Ryan went fishing again for a couple of hours last weekend, and he caught 3 big catfish. Last night, he asked me to cook this...
I simply call it Catfish with Black and Red Beans in Coconut Cream. This is one of our favorite ways of enjoying his freshly caught catfish. Filipinos love anything cooked in coconut milk/cream, you know. We call it ginataan. We cook anything with gata (coconut milk/cream): from beef, pork, poultry and seafood to vegetables and fruits. I've featured some ginataan recipes here already like the Ginataang Tilapia, Ginataang Kalabasa at Sitaw and the Ginataang Halo-Halo, but this one is a bit different. This doesn't have a soupy consistency, mainly because I used coconut cream instead of coconut milk. I also added Japanese curry roux into it for more flavor and it also made the sauce thicker...and instead of vegetables, I used beans for added texture.
This very flavorful dish is always a hit on our dinner table. You should see for yourself!
Note:
Note:
This way of cooking works well with fish fillet. For whole fish, a soupy consistency like that of my Ginataang Tilapia is more appropriate.
