Ingredients (6 servings)
- 1 1/3 lbscatfish, filleted
- 14.29 ozrice vermicelli, dried
- 4 stalkslemongrass, bruised
- 7.14 ozbanana stem, slicedor substitute bamboo shoots
- 3 mediumonions, sliced
- 6 clovesgarlic, minced
- 3 tbspginger, minced
- 3.57 ozchickpea flour
- 3 tbspfish sauce
- 2 tspturmeric
- 1 tbsppaprika
- 2.71 fl ozvegetable oil
- 6 largehard-boiled eggs, halved
- 2.14 ozcilantro, chopped
- 3 limeslime, cut into wedges
- 2.14 ozfried onions
- 2 tspchili flakes
Instructions
- 1
Simmer catfish with lemongrass in water for 30 minutes.
30min - 2
Remove fish, flake meat, and strain broth. Reserve both.
10min - 3
Fry onions, garlic, and ginger until fragrant, about 6 minutes.
6min - 4
Add turmeric and paprika, cook 2 minutes.
2min - 5
Mix chickpea flour with water to make smooth paste.
5min - 6
Add chickpea paste to aromatics, cook until thickened.
5min - 7
Add fish broth, flaked fish, and banana stem. Simmer 20 minutes.
20min - 8
Serve over cooked vermicelli with eggs, cilantro, lime, and garnishes.
8min
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