Spicy Pozu-Glazed Catfish

My daughter gave me a weeks worth of Blue Apron meals.  You get three meals per week and this is the first one we tried.  It was really good. I will try to reproduce the recipe for you here.






Printable Version Ingredients:
2 catfish filets
3/4 cup White Basmati Rice
3 cloves Garlic
2 Scallions
2 Zucchini
Topping:
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
Method
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.
Enjoy!