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Cambodian Curry Catfish, Jasmine Rice, Chinese Long Beans


In honor of Cambodian New Year, we are featuring favorite dishes by Chef Pieter's amazing wife, Susan Sypesteyn. This is how the Sypesteyn crew eats at home, celebrate the new year with them!


Join Chef and Susan on Instagram Live at 3pm | 4.17.2020 to follow this recipe step by step.




Special Notes: We Recommend that you prepare this Catfish Curry Dish first, along with the steamed Jasmine Rice and Chinese Long Beans. The Jasmine Rice recipe makes enough rice for BOTH meals. When steamed rice is finished cooking, reserve half of it in refrigerator until ready to prepare the Fried Rice. Fried Rice comes out best when using cold, left-over rice.


Curry Catfish

4 Servings


What You Will Need:


  • 1 Masman Curry Paste (Susan's go to pack)

  • 2 Tbs Oil

  • 1 (14-oz) can coconut milk

  • 2  cups of chicken stock

  • 14-16 oz Catfish, cut into 2 inch pieces, bite size

  • 1 Russet Potato, peeled, cut into 1-1 ½  inch pieces

  • 2 Carrots, peeled, cut sliced into ½ inch pieces

  • 1 Yellow Onion, peeled, cut in half, then sliced


Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly*


Procedure:


1. Heat skillet and oil. Empty Masman curry pack into oil. Saute curry for 1-2 minutes to toast.


2. Add coconut milk. Stir curry and milk together until well incorporated.



3. Add chicken stock and bring to a boil.


4. Add potatoes, carrots, and onion. Let simmer until almost tender.



5. Add catfish. Simmer until cooked through. (Do not overcook catfish).


6. Add fish sauce to taste.


7. Adjust for any seasoning like salt.


8. Garnish with cilantro.


9. Serve over jasmine rice.



Enjoy weekend Brunch-T0-Go from our sister restaurant, Nola Brunch and Beignets!




Susan’s Long Beans

4 Servings


What You Will Need:


  • 10-12 oz Long Beans, cut into 2 inch pieces

  • 2 Tbs Oil

  • 2 Cloves of Garlic, Chopped

  • ½ Tbl Sugar

  • 1 Tsp Mushroom Seasoning

  • 2 Tbl Soy Sauce

  • 2 Tbl Fish Sauce

  • Salt and Pepper to taste.


Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly*


Procedure:


1. Heat Oil and Garlic in skillet on medium-high heat. Saute garlic until tender.


2. Add Long Beans. Saute for a few minutes.


3. Add sugar, soy sauce, fish sauce, and mushroom seasoning.



4. Let caramelize for 2 minutes.


5. Add 3 Tbl water.



6. Cover until tender.


7. Season with salt and pepper to taste.




Jasmine Rice

4 Servings


What You Will Need:


  • 2 cups Jasmine Rice

  • 2 cups of water

  • Additional water to rinse


Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly.*


Procedure:

1. Place rice in medium sauce. Cover in additional water and mix the rice around with fork.


2. Strain water and continue this process till water is clear.


**Chef Tip: This process helps remove the starch from the rice and will help with a fluffier result.


3. Add 2 cups of water to the strained rice and cover.


4. Cook on low heat for 20 minutes.


5. Remove from heat and leave covered for 10 Minutes.


6. When ready to serve remove cover and “fluff’ the rice with a fork to separate.




Chef Tip: Do not over mix with your fork, you just want to separate the grains not mix them up.



Voilà! Tag #cookhouseathome @cookhouseathome on Instagram to show off your skills!



Check out pantry and grocery essentials from our sister restaurant, Bud's Southern Rotisserie! Enjoy marinated chicken, Mac N Cheese, and more through pearlfarmersmarketcurbside.com.




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