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4 tbsp fish sauce
1-2 tsp finely shredded fresh ginger
1 tsp sea salt
1/2 tsp black pepper
3/4 lb catfish fillets
2 oz rice sticks, soaked in water for 20
minutes
2 tbsp peanut oil
1/2 tsp Madras curry powder
2 tsp finely minced, tender lemongrass
1 medium-sized onion, thinly sliced
1.5 tsp shrimp paste
1 tsp turmeric
5 cup simmering water
1 lime, cut into wedges
3 tbsp whole cilantro leaves |
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Method :
In a medium bowl, mix 2 tbsp of fish sauce
with the ginger, salt and pepper. Slice the catfish into bite-sized
pieces and stir into the fish sauce mixture, coating the catfish with
sauce. Set aside to marinate. In a large heavy-bottomed pan, heat the
oil over medium heat and stir-fry the curry powder, lemongrass, onion
and shrimp paste for 6-7 minutes, or until onion has softened, breaking
up the shrimp paste against the side of the pan.
Stir in the turmeric
until well mixed, then add the simmering water, the rice sticks, and the
remaining fish sauce. Bring to the boil, reduce heat, and simmer for 5
minutes. Stir in the catfish, again bring to the boil, reduce heat, and
simmer gently until the fish is opaque - about 3-4 minutes. Pour into
heated bowls, divide the cilantro leaves among the bowls, and serve with
lime wedges.
Serves 4-6
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