Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.tennesseeaquarium.org/
2 cups dashi, vegetable broth or fish stock
2 tablespoons lemongrass, thinly sliced
1 tablespoon fresh ginger, julienned
1 tablespoon, cilantro leaves
1 whole habanero pepper, seeds removed and thinly sliced
1/4 cup fish sauce
1/4 cup lime juice, freshly squeezed
1 pound US farmed catfish fillets, cut into 1-inch pieces
14 ounces coconut milk
- Bring the dashi, vegetable broth or fish stock to a simmer in a 4-quart saucepan over medium heat.
- Add the lemongrass, ginger, cilantro, habanero, fish sauce and lime juice and return to a simmer.
- Add the catfish and the coconut milk and cook for 4 to 5 minutes or until the fish is just cooked through. Remove from the heat and serve immediately.