Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Chinese Cabbage | 1 cup shredded (89g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 pounds U.S. Farm-Raised Catfish, cur into 2-inch squares
- 1/4 cup lime juice
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon dark sesame oil
- 1 cup thinly sliced onion
- 1 cup thinly sliced celery heart
- 1 cup shredded Chinese cabbage
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon curry powder
- 1 teaspoon celery salt
- 2 quarts chicken stock or low-sodium canned chicken broth
- 2-3 cups cooked white rice
- =
Directions
1. Mix catfish pieces, lime juice and red pepper flakes in a shallow dish.
2. Heat sesame oil in a large saucepan over medium-high heat. Add onion, celery, cabbage, ginger and garlic and sauté for 1 minute. Sprinkle with curry powder and celery salt. Reduce heat to medium and sauté for 5 minutes or until onion is tender.
3. 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.
4. Place mounds of rice in the center of large soup bowls. Ladle the soup over rice. Sprinkle with the chopped cilantro or celery leaves and serve.