Catfish In Turmeric-Coconut Sauce - cooking recipe

Ingredients

1 1/2 lbs catfish fillets, cut into large pieces
2 (14 ounce) cans coconut milk, about 3 1/2 cups
5 pieces fresh turmeric, each about 1 1/2 inches long, peeled
2 stalks lemongrass, lowest third with outer leaves removed
5 small shallots, peeled and halved
1 inch piece of fresh galangal or 1 inch gingerroot, thinly sliced
2 teaspoons sea salt
1 teaspoon sugar
1 1/2 - 2 tablespoons fish sauce (nahm bplah)

Preparation

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