Saturday, July 30, 2016
Spicy Pozu-Glazed Catfish
Printable Version Ingredients:
2 catfish filets
3/4 cup White Basmati Rice
3 cloves Garlic
3 Tablespoons peanuts
2 Tablespoons Ponzu Sauce (recipe follows)
2 teaspoons Black and White Sesame Seeds
1- 1" piece Ginger
1 Tablespoon Sesame Oil
Recipe for Ponzu Sauce- glaze for fish
1 Tablespoon green onions
3 Tablespoons lemon juice
2 Tablespoons rice wine vinegar
2 Tablespoons soy sauce
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper
1/4 teaspoon fish sauce
1. Wash and dry the zucchini. Peel and mince the garlic. Roughly chop the peanuts. Peel and mince the ginger. Cut the zucchini into 1/2 " thick rounds. Cut off and discard the root ends of the scallions: thinly slice the scallions, separating the white bottoms and green tops. In a bowl, combine the ponzu sauce, white part of the scallions, 1/2 Tablespoon sesame oil.
2. Make the garlic rice: In a small pot, heat 1 teaspoon olive oil on medium-high heat. Add garlic, salt and pepper to taste. Cook, stirring occasionally, 1-2 minutes or until fragrant. Add the rice, a pinch of salt and 1 1/2 cups of water. Heat to boiling on high . Once it is boiling, cover and reduce the heat to low. Cook 12-14 minutes until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
3. Make the ginger peanuts - topping
Heat 1 teaspoon of olive oil on medium-high heat . Add peanuts and ginger; season with salt and pepper. Cook, stirring occasionally, 1-2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.
4. Cook the zucchini:
Heat 2 teaspoons of olive oil in same pan. Add the zucchini in a single and even layer; season with salt and pepper. Cook 2-3 minutes, or until browned and fragrant. Transfer to a medium bowl and add all but a big pinch of the sesame seeds. Toss to combine and season with salt and pepper to taste; set aside in a warm place. Wipe out the pan.
5. Cook and glaze the catfish;
Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high heat. Add the seasoned fillets and cook 4-6 minutes on the first side, or until lightly browned. Flip and add the glaze. Cook, occasionally spooning the glaze over the fillets, 2-3 minutes, or until thoroughly coated and cooked through. Remove from heat.
6. Plate your dish:
Divide the garlic rice between two dishes. Top with the glazed catfish fillets and cooked zucchini. Garnish with the ginger peanuts, green tops of the scallions and remaining sesame seeds.