high heat.
7. Stir in catfish mix.
8. Bring to another boil, reduce heat to medium and season with soy sauce.
9. Simmer for 3 min or possibly till catfish flakes easily when tested with a fork.
10. Place mounds of rice in the center of large soup bowls.
11. Ladle the soup over the rice.
12. Sprinkle with minced cilantro or possibly celery leaves and serve.
13. Serves 6 to 8

catfish fillets, celery, chicken, lime juice, chinese cabbage, white rice, red pepper, fresh ginger, dark sesame oil, garlic, onion, curry pwdr, salt

Taken from cookeatshare.com/recipes/burmese-catfish-bowl-95197 (may not work)