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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