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Crispy Catfish & Plum Sauce Recipe

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This recipe for Crispy Catfish & Plum Sauce, by , is from Liz R. Adams, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz R. Adams

Category:
Category:

Ingredients:  
Ingredients:  
2 Catfish Fillets
Cup Jasmine Rice
4 Oz English Peas
3 Carrots
2 Garlic Cloves
1 Plum
Bunch Garlic Chives
2 Tbsp Butter
2 Tbsp Mirin
1 Tbsp Thick Soy Sauce

Directions:
Directions:
In a small pot, combine the rice and a big pinch of salt and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12-14 minutes or until the water has been absorbed and the rice is tender. turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

While the rice cooks, wash and dry the fresh produce; peel the carrots, quarter lengthwise then cut crosswise into 1 inch pieces; shell the peas; peel and thinkly slice the garlic; cut the garlic chives into 1 inch piecees; pit and small dice the plum.

In a large pan heat 2 tsp of olive oil on medium-high until hot. Add the carrots; season with s&p. Cook stirring frequently 1-2 minutes or until slightly softened. Add the peas and garlic; season with s&p. Cook stirring constantly 30 seconds to a minute. Add cup of water and cook stirring occasionally 2-3 minutes or until the vegetables have softened and the water has cooked off, Turn off the heat and stir in half the garlic chives; season with s&p to taste.

To the pot of cooked rice, add the cooked vegetables and half the mirin. Stir to combine; season with s&p to taste. Set aside in a warm place. Rinse and wipe out the pan used to cook the vegetables.

Pat the catfish fillets dry with paper towels; season with s&p on both sides. In the same pan, heat 2 tsps of olive oil on medium-high until hot. Add the seasond fillets and cook 3-5 minutes on the first side or until lightly browned. Flip and cook 2-3 minutes or until lightl browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Drain off and discard any excess oil from pain. Add the plum to the pan of reserved fond, cook on medium-high stirring constantly 30 seconds to 1 minute or until slightly softened. Add the thick soy sauce and 1 tbsp of water. cook stirring soncstatly 30 seconds to 1 minute or until thoroughly combined. Add butter and cook stirring constantly or until melted and thoughly combined. Turn off the heat and stir in the remaining garlic chives and remaining mirin. Divide the finished rice between two dishes, top with the cooked catfish fillets, garnish with the plum sauce. Enjoy!

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
15 Min

 

 

 

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