posted by RisaG
* Exported from MasterCook *
Green Onion-Black Sesame Catfish
Recipe By : Authentic Cafe, Los Angeles, CA
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood Marinades, Salsa & Sauces
Recipecafe Restaurant Recipes
Amount Measure Ingredient -- Preparation Method
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2 bunches green onions, white and green parts -- minced
2 tbsp black sesame seeds -- toasted
1 cup panko breadcrumbs
1/2 cup rice flour
1/4 tsp freshly ground black pepper
1 tbsp granulated garlic
1 tsp kosher salt
1 3/4" in pc ginger -- peeled & minced
4 6 oz skinless catfish fillets
1 cup rice flour -- spread in a bowl
4 lg egg whites -- lightly beaten
1/4 cup mild vegetable oil -- such as peanut
1 1/2 recipe cups Green Curry-Coconut Sauce
4 tsp black sesame seeds -- toasted
Green Curry-Coconut Sauce:
1/2 cup mild vegetable oil -- such as peanut
Green Curry Paste
3 cups chicken stock -- preferably homemade
1 cup unsweetened coconut milk
2 tbsp cornstarch
2 tbsp water
Combine the crust ingredients in a shallow bowl and mix well. Dredge the catfish fillets in the rice flour, and shake off excess. Dip them in the egg whites. Dredge the fillets in the crust mixture.
Heat a large nonstick skillet pan or frying pan over medium heat. Add the oil and heat it, about 2 minutes. Add the fish and cook, turning it once with a large wide spatula, until the crust is golden and the fish is opaque through, about 4-5 minutes on each side. Remove the fish to paper towels and pat dry.
Ladle the Green Curry-Coconut Sauce onto plates. Place 1 catfish fillet on each plate, sprinkle the black sesame seeds onto the sauce, and serve immediately. Pass any remaining sauce separately.
To make sauce: Heat a medium-size nonreactive saucepan over low heat. Add the oil and heat it, about 2 minutes. Add the curry paste and cook, stirring constantly with a wooden spoon, for 2 minutes. The paste tends to burn quickly.
Increase the heat under the sauce pan to medium and stir in the stock. Once the liquid comes to a boil, reduce the heat again to low and simmer until the stock reduces by one-half, about 30 minutes.
Stir in the coconut milk; continue cooking and stirring, over low heat until the sauce boils, about 5 minutes.
Meanwhile, in a small bowl, mix together the cornstarch and water. Just before the sauce comes to a boil, whisk in the cornstarch mixture, Let the sauce simmer over low heat for 1 minute. Serve warm.