Catfish Kabayaki
Love unagi? Then you must try this Catfish Kabayaki recipe. In this dish, I top tender, juicy, pan-fried catfish with a sweet and delicate tare sauce and garnish it with toasted sesame seeds.
Foto: Just One CookbookIngredients
- 2 basa fillets (catfish fillets)
- ⅛ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- 1½ Tbsp all-purpose flour (plain flour)
- 1½ Tbsp neutral oil
- 2 g reen onions/scallions
- 2 servings cooked Japanese short-grain rice ((typically 1⅔ cups (250 g) per donburi serving))
- 1 tsp toasted white sesame seeds
- Japanese sansho pepper ((optional))
- 3 Tbsp soy sauce
- 2 Tbsp mirin
- 2 Tbsp sake
- 1 Tbsp sugar
Steps
Before You Start: Gather all the ingredients. For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot on the stove, Instant Pot, or donabe.
Cut 2 basa fillets (catfish fillets) in half. Season both sides of the catfish fillets with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
Coat the fillets with 1½ Tbsp all-purpose flour (plain flour). Gently shake off the excess flour.
Heat 1½ Tbsp neutral oil (if you like a crispier texture, use 2 to 2½ 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 in the pan. Using a spoon, scoop some sauce and pour it over the fish several times. Cook a few minutes until the sauce thickens.
Thinly slice 2 green onions/scallions and sprinkle over the fish. Turn off the heat. Divide 2 servings cooked Japanese short-grain rice into individual large donburi bowls or plates. Serve the fish over the rice. Drizzle the sauce over the fish. Sprinkle with 1 tsp toasted white sesame seeds and Japanese sansho pepper, if you‘d like.
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