Outstanding South Asian main dish with catfish, chicken stock, vegetables and rice as primary ingredients.
* Mix catfish pieces, lime juice and red pepper flakes in a shallow dish.
* Heat sesame oil in a large saucepan over medium-high heat.
* Add onion, celery, cabbage, ginger and garlic and saute for 1 minute.
* Sprinkle with curry powder and celery salt.
* Reduce heat to medium and saute for 5 minutes or until onion is tender.
* Add chicken stock; bring to a boil over high heat.
* Stir in catfish mixture.
* Bring to another boil, reduce heat to medium and season with soy sauce.
* Simmer for 3 minutes or until catfish flakes easily when tested with a fork.
* Place mounds of rice in the center of large soup bowls.
* Ladle the soup over rice.
* Sprinkle with the chopped cilantro or basil leaves and serve.
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Serving Size: 1 Serving (3243g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1500 | ||
Calories from Fat: 308 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.3g | 46 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 135.4mg | 42 % | |
Sodium 1796mg | 62 % | |
Potassium 4711.8mg | 124 % | |
Total Carbohydrate 225g | 66 % | |
Dietary Fiber 34.7g | 139 % | |
Sugars, other 190.3g | ||
Protein 82.2g | 117 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1500
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