Broiled Teriyaki Catfish with Wasabi Cucumber Salad

Introduction

History

This recipe is a modern twist on traditional teriyaki dishes, which originated in Japan. Teriyaki sauce is a sweet and savory sauce made from soy sauce, sugar, and mirin, a type of rice wine. Wasabi, a spicy green paste made from the root of the wasabi plant, adds a kick of heat to the dish. The combination of teriyaki and wasabi creates a unique and delicious flavor profile that pairs perfectly with the mild taste of catfish.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to brush both sides of the catfish fillets with the teriyaki marinade to ensure that the fish is evenly coated and flavorful.

- To prevent the catfish from sticking to the baking pan, be sure to oil the pan before placing the fillets on it.

- Broil the catfish fillets about 4 inches from the heat source to ensure that they cook evenly and do not burn.

- Garnish the dish with fresh cilantro leaves for a pop of color and added flavor.

Serving Suggestions

Serve the Broiled Teriyaki Catfish with Wasabi Cucumber Salad with steamed green beans or a side of jasmine rice for a complete and satisfying meal.

Cooking Techniques

Broiling the catfish fillets ensures that they cook quickly and evenly, while also giving them a nice charred flavor.

- Mixing the teriyaki marinade with the cucumber and sour cream creates a creamy and tangy sauce that complements the bold flavors of the fish.

Ingredient Substitutions

If you don't have teriyaki sauce, you can use soy sauce mixed with honey or brown sugar as a substitute.

- If you don't have wasabi powder, you can use wasabi paste or horseradish as a substitute.

- If you don't have rice wine vinegar, you can use white wine vinegar or apple cider vinegar as a substitute.

Make Ahead Tips

You can prepare the teriyaki marinade and cucumber mixture ahead of time and store them in the refrigerator until ready to use.

- You can also marinate the catfish fillets in the teriyaki sauce for up to 1 hour before broiling them.

Presentation Ideas

Garnish the Broiled Teriyaki Catfish with Wasabi Cucumber Salad with a sprinkle of sesame seeds or chopped scallions for added flavor and texture. - Serve the dish on a bed of steamed jasmine rice or quinoa for a complete and satisfying meal.

Pairing Recommendations

Pair this dish with a crisp and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the bold flavors of the teriyaki and wasabi.

- Serve the Broiled Teriyaki Catfish with Wasabi Cucumber Salad with a side of pickled ginger or a small bowl of miso soup for a traditional Japanese-inspired meal.

Storage and Reheating Instructions

Store any leftover catfish fillets and cucumber mixture in an airtight container in the refrigerator for up to 2 days.

- To reheat the dish, place the fillets on a baking sheet and broil them for a few minutes until heated through. Serve with the cucumber mixture on top.

Nutrition Information

Calories per serving

- Total calories per serving: 300

Carbohydrates

- Teriyaki sauce: 12g

- Wasabi powder: 2g

- Rice wine vinegar: 0g

- Cucumbers: 8g

- Sour cream: 3g

- Catfish fillets: 0g

- Total carbohydrates per serving: 25g

Fats

- Teriyaki sauce: 0g

- Wasabi powder: 0g

- Rice wine vinegar: 0g

- Cucumbers: 0g

- Sour cream: 6g

- Catfish fillets: 6g

- Total fats per serving: 12g

Proteins

- Teriyaki sauce: 0g

- Wasabi powder: 0g

- Rice wine vinegar: 0g

- Cucumbers: 1g

- Sour cream: 1g

- Catfish fillets: 24g

- Total proteins per serving: 26g

Vitamins and minerals

Cucumbers are a good source of vitamin K and potassium.

- Catfish is rich in vitamin B12 and selenium.

- Teriyaki sauce and wasabi powder provide small amounts of vitamins and minerals.

Alergens

This recipe contains soy (in the teriyaki sauce) and dairy (in the sour cream), which may be allergens for some individuals.

Summary

This Broiled Teriyaki Catfish with Wasabi Cucumber Salad recipe is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. The dish is rich in vitamins and minerals, making it a nutritious and satisfying option for lunch or dinner.

Summary

This Broiled Teriyaki Catfish with Wasabi Cucumber Salad recipe is a delicious and nutritious dish that is perfect for a quick and easy weeknight meal. The bold flavors of teriyaki and wasabi pair perfectly with the light and refreshing taste of cucumber, creating a dish that is sure to impress. Serve this dish with steamed green beans or jasmine rice for a complete and satisfying meal that the whole family will love.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, during a trip to Japan with my husband. We were exploring the bustling streets of Tokyo, taking in the sights and sounds of this vibrant city. As we wandered through a bustling street market, we stumbled upon a small food stall selling all sorts of delicious dishes.

The scent of sizzling fish and savory spices wafted through the air, drawing us closer to the stall. The friendly vendor noticed our curiosity and beckoned us over with a warm smile. He gestured towards a platter of broiled teriyaki catfish, glistening with a sticky-sweet glaze. Intrigued, we ordered a few pieces to try.

As I took my first bite, my taste buds were overwhelmed with a burst of flavors - the tangy teriyaki sauce, the tender flakes of catfish, and the subtle heat of wasabi. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

I struck up a conversation with the vendor, asking him about the ingredients and techniques used to create this delectable dish. He spoke in rapid Japanese, but with the help of my husband's rudimentary language skills, we were able to communicate enough for me to understand the basics of the recipe.

After returning home from our trip, I set to work in my kitchen, determined to recreate the flavors of that unforgettable meal. I sourced the freshest catfish I could find, marinating it in a homemade teriyaki sauce made with soy sauce, mirin, and ginger. I broiled the fish until it was perfectly cooked, then topped it with a generous drizzle of more teriyaki sauce.

To accompany the catfish, I knew I needed something fresh and vibrant to balance out the richness of the dish. Inspired by the vendor's use of wasabi, I created a simple cucumber salad tossed with a dressing of rice vinegar, sesame oil, and a hint of wasabi paste. The crisp, cool cucumber provided the perfect contrast to the hot, savory fish.

As I took my first bite of my homemade broiled teriyaki catfish with wasabi cucumber salad, I was transported back to that bustling street market in Tokyo. The flavors were just as I remembered - bold, complex, and utterly delicious. I knew I had stumbled upon a recipe that would become a favorite in my repertoire.

Over the years, I have continued to perfect my version of this dish, tweaking the flavors and techniques to suit my own taste. I have shared the recipe with friends and family, each of whom has been delighted by the unique combination of flavors and textures.

And so, the story of how I learned to make broiled teriyaki catfish with wasabi cucumber salad is a testament to the power of culinary exploration and the joy of discovering new recipes. It is a memory that I hold dear, a reminder of the magic that can be found in a simple meal shared with loved ones.

Categories

| Cucumber Recipes | Easy Catfish Recipes | Ethnic Catfish Recipes | Green Bean Recipes | Grilled Or Broiled Catfish Recipes | Japanese Recipes | Low-carb Catfish Recipes | Rice Vinegar Recipes | Wasabi Recipes |

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