1. Smash turmeric with the flat blade of heavy knife. 2. Cut the trimmed lemongrass stalks into two segments, and smash to bruise. 3. Bruise shallots 4. Add coconut milk, lemongrass, shallots and galanga to the pot, along with the salt and sugar. 5. Heat over medium heat and slowly bring to a boil, stirring occasionally. 6. Cook for 5 minutes to flavor the broth. 7. Add fish pieces, return to a boil and add fish sauce. 8. Simmer over low to medium heat uncovered for 10-15 minutes turning catfish occasionally. 9. Serve warm over jasmine rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
