INGREDIENTS:
- 1 tablespoon cooking oil
- 1 small red onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienne
- 2 tomatoes, chopped
- 1 cup misô (soy paste)
- 4 cups water
- 1 (1.4 ounces) package tamarind base
- 1 daikon radish, peeled and cut into 1-inch thick wedges
- 1 (about 2 pounds) whole catfish, cleaned, gutted and cut into parts
- 1 bunch mustard leaves (or swiss chard/kale), trimmed and cut into 4-inch length
- 1 Serrano pepper just for good measure
INSTRUCTIONS:
- In a large pot over medium heat, heat oil. Add-in the onions, garlic and ginger; stirring regularly. Add-in tomatoes and cook until softened. Add-in misô paste, stirring regularly, for about 3 to 5 minutes.
- Add-in water and bring to a boil. Add-in tamarind base and stir until dissolved. Season with fish sauce to taste.
- Add-in daikon radish and cook for about 2 minutes. Add-in catfish. Lower heat, cover and cook for another 10 minutes. Add-in mustard leaves/or swiss chard, Serrano pepper and cook for an additional 2 minutes.
