1 pound Garnet or Jewel sweet potatoes, peeled and cut into 1/2-inch cubes
1 pound boned, skinned catfish fillets, cut into 2-inch pieces
3 cups slivered napa cabbage (8 oz.)
3 cups lightly packed spinach leaves, rinsed
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
How to Make It
Pour oil into a 12-inch frying pan (with 2-in.-tall sides) or a 5- to 6-quart pan over medium-high heat. When hot, add shallots, ginger, and garlic and stir often until shallots are limp, about 5 minutes. Stir in coconut milk, curry paste, brown sugar, and soy sauce. Bring to a simmer.
Stir in sweet potatoes; reduce heat to maintain a simmer, cover, and cook for 5 minutes. Gently stir in catfish, cover, and cook until sweet potatoes are tender and fish is opaque but still moist-looking in the center (cut to test), 8 to 10 minutes longer.
Gently stir in cabbage and cook, uncovered, until limp, about 5 minutes. Stir in spinach, cilantro, and lime juice and serve immediately.
To be fair, I kind of cooked the catfish until it almost disintegrated for fear that it was underdone. Didn't love the texture of this dish mainly due to that I'm sure. The flavor was good but I think I would have liked it much better with either tofu or a chicken substitute instead of the fish.
I followed the recipe and didn't make any alterations. My family liked this catfish and would like it again, but felt there was something missing......maybe lemongrass, more lime juice, vinegar, or salt? The sweet potatoes called for in this recipe are a must and I always serve something sweet when I make catfish. Also, instead of the cucumber salad that I would normally serve with this dish, I made a wonderful salad with Italian dressing to compliment the heat in this dish.
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