Mise en place
2 Catfish Fillets.
½ cup Jasmine Rice.
3 Carrots peel and slice into 1-inch pieces.
4 oz Sugar Snap Peas remove the string then cut into 1-inch pieces.
2 cloves peeled and finely sliced Garlic. To make peeling the Garlic simpler as a friend suggested, remove the root and the loose paper like skin then gently smash each clove with the side of your big knife then the last layer of skin will separate from the inner clove and you can throw that skin away. I slice the Garlic with a heavy Garlic press.
Remove pit and large dice the Plum.
½ bunch Garlic Chives cut into 1-inch pieces
2 Tbsp. Butter
1 Tbsp. Thick Soy Sauce
2 Tbsp. Mirin
In a small pot boil Rice 1 cup Water, Rice, and Salt (I use freshly ground Sea Salt.) After it starts to boil cover and reduce heat for 13 minutes fluff with a fork and put aside in a warm place
In a pan with olive oil Salt and Pepper the Carrots and cook for l to 2 minutes. Then add the Sugar Snap Peas and Garlic and cook for 30 seconds to 1 minute.
Add ¼ cup of Water and cook until Water has cooked away.
Turn off the heat and add half the Garlic Chives.
Mix the cooked Vegetables and 1-oz of Mirin into the rice and put aside in a warm place.
Cook the Catfish in a pan with a Tbsp. of hot Olive Oil. Approximately 3 minutes depending how thick your fillets are.
Prepare the sauce by adding the diced plumb cooking for 1-minute. Then add the Thick Soy Sauce and cook stirring constantly for 1-minute. Finally Add the Butter and cook for 30-seconds until the it has melted and is well combined. Turn off the heat and add the rest of the Chives and 1-Tbsp. of Mirin.
Plate your dish. There will be enough for two plates unless you are very hungry.
Wine Pairing: Cold Heaven Viognier, 2016
I’m trying to learn about wine and this Santa Inez Valley, California wine seem a good choice since it is floral and aromatic.
ENJOY WHAT YOU HAVE MADE !
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