Instructions: Mix catfish pieces, lime juice and red pepper flakes in a shallow dish. Heat sesame oil in a large saucepan over medium-high heat. add onion, celery, cabbage, ginger and garlic and saute for 1 minute. Sprinkle with curry powder and celery salt. Reduce heat to medium and saute for 5 minutes or until onion is tender. Add chicken stock; bring to a boil over high heat. Stir in catfish mixture. Bring to another boil, reduce heat to medium and season with soy sauce. Simmer for 3 minutes or until catfish flakes easily when tested with a fork. Place mounds of rice in the center of large soup bowls. Ladle the soup over the rice. Sprinkle with chopped cilantro or celery leaves and serve.

Serves 6 to 8

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