Catfish In Turmeric Coconut Sauce Food

CATFISH IN TURMERIC-COCONUT SAUCE

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.

TURMERIC, GINGER & COCONUT FISH CURRY

Steps:

• Heat the oil in a large saucepan over a medium heat, then fry the onion for 8 mins until translucent. Stir in the ginger and spices, and cook for another minute. Pour in the coconut milk and 100ml water, stir, then simmer for 10 mins.
• Add the cod, frozen peas and sugar snap peas, and simmer for 5 mins until the fish is flaky. Serve with the rice, sliced chilli, a good grinding of black pepper and some lime wedges on the side for squeezing over.

CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE

Steps:

• Coarsely chop garlic and in a blender purée with tahini, water, lemon juice, cumin, and salt until smooth.
• Using the flat side of a large knife coarsely crush coriander seeds. Pat catfish dry and season with salt and pepper. In a 10-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté fish 2 minutes. Turn fish over, sprinkling crushed coriander around it, and sauté 2 minutes more, or until just cooked through. Divide tahini sauce between 2 plates and top with fish, crushed coriander and oil from skillet, and parsley.

OVEN-FRIED CATFISH WITH RéMOULADE SAUCE

Steps:

• Make fish:
• Preheat oven to 500°F with rack in middle.
• Brush a baking pan with 2 tablespoons oil.
• Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
• Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
• Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
• Make rémoulade while fish bakes:
• Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.

FRIED CATFISH WITH A CREAMY THAI SAUCE

Steps:

• Combine spices, salt, cornmeal, flour
• Coat catfish with mixture
• Let sit while making sauce
• In a saucepan heat 2 teaspoons oil add and saute onions, ginger, garlic and lemon grass until soft
• Add red curry paste and cook add brown sugar, fish sauce, coconut milk, basil and lime juice
• Stir mixture
• Place 1 cup of sauce mixture in a blender with cashews blending (carefully hot) well add back to pot
• Cook over medium heat until thick about 5 minutes
• Heat 2 tablespoons oil shaking off excess breading
• Add catfish and fry until golden brown, about 3-4 minutes on each side depending on size
• Remove and drain on paper towels
• Salt fish
• Serve with white rice
• Placing the fish over the rice and topping with coconut sauce

RICE BOWL WITH TURMERIC-GINGER FISH

Steps:

• Curry paste: Peel back the woody outer layers of the lemongrass. Trim the root ends, then cut off 2 inches of the tender interior to use. Thinly slice and put in mortar. Peel and mince the ginger and shallot. Set aside.
• Gently pound the lemongrass with the pestle for about 1 minute to break it down. Add shallot, ginger, and garlic, pounding about 30 seconds after each addition. By now, you should have a chunky paste. Add the turmeric and chili powders and continue pounding to create a thick, aromatic paste, 2 minutes. Set aside.
• Fish: Cut the skin from the swordfish and slice into large chunks, trimming away any visible blood lines. Heat olive oil in a large skillet over medium-high heat; add fish in an even layer and cook until lightly brown, 2-3 minutes. Flip and brown the other side, tilting the skillet around to distribute the hot oil.
• Immediately after flipping the fish, add curry paste to the skillet, distributing evenly. Let paste and fish cook undisturbed, 1-2 minutes. Add brown sugar, fish sauce, and coconut milk to the skillet. Tilt the skillet around again, then simmer over medium-high heat until the fish is cooked through and the sauce has reduced and thickened, 5-8 minutes. Stir occasionally so the fish doesn't stick.
• Assembly: Make a bed of hot rice in a serving bowl; spoon the fish and plenty of sauce onto the rice. Garnish with a squeeze of lemon or lime and a sprinkle of fresh cilantro leaves and mint before serving.