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Ingredientes
- 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
Direcciones
- Mix catfish pcs, lime juice and red pepper flakes in a shallow dish. Heat sesame oil in a large saucepan over medium-high heat. add in onion, celery, cabbage, ginger and garlic and saute/fry for 1 minute. Sprinkle with curry pwdr and celery salt. Reduce heat to medium and saute/fry for 5 min or possibly till onion is tender. Add in chicken stock; bring to a boil over high heat. Stir in catfish mix. Bring to another boil, reduce heat to medium and season with soy sauce. Simmer for 3 min or possibly till catfish flakes easily when tested with a fork. Place mounds of rice in the center of large soup bowls. Ladle the soup over the rice. Sprinkle with minced cilantro or possibly celery leaves and serve.
- Serves 6 to 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 578g | |
| Recipe makes 6 servings | |
| Calories 337 | |
| Calories from Fat 130 | 39% |
| Total Fat 14.45g | 18% |
| Saturated Fat 3.18g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 611mg | 25% |
| Potassium 886mg | 25% |
| Total Carbs 20.95g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.68g | 1% |
| Protein 28.89g | 46% |
