Catfish in Turmeric-Coconut Sauce

Ingredients

• 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 gingerroot, thinly sliced
• 2 teaspoons sea salt
• 1 teaspoon sugar
• 1 1/2-2 tablespoons fish sauce (nahm bplah)

Directions

1. 1

   Smash turmeric with the flat blade of heavy knife.

2. 2

   Cut the trimmed lemongrass stalks into two segments, and smash to bruise.

3. 3

   Bruise shallots

4. 4

   Add coconut milk, lemongrass, shallots and galanga to the pot, along with the salt and sugar.

5. 5

   Heat over medium heat and slowly bring to a boil, stirring occasionally.

6. 6

   Cook for 5 minutes to flavor the broth.

7. 7

   Add fish pieces, return to a boil and add fish sauce.

8. 8

   Simmer over low to medium heat uncovered for 10-15 minutes turning catfish occasionally.

9. 9

   Serve warm over jasmine rice.