Catfish A La Sichuan Recipes

VIETNAMESE CLAYPOT CATFISH

Steps:

• Mix the brown sugar, black pepper, molasses and fish sauce and coat the fish in it. Let this stand for 15-30 minutes.
• In a pot just large enough to contain the fish, heat the lard over high heat and saute the garlic, chile and scallions for 1-2 minutes. Do not let them brown.
• Add the catfish and all the marinade. Mix well, turn the heat down to medium-low, cover and simmer for 10 minutes.
• Pour in enough water to almost cover the catfish, then turn the heat to medium-high. Cook this uncovered until the sauce reduces by half, about 10-15 minutes. Be sure to turn over the fish a couple times so both sides get coated by the sauce.
• Turn out the fish into a bowl, and serve with white rice. Have a bowl on the table for everyone's fish bones.

CAJUN CATFISH SUPREME

Steps:

• Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
• In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
• In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
• Bake at 375 degrees F (190 degrees C) for 30 minutes.

CATFISH TUSCANY

Steps:

• Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
• In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
• Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.

SOUTHWESTERN CATFISH

Steps:

• For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes., Combine the paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over catfish. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill fillets, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

SICHUAN BOILED FISH

Steps:

• Whisk egg white, wine, cornstarch, grated ginger, salt, white pepper (if using), and 1 tsp. ground Sichuan peppercorns in a medium bowl. Thinly slice fish fillets on a diagonal into ¼" slices and place in bowl with marinade. Toss to coat and let sit 30 minutes while you make the broth.
• Heat 1 Tbsp. oil in a large wok or deep-sided skillet over medium-high. Add celery and bean sprouts and stir-fry, stirring constantly, until crisp-tender, about 1 minute. Transfer to a large deep bowl.
• Remove seeds from 6 dried chiles and cut crosswise into ¼" pieces. Pour 1 Tbsp. oil into same wok and heat over medium-high. Add coarsely chopped garlic, sliced ginger, sliced dried chiles, 6 whole dried chiles, 1 tsp. whole Sichuan peppercorns and cook, stirring, until fragrant, about 1 minute. Add bean paste and cook, stirring, until fragrant, about 1 minute. Pour in stock and add remaining 1 tsp. ground Sichuan peppercorns. Bring to a boil. Reduce heat to medium-low, cover wok (use a baking sheet if you don't have a lid), and simmer 15 minutes to infuse broth with flavor.
• Using your hands, lift fish out of marinade, shaking to remove excess, and transfer to hot broth; discard marinade. Cook over medium-low until just opaque, about 2 minutes. Using a spider or slotted spoon, transfer fish to bowl with celery and bean sprouts, arranging on top; carefully pour broth over. Top with scallions and cilantro.
• Wipe out wok, pour in remaining 4 Tbsp. oil, and heat over high until just smoking. Add finely chopped garlic, gochugaru, sesame seeds, remaining 20 chiles, and remaining 1 tsp. whole Sichuan peppercorns and cook, stirring constantly, until fragrant, about 1 minute. Immediately pour over top of fish.

CATFISH A LA SICHUAN

Steps:

• 1. Fill a Dutch oven with 1 inch water. Set over medium-high heat, bring to a simmer and lay in steamer. 2. In a bowl, season fish with Shaoxing wine, ginger and 2 tablespoons fish sauce. Place fish in steamer and pour marinade over fish. Steam until fish is just tender and flakes easily, about 5 minutes. Remove fish from steamer and set aside. 3. Meanwhile, make broth: Swirl 2 tablespoons oil into a deep pot set over high heat. Add sugar and stir until caramelized, about 2 minutes. Add chili bean paste, stock, white peppercorns and cabbage. Cover and boil until cabbage is wilted, 5-7 minutes. Continue to cook, uncovered, at a rapid boil until liquid is reduced by one-third, about 10 minutes. At the end, add chilies, brine, vinegar, remaining fish sauce and soy sauce. Simmer 1 minute more and turn off heat. Cover with lid to keep hot while preparing oil. 4. In a small pot, heat remaining oil over medium-high heat. Once hot, after 1 minute, add Sichuan peppercorns and dried chilies. Continue to heat oil until aromatic and popping but not burned, 1-2 minutes. 5. Nestle fish into pot containing cabbage and broth. Pour hot oil and spices over top. Note: This will cause sputtering, so take care. Quickly distribute broth, fish and cabbage among four plates. Garnish with cilantro and serve immediately.