Marinate 1 lb catfish, cod, or tilapia fillets (6 pieces per fillet) in 2 tsp microplaned ginger, 4 cloves garlic (minced), 1 Tbsp fish sauce, 1 tsp turmeric, and 1 tsp paprika for at least 15 minutes. Heat a large nonstick, deep pan with 1 Tbsp neutral oil, then gently brown the marinated catfish on each side (I did this in 3 steps) and then place the catfish slices on a paper towel-lined plate. Once all fish is cooked, set it aside. Using the same pan, add a little more oil, then sauté 1 onion (sliced) until translucent. Then fold in 1 sliced tomato and 1 ½ tsp paprika. Saute until tomato slices have melted into the sauce. Then add 1 tsp fish sauce, 4 chili peppers (tops removed), and 5/6 cup water. Bring to a boil, then cover and reduce to a simmer for 2 minutes. Gently return fish pieces to the sauce, then cover and simmer until fish is cooked through (about 8 mins). Uncover and simmer until sauce reduces (about 6 minutes). Serve with jasmine rice. If desired, garnish with crispy fried shallots (available at Indian groceries). This recipe is from Double-Fried Fish Curry in Susan Chan’s Flavors of Burma, with some modifications (catfish instead of butterfish or mackerel, added fish sauce to the marinade). (Dec. 2013)
Cooking Adventures 