Sesame Catfish With Szechwan Sauce Recipes

QUICK SZECHWAN SAUCE

Steps:

• In a bowl, stir together olive oil, chile peppers, ginger, and garlic. Mix in sugar, ketchup, and vinegar.

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.

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.

CHICKEN WITH SZECHWAN SAUCE

Steps:

• Mix the 1 tbsp vinegar, 1 tbsp sesame oil, 2 tbsp cooking oil, and 1 tbsp Sunbird Szechwan Seasoning. Cut the chicken into 1/2 inch bite size pieces. Combine all into a bowl or a bag for marinading. Let sit for 30 to 45 minutes.
• Place the rice on to cook. Heat 1 cup water to boil, add 1 tbsp margarine and a dash of salt. Once it boils, add 1/2 cup rice, reduce heat to simmer, and cover for 25 minutes.
• In the meantime, cut up the vegetables. (You can use a pre-cut bag if you like).
• In a small bowl, mix 1/3 cup low sodium soy sauce, 1/4 cup chicken broth, 1/4 cup rice wine, 1 3/4 tbsp sugar, 1/2 tbsp sesame oil, 1/8 tsp white pepper, and 1/4 tsp Sunbird Szechwan Seasoning.
• Mix the cornstarch with the 1/8 cup water.
• Heat 1/2 tbsp sesame oil and 1/2 tbsp cooking oil at medium high heat. Add 1/2 tbsp minced garlic and 1/2 tbsp minced ginger. Cook at medium high for 15 seconds or until fragrant. Add the soy sauce mixture, and cook for one minute, until boiling. Add the cornstarch mixture and cook until thickened. Remove from skillet and keep to the side.
• Cook the chicken in the marinade until no longer pink. Remove from heat. Add enough oil, sesame or canola per your taste, to cook the vegetables until crisp tender. Immediately add the chicken back to the skillet and add the sauce. Heat and serve over rice.

CATFISH WITH SAVORY STRAWBERRY SAUCE

Steps:

• Sprinkle catfish with salt, pepper and hot pepper sauce; set aside. In a small saucepan, combine the spreadable fruit, vinegar, seafood sauce, soy sauce, horseradish and garlic. Cook over low heat until heated through, stirring occasionally., Meanwhile, in a large resealable plastic bag, combine flour and cornmeal. Add catfish, one fillet at a time, and shake to coat. In a large nonstick skillet, cook fillets in oil over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. Serve with strawberry sauce.