Formulation:
- 1 ½ lb. boneless, skinless catfish filets, prick into 2″ pieces
- 8 oz. medium small, peeled and deveined
- ¼ cup contemporary lime juice
- 8 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp. olive oil
- 1 ½ runt yellow onions (1 minced, ½ thinly sliced)
- 1 Italian frying pepper, stemmed, seeded (half of minced, half of thinly sliced)
- 2 plum tomatoes, cored (1 minced, 1 thinly sliced)
- 1 cup fish or vegetable stock
- 1 cup coconut milk
- 2 tbsp. palm oil (on hand at My Natural Market)
- ¼ cup minced cilantro
- ½ cup minced Thai basil leaves
- Cooked white rice, to aid