Green Onion Black Sesame Catfish from Dinner At The Authentic Cafe by Roger Hayot and Sheila Linderman
Tuesday, August 31, 2010
Crust 2 bunches green onions, white and light green parts only, minced (1/2cup) 2 Tablespoons of black sesame seeds, toasted (see note) 1 cup Pankow rice bread crumbs 1/2 cup rice flour 1/4 teaspoon freshly ground black pepper 1 Tablespoon granulated garlic 1 teaspoon kosher salt One 3/4 inch piece ginger, peeled and minced (2 teaspoons) For the Fish: Four 6-ounces skinless catfish fillets 1 cup rice flour, spread in a shallow bowl 4 large egg whites, lightly beaten in a shallow bowl 1/4 cup mild vegetable oil, such as peanut 1 1/2 recipe cups Green Curry-Coconut Sauce (recipe follows) 4 teaspoons black sesame seeds, toasted Combine the crust ingredients in a shallow bowl and mix well. Dredge the catfish fillets in the rice flour, and shake off any excess. Dip them in the egg whites. Dredge the fillets in the crust mixture. Heat a large nonstick saute 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 or 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 sees onto the sauce, and serve immediately. Pass any remaining sauce separately. Green Curry-Coconut Sauce 1/2 cup mild vegetable oil, such as peanut Green Curry Paste 3 cups chicken stock or Shrimp stock 1 cup unsweetened coconut milk 2 Tablespoons cornstarch 2 Tablespoons water 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 saucepan to medium and stir in the stock. Once the liquid begins to 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. Note: If the black sesame seeds are not already toasted, toast them by baking them at 350 for 5 minutes.