Name: Catfish Kabayaki 蒲焼き
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 Catfish fillets (or other white fish); Kosher salt; Freshly ground black pepper; 11/2 tbsp all-purpose flour; 11/2 tbsp neutral flavor oil (vegetable, canola, etc); 2 green onions/scallions (sliced); 2 Bowls of cooked Japanese short grain rice; 1 tsp white sesame seeds (roasted/toasted); Japanese sansho pepper (optional); 3 tbsp Light soy sauce; 2 tbsp Mirin; 2 tbsp Sake; 1 tbsp Sugar

Catfish Kabayaki 蒲焼き

https://www.justonecookbook.com/catfish-kabayaki/

Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine Japanese

Servings 2 servings

Ingredients

2 Catfish fillets or other white fish
Kosher salt
Freshly ground black pepper
11/2 tbsp all-purpose flour
11/2 tbsp neutral flavor oil vegetable, canola, etc
2 green onions/scallions sliced
2 Bowls of cooked Japanese short grain rice
1 tsp white sesame seeds roasted/toasted
Japanese sansho pepper optional

Seasonings

3 tbsp Light soy sauce
2 tbsp Mirin
2 tbsp Sake
1 tbsp Sugar

Instructions

Cut the catfish filet in half. Season both sides of the catfish fillets with salt and black pepper.
Coat the fillets with all-purpose flour. Gently shake off excess flour.
Heat vegetable oil in the frying pan over medium heat. Cook both sides of the fillet until golden brown, about 3-4 minutes each side.
Whisk seasonings ingredient together. Pour the sauce over the fish. Using spoon, scoop some sauce and pour over the fish several times. Cook a few minutes until the sauce gets thicken.
Thinly slice the green onions and sprinkle over the fish. Turn off the heat and serve the fish over steamed rice. Drizzle the sauce over the fish. Sprinkle sesame seeds and sansho pepper if you like.
DONE!

Print Recipe