Serves 6
2 lbs (1 kg) U.S. Farm-Raised Catfish, cut into 2-inch (5 cm) squares

1/4 cup (50 mL) lime juice

1/2 tsp (2 mL) crushed red pepper flakes

1 tbsp (15 mL) dark sesame oil

1 cup (250 mL) thinly sliced onion

1 cup (250 mL) thinly sliced celery heart

1 cup (250 mL) shredded Chinese cabbage

1 tbsp (15 mL) minced fresh ginger

1 tbsp (15 mL) minced garlic

1 tbsp (15 mL) curry powder

1 tsp (5 mL) celery salt

2 quarts (1.89 L) chicken stock or low-sodium canned chicken broth

2-3 cups (250 - 375 mL) cooked white rice

1/4 cup (50 mL) chopped cilantro or celery leaves for garnish

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 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.

Add chicken stock; bring to a boil over high heat. Stir in catfish mixture. Add cabbage and onion mixture. Bring to another boil, reduce heat to medium and season with soy sauce. Simmer until catfish flakes easily when tested with a fork, about 4 to 5 minutes.

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.