Sesame Catfish With Szechwan Sauce Food

FISH IN SZECHUAN SAUCE

Steps:

• Heat a frying pan (big enough to fit the fish) and add vegetable oil.
• Pour lemon or calamansi juice over the fish and rub to get rid of the fishy smell. Season with salt and ground black pepper.
• Fry seasoned fish in the preheated cooking oil in a pan until brown and crispy on both sides. Transfer to a platter with a paper towel to drain excess oil. Set aside.
• Using the same pan, discard oil from fying the fish; pour about about a teaspoon of olive oil and a teaspoon of sesame oil in the pan.
• Saute ginger, garlic, onion, chilli flakes for about a minute; add soy sauce, chili garlic sauce, hot sauce and sugar in a pan and bring to simmer.
• Combine broth and cornstarch in small bowl; stir to dissolve cornstarch, add into the pan to thicken the sauce.
• Bring to simmer again and let cook for another minute; adjust consistency of the sauce by adding more water for thinner sauce or by letting it simmer for a few more minutes to thicken or add more slurry ( water-cornstarch mixture).

SZECHUAN SAUCE

Steps:

• Toast szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.
• Place all ingredients in a medium bowl or small jar and whisk until well combined.
• If using as a stir-fry sauce, and you would like to thicken it, whisk in 2 teaspoons cornstarch.
• If using as a marinade, forgo the cornstarch and make sure to season what you are marinating ( chicken, tofu, beef) with salt. The marinade alone will probably not be salty enough.
• If making a stir-fry, try adding a few dry Chinese or Arbol chilies (5-10) to the stir-fry, right before adding the Szechuan Sauce. Do not eat the chilis. ????

SESAME CRUSTED CATFISH WITH GEECHEE PEANUT SAUCE AND SAUTEED OKRA

Steps:

• Grind 1/2 cup sesame seeds in spice grinder into a rough powder. Leave the other 1/2 cup whole. Combine the sesame powder, sesame seeds, cornmeal, and salt and pepper and place in a shallow bowl.
• Dredge catfish fillets in sesame-cornmeal mix and saute in hot peanut oil until golden brown. Remove catfish, keep warm. Empty skillet of oil and crusty cornmeal. Add new oil to hot pan and saute the fresh sliced okra until it becomes slightly brown, about 8 minutes.
• Place the geechee sauce on the plate and put catfish fillets on top of that. Add another ladle of geechee sauce and put Sauteed okra on top.
• Sweat the peppers, celery, and onion in bacon fat until the onions are translucent. Season with salt and pepper. Add red wine and reduce by 1/3. Add tomato and stock. Whisk in roux and peanut butter. Check seasoning. Let simmer for 30 minutes.
• Melt the butter in a saute pan. When the butter is melted, add the flour and stir to combine. Cook slowly over low heat, stirring constantly, until the roux gets dark brown, about 15 to 20 minutes. Don't rush it or the roux could burn and become bitter tasting.

SZECHUAN SESAME NOODLES

Steps:

• Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain; return noodles to same pot. Mix in 1 tablespoon oil and peanuts.
• Heat 3 tablespoons oil in heavy small skillet over medium-low heat. Add ginger and garlic; stir 10 seconds. Add teriyaki sauce, lime juice and chili sauce; simmer 30 seconds. Mix sauce and onions into noodles. Season with salt and pepper. Serve warm or at room temperature.

CATFISH SANDWICHES WITH CAJUN REMOULADE

Steps:

• Cut catfish fillets in half; set aside.
• In a pie dish or plate, combine corn muffin mix and Cajun seasoning; set aside. In a pie dish lightly beat egg with 1 tablespoon water to make egg wash; set aside.
• Dredge each catfish fillet in the flour; dip into egg wash and coat with corn muffin mixture. Set aside on a plate.
• In a deep-fryer or large pot heat oil over medium to medium-high heat to 375 degrees F. Fry catfish until golden brown, about 6 minutes. Remove to plate lined with paper towels.
• Cajun Remoulade:
• In a small bowl, stir together all ingredients. Set aside.
• Sandwiches:
• Spread warm garlic bread with remoulade sauce. Build sandwiches with fried catfish and remaining ingredients.

CRISPY SESAME FISH

Steps:

• Heat oven to 220C/fan200C/gas 7. Tip crumbs into a bowl with half the sesame seeds. Brush fish fillets with yogurt and coat in the crumb mix. Lay on a baking tray and sprinkle over the remaining seeds. Drizzle with a little olive oil, then bake for 15-20 mins. Serve with oven-baked potato wedges.

SESAME CATFISH WITH SZECHWAN SAUCE

Steps:

• Bring soy sauce, sugar, rice wine vinegar, 1 teaspoon Szechwan seasoning, and cornstarch to a boil in a small saucepan over medium-high heat and cook, whisking constantly, 1 minute or just until thickened. Set sauce aside.
• Sprinkle catfish evenly with remaining 1 1/2 teaspoons Szechwan seasoning. Dredge fillets in flour; dip in egg whites, and sprinkle with sesame seeds.
• Pour oil to a depth of 1/4-inch in a large skillet; heat to 350 degrees F. Fry fish, in batches, 3 to 4 minutes on each side or until fish flakes with a fork. Drain on paper towels. Serve immediately with sauce.

SESAME-CRUSTED CATFISH WITH SWEET-AND-SOUR SAUCE

Steps:

• For the catfish, heat one inch of oil in a large, heavy skillet over medium heat. While oil is heating, rinse catfish fillets and pat nearly dry with paper towels.
• Place sesame seeds in shallow dish. Press fillets into sesame seeds- Fully coat on both sides.
• Place fillets in the hot oil and cook for 3 to 4 minutes on each side or until flaky- Drain on paper towels.
• Spoon sauce over fillets. Garnish with chopped green onions.
• For the sweet-and-sour sauce, in a mixing bowl combine and dissolve the first 5 ingredients and keep nearby.
• Heat a small but heavy saucepan over high heat until hot and then add the oil.
• When oil is hot, add the garlic and ginger and stir for 10 to 12 seconds- Do not brown.
• Add the bowl of liquids to the saucepan of garlic and ginger and heat until bubbling. Stir in the cornstarch mixture- Stir until sauce thickens.