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Catfish Kabayaki ナマズの蒲焼

Love unagi? Then you must try this catfish kabayaki recipe, sweet and delicate tare sauce on top of tender juicy catfish and garnished with sesame seeds .




Growing up in Japan I used to eat fish more often than I do now living in the U.S.   With the wide variety of fish available in Japan, my mom prepared and cooked different kinds of fish throughout the week.  She always said we need to eat meat and fish alternatively so that we can enjoy food from both the sea and land.
Today I want to introduce Catfish Kabayaki that is easy to get ingredients for anywhere you live, economical, simple and fast to cook, and last but not least, delicious for the whole family to enjoy.


Ingredients

·     2 basa fillets catfish fillet
·     Kosher salt
   ·     Freshly ground black pepper
   ·     1½ Tbsp all-purpose flour
   ·     1½ Tbsp neutral flavor oil (vegetable, canola, etc)
   ·     2 green onions/scallions
   ·     2 bowls cooked Japanese short grain rice
   ·     Japanese sansho pepper (optional)

Seasonings
   ·     3 Tbsp soy sauce
   ·     2 Tbsp mirin
   ·     2 Tbsp sake
   ·     1 Tbsp sugar



Instructions

1.    Gather all the ingredients.

2.    Cut the catfish filet in half. Season both sides of the catfish fillets with salt and black pepper.
3.    Coat the fillets with 1 ½ Tbsp. all-purpose flour. Gently shake off excess flour.
4.    Heat 1 ½ Tbsp. vegetable oil (if you like crispier texture, use 2 to 2 ½ Tbsp. oil) in the frying pan over medium heat. Cook both sides of the fillet until golden brown, about 3-4 minutes each side.
5.    Whisk 2 Tbsp. sake, 2 Tbsp. mirin, 3 Tbsp. soy sauce, and 1 Tbsp. sugar together in a small bowl. Pour the sauce over the fish. Using spoon, scoop some sauce and pour over the fish several times. Cook a few minutes until the sauce gets thicken.
6.    Thinly slice the green onions and sprinkle over the fish. Turn off the heat and serve the fish over steamed rice. Drizzle the sauce over the fish. Sprinkle sesame seeds and sansho pepper if you like.



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