This is a dish we eat during the flood season. The fish come down from the mountains to lay their eggs during this time of year and so are readily available. The method of cooking helps preserve the fish so they keep longer during the wet weather. In addition, the turmeric has healing properties for the skin and is of benefit to pregnant and postnatal women.
- 400gr catfish
- ½ tsp sea salt
- 2 tsp sugar
- ¼ tsp coarse black pepper
- 4 tsp fish sauce
- 2 tblsp fresh turmeric, pounded
- ½ cup shallot confit (see page xxx)
- ½ cup fish stock
- ½ tsp dried chilli flakes
Place fish in pan, add fish stock and remaining ingredients.
Bring to boil then turn down heat to a gentle simmer for 20 minutes or until the sauce should be thick and gelatinous. Add more stock if necessary.
Season to taste.
Serve with steamed rice.
Serves 4 as a starter.