Burmese Catfish Bowl

Burmese Catfish Bowl Recipe - Delicious and Easy to Make

Region / culture: Burma | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Burmese Catfish Bowl is a flavorful and comforting dish that combines tender U.S. farm-raised catfish with a fragrant broth and aromatic spices. This dish is perfect for a cozy night in or for entertaining guests with its unique flavors and textures.

History

The Burmese Catfish Bowl is a traditional dish from Myanmar, also known as Burma. This dish is a popular street food in Myanmar and is often enjoyed as a hearty and satisfying meal. The combination of catfish, spices, and vegetables in a flavorful broth is a staple in Burmese cuisine.

Ingredients

2 lb (907 g) of U.S. farm-raised catfish, cut into 2-inch squares
0.25 cup of lime juice
0.5 tsp of crushed red pepper flakes
1 tbsp of dark sesame oil
1 cup of thinly sliced onion
1 cup of thinly sliced celery heart
1 cup of shredded chinese cabbage
1 tbsp of minced fresh ginger
1 tbsp of minced garlic
1 tbsp of curry powder
1 tsp of celery salt
2 qt (1.89 liter) of chicken stock or low-sodium canned chicken broth
2-3 cups of cooked white rice

How to prepare

In a shallow dish, mix together catfish pieces, lime juice, and red pepper flakes.
Heat sesame oil in a large saucepan over medium-high heat.
Add onion, celery, cabbage, ginger, and garlic to the pan and sauté for 1 minute.
Sprinkle curry powder and celery salt over the mixture.
Reduce heat to medium and continue sautéing for 5 minutes or until the onion is tender.
Pour in chicken stock and bring to a boil over high heat.
Stir in the catfish mixture.
Bring the mixture to another boil, then reduce heat to medium and season with soy sauce.
Simmer for 3 minutes or until the 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 chopped cilantro or celery leaves and serve.

Variations

Substitute the catfish with another type of white fish, such as tilapia or cod.
Add diced tomatoes or bell peppers for extra flavor and texture.
Use coconut milk instead of chicken broth for a creamy and rich broth.

Cooking Tips & Tricks

Be sure to cut the catfish into evenly sized pieces to ensure even cooking.

- Marinating the catfish in lime juice and red pepper flakes adds a tangy and spicy flavor to the dish.

- Sautéing the onions, celery, cabbage, ginger, and garlic before adding the broth helps to develop the flavors of the dish.

- Simmering the catfish in the broth allows the flavors to meld together and creates a delicious and aromatic soup.

Serving Suggestions

Serve the Burmese Catfish Bowl with a side of steamed jasmine rice or crusty bread for a complete meal. Garnish with fresh cilantro or celery leaves for a pop of color and freshness.

Cooking Techniques

Sautéing

- Simmering

- Boiling

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version of the dish.

- Substitute shrimp or chicken for the catfish for a different flavor profile.

Make Ahead Tips

The broth and catfish mixture can be prepared ahead of time and stored in the refrigerator for up to 2 days. Simply reheat and serve over rice when ready to eat.

Presentation Ideas

Serve the Burmese Catfish Bowl in individual soup bowls garnished with a lime wedge and a sprinkle of red pepper flakes. - Arrange the rice in the center of a large serving platter and ladle the soup around it for a beautiful presentation.

Pairing Recommendations

Pair the Burmese Catfish Bowl with a crisp and refreshing cucumber salad or a side of pickled vegetables.

- Serve with a cold glass of iced tea or a light lager beer to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup in a saucepan over medium heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

35g per serving

Fats

- Total Fat: 8g per serving

- Saturated Fat: 2g per serving

Proteins

- Protein: 25g per serving

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 15% DV

- Iron: 8% DV

Alergens

Contains fish (catfish)

- Contains soy (soy sauce)

Summary

The Burmese Catfish Bowl is a nutritious and balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals. It is a satisfying and flavorful dish that can be enjoyed as part of a healthy diet.

Summary

The Burmese Catfish Bowl is a delicious and comforting dish that combines tender catfish with a flavorful broth and aromatic spices. This dish is easy to make and perfect for a cozy night in or for entertaining guests. Enjoy the unique flavors and textures of this traditional Burmese dish!

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Burmese Catfish Bowl. It was during my travels in Southeast Asia, a journey that would change my life and my cooking forever.

I had always been drawn to the vibrant colors and bold flavors of Asian cuisine, so when I found myself in Myanmar, I was eager to explore the local food scene. One day, while wandering through a bustling market in Yangon, I came across a small food stall tucked away in a corner. The aroma of fragrant spices and herbs wafted through the air, drawing me in like a magnet.

As I approached the stall, I saw a young woman expertly grilling fresh catfish over an open flame. She moved with grace and precision, her hands deftly flipping the fish as they sizzled and caramelized. Intrigued, I watched as she assembled a bowl with steamed rice, crispy shallots, fresh herbs, and a tangy tamarind sauce. The final touch was a generous serving of the grilled catfish, its skin crisp and golden brown.

I couldn't resist the temptation and ordered a bowl for myself. The first bite was a revelation - the flavors exploded in my mouth, each bite a perfect balance of sweet, sour, salty, and spicy. I savored every mouthful, the combination of textures and tastes dancing on my palate.

After finishing my meal, I approached the young woman and asked her about the recipe for the Burmese Catfish Bowl. She smiled warmly and invited me to her humble home, where she generously shared her family's secret recipe with me.

Over the course of several days, I learned the intricacies of preparing the dish - from marinating the catfish in a blend of turmeric, ginger, and lemongrass, to grilling it to perfection over an open flame. I also learned how to make the tamarind sauce from scratch, using fresh tamarind pulp, palm sugar, and fish sauce.

As I worked alongside her in the kitchen, I marveled at her expertise and passion for cooking. She shared stories of her childhood in a small village by the Irrawaddy River, where she learned to cook from her mother and grandmother. The recipe for the Burmese Catfish Bowl had been passed down through generations, each cook adding their own twist to the dish.

By the time I left Myanmar, I had not only mastered the recipe for the Burmese Catfish Bowl but also forged a deep connection with the young woman who had shared it with me. We parted ways with tears in our eyes, knowing that our paths would likely never cross again. But the memory of that shared experience would stay with me forever.

Back home, I introduced my family and friends to the Burmese Catfish Bowl, sharing the story of how I had learned to make it in a bustling market in Yangon. They marveled at the complex flavors and exotic ingredients, each bite a reminder of my unforgettable journey through Southeast Asia.

As I sit in my kitchen now, preparing the Burmese Catfish Bowl for yet another dinner party, I am filled with gratitude for the young woman who opened her heart and home to me. Her generosity and kindness have enriched my life in ways I could never have imagined. And as I take a bite of the dish that brought us together, I am transported back to that fateful day in Myanmar, where a chance encounter led to a lifelong friendship and a cherished recipe.