Catfish with Coconut Curry Sauce
Cut catfish into pieces. Season with soy sauce, lime juice, salt and pepper. Peel ginger and grate. Peel garlic and chop finely. Core chile and cut into rings. Cut scallions into rings. Peel peaches, halve and remove pits.
Boil coconut milk, ginger, garlic, coconut, curry, 2 chile rings and 4 peach halves, then purée. Season slightly with salt if needed. Let cool down. Cook catfish fillets in a pan with steamer for 5-8 minutes. Arrange fillets with peach and coconut sauce and serve garnished with raw peach wedges, scallions and chile rings.