Sesame-crusted Catfish with Sweet and Sour Sauce

Sesame-crusted Catfish with Sweet and Sour Sauce Recipe | USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Sesame-crusted catfish with sweet and sour sauce is a delicious and flavorful dish that combines the crunchiness of sesame seeds with the tanginess of a sweet and sour sauce. This recipe is perfect for those who love seafood and enjoy a balance of flavors in their meals.

History

This recipe is a modern twist on traditional Asian flavors, combining the popular technique of crusting fish with sesame seeds with a classic sweet and sour sauce. The combination of textures and flavors in this dish makes it a favorite among seafood lovers.

Ingredients

Catfish

vegetable oil for pan frying
4 U.S. farm-raised catfish fillets
0.5 cup sesame seeds

Garnish

Chopped green onions

Sweet and sour sauce

1 tbsp white vinegar
2 tbsp brown sugar (can substitute white sugar)
1.5 tbsp ketchup
1.25 tsp soy sauce, preferably low sodium
0.25 cup water
1 tbsp corn or canola oil
1 medium clove fresh garlic, finely minced
4 quarter-sized slices fresh ginger, peeled and minced
1.5 tsp cornstarch, dissolved in 1 tbsp of water

How to prepare

Heat one inch of oil in a large, heavy skillet over medium heat.
While the oil is heating, rinse the catfish fillets and pat them dry with paper towels. Place the sesame seeds in a shallow dish. Press the fillets into the sesame seeds to fully coat them on both sides.
Carefully place the catfish fillets, one at a time, in the hot oil and cook for 3 to 4 minutes on each side, or until they easily flake when tested with a fork. Drain them on paper towels. Serve the fillets with the sauce spooned over them.
For the sweet and sour sauce: In a mixing bowl, combine and dissolve the first five ingredients and keep it nearby.
Heat a small but heavy saucepan over high heat until hot and then add the oil. When the oil is hot, add the garlic and ginger, and stir for 10-12 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 the sauce thickens. Remove from heat.
Optional: For a hot-spicy taste, add 0.5 tsp of Thai sriracha hot sauce to the sweet and sour sauce.

Variations

Substitute the catfish fillets with another type of white fish, such as tilapia or cod.
Add diced bell peppers and pineapple chunks to the sweet and sour sauce for a tropical twist.
Use a different type of nut or seed, such as almonds or pumpkin seeds, for the crust.

Cooking Tips & Tricks

Make sure to pat the catfish fillets dry before coating them with sesame seeds to ensure a crispy crust.

- Use a heavy skillet and heat the oil to the right temperature before frying the catfish fillets to achieve a perfect golden brown crust.

- Be careful not to overcook the catfish fillets, as they can become tough and dry.

Serving Suggestions

Serve the sesame-crusted catfish with sweet and sour sauce with steamed rice and a side of stir-fried vegetables for a complete and satisfying meal.

Cooking Techniques

The key cooking techniques for this recipe include pan-frying the catfish fillets to achieve a crispy crust and making the sweet and sour sauce on the stovetop.

Ingredient Substitutions

Canola oil can be substituted with vegetable oil or peanut oil for frying.

- White vinegar can be replaced with rice vinegar or apple cider vinegar in the sweet and sour sauce.

Make Ahead Tips

You can prepare the sweet and sour sauce ahead of time and store it in the refrigerator for up to 3 days. The catfish fillets can be coated with sesame seeds and stored in the refrigerator for up to 1 day before frying.

Presentation Ideas

Serve the sesame-crusted catfish with sweet and sour sauce on a bed of steamed jasmine rice, garnished with chopped green onions and a sprinkle of sesame seeds for an elegant presentation.

Pairing Recommendations

Pair this dish with a crisp and refreshing white wine, such as a Sauvignon Blanc or a Riesling, to complement the flavors of the sweet and sour sauce.

Storage and Reheating Instructions

Store any leftovers of sesame-crusted catfish with sweet and sour sauce in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of sesame-crusted catfish with sweet and sour sauce contains approximately 350 calories.

Carbohydrates

Each serving of sesame-crusted catfish with sweet and sour sauce contains approximately 15 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 20 grams of fats, mainly from the sesame seeds and the oil used for frying.

Proteins

Each serving of sesame-crusted catfish with sweet and sour sauce provides approximately 25 grams of protein, making it a good source of this essential nutrient.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and calcium, thanks to the ingredients used in the sweet and sour sauce and the catfish fillets.

Alergens

This recipe contains sesame seeds, soy sauce, and fish, which may be allergens for some individuals. Please be mindful of any food allergies when preparing this dish.

Summary

Overall, sesame-crusted catfish with sweet and sour sauce is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Sesame-crusted catfish with sweet and sour sauce is a flavorful and satisfying dish that combines the crunchiness of sesame seeds with the tanginess of a sweet and sour sauce. With a balance of textures and flavors, this recipe is sure to become a favorite among seafood lovers.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Sesame-crusted Catfish with Sweet and Sour Sauce. It was a warm summer day, and I was visiting my friend Martha, who lived in a small seaside town. Martha was known for her delicious seafood dishes, and she promised to teach me her secret recipe for catfish that she had picked up during her travels in Southeast Asia.

As we sat in her cozy kitchen, Martha began to gather the ingredients for the dish. She pulled out a fresh fillet of catfish, a jar of sesame seeds, and a bottle of sweet and sour sauce. I watched in awe as she expertly coated the catfish in the sesame seeds, creating a beautiful crust that would crisp up in the oven.

While the catfish cooked, Martha shared the story of how she had come across this recipe. She had been traveling through Thailand when she stumbled upon a small street vendor selling sesame-crusted catfish with a tangy sweet and sour sauce. The flavors had blown her away, and she knew she had to learn how to recreate the dish at home.

Martha had spent hours in the vendor's kitchen, watching as he prepared the catfish and mixed together the perfect balance of sweet and sour flavors for the sauce. She had taken notes and asked questions, determined to bring a taste of Thailand back with her.

After the catfish had finished cooking, Martha plated it up and drizzled the sweet and sour sauce over the top. The aroma that filled the kitchen was mouth-watering, and I couldn't wait to dig in. The first bite was a revelation - the crispy sesame crust gave way to tender, flaky catfish, and the sweet and sour sauce added a burst of flavor that danced on my taste buds.

From that moment on, I was hooked. I begged Martha to teach me how to make the dish, and she graciously agreed. We spent the afternoon cooking together, with Martha guiding me through each step of the process. I learned how to toast the sesame seeds to bring out their nutty flavor, how to coat the catfish evenly for the perfect crust, and how to make the sweet and sour sauce just right.

As we sat down to enjoy our meal, I couldn't help but marvel at the power of food to connect us to different cultures and experiences. The flavors of that sesame-crusted catfish with sweet and sour sauce transported me to the bustling streets of Thailand, where vendors hawked their wares and the scent of spices hung heavy in the air.

From that day on, the recipe for Sesame-crusted Catfish with Sweet and Sour Sauce became a staple in my kitchen. I made it for family gatherings, dinner parties, and quiet nights at home. Each time I prepared the dish, I was reminded of Martha and the day we had spent cooking together, sharing stories and laughter as we created something delicious.

Years passed, and Martha's recipe became a beloved tradition in my family. My grandchildren would gather around the table, eager for a taste of the sesame-crusted catfish that had become synonymous with love and connection. I would pass down the recipe to them, just as Martha had passed it down to me, knowing that it would continue to bring joy and memories for generations to come.

As I sit here now, reflecting on that fateful day in Martha's kitchen, I am filled with gratitude for the gift of that recipe. It has not only enriched my life but has also brought me closer to my loved ones and the world at large. Food truly is a universal language, capable of bridging divides and creating bonds that last a lifetime.

So, the next time you find yourself in search of a new culinary adventure, I urge you to try your hand at Martha's recipe for Sesame-crusted Catfish with Sweet and Sour Sauce. Who knows what memories and connections it might bring into your life? Bon appétit!