Catfish With Beans in Coconut Cream

Catfish With Beans in Coconut Cream on Pinay In Texas Cooking Corner


  • 2 lbs. catfish fillet, cut into 1” strips
  • 5 cloves garlic, minced
  • 1 medium sized yellow onion, quartered
  • 1 thumb-sized ginger, julienned
  • 2 cubes Golden Curry Sauce Mix
  • 11/2 cups freshly cooked beans (I used black and small red beans)
  • 2 pcs. Jalapeño pepper, seeds removed and diced
  • 1 Tbsp fish sauce
  • 1 can coconut cream
  • 4 Tbsp pure olive oil
  • salt and pepper to taste


1. Sprinkle catfish with salt and pepper. Let sit for at least 15 minutes. In a skillet over medium heat, fry catfish strips in olive oil until light brown. Remove from skillet and set aside.

2. Sauté garlic and ginger in the same skillet until light brown. Add beans, onion and curry cubes. Sauté until curry cubes are melted. Mix well.

3. Pour in fish sauce and coconut milk. Mix well. Season with salt and pepper to suit your taste. Lower heat to medium low. Cover and simmer for 3 minutes.

4. Add  Jalapeño pepper. Simmer for another 3 minutes. Add cooked catfish. Gently cover with sauce. Cover and simmer for another minute.

5. Remove from heat. Serve with hot rice.