Catfish Soup
Catfish are a valuable source of food, with majority of larger species farmed or caught from the wild. Fillets are a popular form it is available in–versatile and firm enough to be cooked in moist or dry heat: pan frying, deep frying, baking or grilling, boiling and poaching. The cuisines of Indonesia, Malaysia, India, Vietnam and the Philippines combine it with different blends of soy sauce, chili, herbs and spices as you can see in many different cooking recipes. Many Asian fish recipes and in the United States, Creole and Cajun dishes make use of the fish in stews and soups. That said, below is a very delicious Asian catfish soup tutorial made by Annie Vang. Catfish Soup Recipe Ingredients 2 lbs catfish 3 tsp salt 2 cup tomatoes 1/2 cup shallots 1 tbsp fish sauce 2 lemon kaffir leaves 4 Thai chili, optional 1 cup mint 1 cup culantro 1 cup ladysthumb 1 tsp xyab txob (asian peppercorn roasted and grinded) 3-4 cups water Preparation 1. Heat a pot on high and add water. 2. Bring water to a boil and add the catfish, lemongrass, salt, fish sauce, tomatoes, kaffir leaves, shallots and thai chili. 3. Cook for 10-15 min. 4. Then add the veggies. 5. Cook for 5 minutes and remove from heat. Serve. Recipe by Annie Vang – www.annievang.com