Catfish in Pan-Asian Style
⏳ Time
6 hours
🥕 Ingredients
3
🍽️ Servings
1
Description
Catfish in Pan-Asian Style
Ingredients
- Scorpion fish fillet - 5.3 oz
- Harusame noodles - 0.4 oz
- Vegetables - 2.5 oz
Step by Step guide
Step 1
All ingredients for the salad are subjected to heat treatment: lime, fresh cucumber, daikon, carrot, cilantro leaves, frisée lettuce, and arugula, fried white and black sesame seeds, and for an Asian aroma — a couple of drops of sesame oil.
Step 2
For the catfish marinade, you will need chili pepper, canned coconut milk, lemon grass (also known as lemongrass) — this plant is used as a spice in Asian and Caribbean cuisines, it is very aromatic and rich in essential oils; unagi sauce based on smoked eel (smoked eel, soy sauce, sugar, rice cooking wine mirin, rice vinegar).
Step 3
For decoration, you will need rice starch harusame noodles, black and white sesame seeds, cilantro leaves, a lime wedge, and chili pepper.
Step 4
Cut the skinless and boneless catfish fillet diagonally with a very sharp knife, as the fish has a very delicate and loose structure.
Step 5
For the marinade, cut the lemon grass diagonally, finely chop the chili pepper along with the seeds (the seeds will give the fish a slightly spicy aftertaste), add coconut milk — it should slightly cover the fish, cilantro leaves, squeeze the juice of a fresh lime (about 1 tablespoon), mix everything and marinate the fish for 4–6 hours.
Step 6
For the garnish, peel the daikon and cut it, slice the radish, carrot, and cucumber, mix all the ingredients and add sesame seeds, add a couple of drops of sesame oil for enhancement and aroma, lime juice, salt and pepper to taste, add sesame seeds and gently mix the salad to avoid bruising the leaves.
Step 7
Remove the catfish fillet from the marinade, dry it on a paper towel, lightly salt and pepper it, then coat it in tempura batter and fry in vegetable oil heated to 320°F until golden.
Step 8
For decoration, fry the noodles in the same oil until they become airy (for 5 seconds), then lightly salt — this noodle will add fluffiness to our salad.
Step 9
To serve, first place the airy noodle 'chips' on the plate, then carefully add the mixed salad in a mound to give it volume. Surrounding the garnish, place the cooked fish and drizzle with hot, but not boiling, unagi sauce.
Step 10
Garnish with chili pepper, a lime wedge (you can squeeze juice from it onto the finished dish), sprinkle with cilantro leaves and sesame seeds.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.