Ingredients:

* A 1 1/2- to 2-lb. size whole catfish – head, tail and skin still attached
* 2 14-oz cans coconut milk,or about 3 1/2 cups
* 5 pieces of fresh turmeric,each about 1 1/2 inches long
* 2 stalks lemon grass
* 5 small red shallots,or 2-3 brown shallots
* 1-inch piece of fresh galanga
* 2 tsp. sea salt
* 1 tsp. sugar
* 2 1/2 - 3 Tbs. fish sauce (nahm bplah)

Methods:

Clean the catfish and rinse well. Using a sharp knife, cut off the head, but do not discard. Cut the rest of the fish through the bone into steaks about 1 inch thick. Leave the tail with about 1 1/2 inches of flesh attached. Set aside

Pour the coconut milk into a large saucepan. Peel the turmeric and smash well with the flat blade of a cleaver or heavy knife to bruise and add to the pot. Trim off the woody bottom tip and top third of the lemon grass stalks. Pull out and discard the loose outer leaves. Cut the trimmed stalks into two segments, and likewise, smash to bruise. Peel the shallots, leaving the red shallots whole; if using the larger brown shallots, cut each in half. Bruise also. Slice the galanga into very thin pieces. Add lemon grass, shallots and galanga to the pot, along with the salt and sugar.

Heat over medium heat and slowly bring to a boil, stirring occasionally. Add the fish head and cook for 5 minutes to flavor the broth. Then follow with the remaining fish pieces. Return to a boil and add fish sauce. Cook over low to medium heat uncovered, enough so that the sauce simmers slowly. Turn the catfish pieces gently from time to time for even cooking until the pieces are cooked through – about 10 to 15 minutes.Serve warm with rice