Catfish Kabayaki

• Produce

  • 2 Green onions

• Condiments

  • 2 tbsp Mirin
  • 3 tbsp Soy sauce

• Pasta & Grains

  • 2 cups Japanese short grain rice, cooked

• Baking & Spices

  • 1 1/2 tbsp All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 Japanese sansho pepper
  • 1 Kosher salt
  • 1 tsp Sesame seeds, toasted white
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 1/2 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 2 tbsp Sake

• Other

  • 2 Basa fillets (catfish fillets

Found on justonecookbook.com

Ingredients

• 2 basa fillets (catfish fillets)
• Kosher salt
• Freshly ground black pepper
• 1 ½ Tbsp. all-purpose flour
• 1 ½ Tbsp. vegetable oil
• 2 green onions
• 2-3 cups cooked Japanese short grain rice
• 1 tsp. toasted white sesame seeds
• Japanese sansho pepper to taste (optional)
• 3 Tbsp. soy sauce
• 2 Tbsp. mirin
• 2 Tbsp. sake
• 1 Tbsp. sugar

Directions

• Cut the catfish filet in half. Season both sides of the catfish fillets with salt and black pepper.
• Coat the fillets with 1 ½ Tbsp. all-purpose flour. Gently shake off excess flour.
• 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.
• 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.
• 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.