by melissav
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by Sarah Shatz
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by Sarah Shatz
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by melissav
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by Sarah Shatz
A&M's Testing Notes:
Expand Collapsemelissav's Notes:
Expand3 tablespoons Honey Ask a question about this ingredient
2 tablespoons Tamari (or soy sauce) Ask a question about this ingredient
1/2 tablespoon Sesame Oil Ask a question about this ingredient
2 Scallions, minced Ask a question about this ingredient
3 Garlic Cloves, minced or pressed Ask a question about this ingredient
1 1/2 tablespoon Ginger, minced or grated on microplane Ask a question about this ingredient
1 tablespoon Black Sesame Seeds, toasted Ask a question about this ingredient
1 pinch each of Salt and Pepper Ask a question about this ingredient
1.5 pounds Catfish Ask a question about this ingredient
3 tablespoons Cider Vinegar Ask a question about this ingredient
3 tablespoons Rice Vinegar Ask a question about this ingredient
1/4 cup Honey Ask a question about this ingredient
1/2 teaspoon Sriracha Ask a question about this ingredient
1 teaspoon Salt Ask a question about this ingredient
2 Carrots, cut into 4 pieces lengthwise, sliced thin Ask a question about this ingredient
1/2 Small Red Onion, sliced thin Ask a question about this ingredient
4-5 Radishes, sliced thin Ask a question about this ingredient
1/2 Cucumber, peeled, halved, seeded, sliced thin Ask a question about this ingredient
1/4 cup Greek Yogurt Ask a question about this ingredient
1 tablespoon Sriracha Ask a question about this ingredient
1/4 teaspoon Honey Ask a question about this ingredient
1/4 teaspoon Salt Ask a question about this ingredient
1 14 oz. Box of Rice Noodles Ask a question about this ingredient
1 1/2 cup Edamame Ask a question about this ingredient
2 tablespoons black sesame seeds, toasted Ask a question about this ingredient
1 tablespoon sesame oil Ask a question about this ingredient
2 tablespoons Cilantro, chopped Ask a question about this ingredient
Marinate the Fish - Put the fish in a ziplock bag. Mix all of the remaining ingredients under Fish Ingredients together and pour in the ziplock bag. Put in the fridge while you prepare the remaining components or up to 2 hours.
Ask a question about this stepPickle the Vegetables - Mix together the two vinegars, the 1/4 cup honey, 1/2 teaspoon Sriracha, 1 teaspoon salt. Add the carrots, onions, radishes, and cucumber and mix together. Set aside for at least 30 minutes and up to 2 hours. Note - you can really use any combo of these veggies you wish.
Ask a question about this stepMake the yogurt sauce - Mix together the yogurt, 1 tablespoon Sriracha, 1/4 teaspoon honey, and 1/4 teaspoon salt. Set aside.
Ask a question about this stepMake the noodles and edamame - Boil water and add the rice noodles. About 2 minutes before the noodles are done, add the edamame. Cook until al dente. Drain and Rinse with cold water. Return to the pot and just before serving, add the sesame seeds, 4-6 TB (to taste) of the vegetable pickling liquid, and salt to taste.
Ask a question about this stepCook the fish: Broil for about 6-10 minutes until browned and cooked through. The cooking time really depends on the thickness of your fish.
Ask a question about this stepAssemble the Dish: In a shallow bowl or plate, place a mound of noodles and edamame, top with a piece of fish, drizzle the yogurt sauce over the fish, top with a scoop of the picked vegetables (drained of the pickling juice), and sprinkle with cilantro.
Ask a question about this stepEnjoy!
Ask a question about this stepJust caught that I typed beg instead of veg...
I made this the other night with salmon and it was lovely. A perfect sweet / salty combo. Tonight I am just doing the pickles and adding them to our salads. They are totally addictive, thanks!
was so excited to try this b/c it looked gorgeous but sadly it did not fulfill my expectations. flavor was virtually nonexistent on rice noodles and veggies did not get pickled enough. catfish was decent.
I'm sorry you didn't enjoy it. I just noticed that I forget to note in step 4 to drizzle with sesame oil. It is in the ingredient list but I forgot to include it in the step. You also need to salt to taste. But we all have different tastes . . .that's what makes the food world so great!
Hi melissav! I made this tonight--we really enjoyed it. I added a squirt of lime because I thought it needed a little more acid. (But that's just me.) Great recipe--thanks!
Just made this and really loved it! I hadn't made this type of rice noodle before...mine had instructions to soak in warm water for an hour, then cook for only 50 seconds. It was so easy! Also added some fresh red leaf lettuce chopped up. We'll make this again and again. Thanks for the great recipe.
Thanks for the comment monkeymom. So glad you liked it. I like the addition of lettuce.
thoughts on whether this could be prepared ahead of time and served at room temp?
I think it would work. I do wonder, however, if the noodles might get gummy or clump together. I would add an extra drizzle of sesame oil to the noodles to help with that. Let us know how it turns out.
Just want to tell you that I made the pickled veggie part of your recipe to put on my pork belly buns tonight. The pickles were delicious! Can't wait to make the full recipe!
So glad to hear that. Your pork belly buns sound good. I just got hungry thinking about them!
Sorry - that comment above was from me. A friend was logged in on my computer and I didn't realize.
Congrats melissav! It's beautiful and creative...and healthy? Wow, great job!
Thanks everyone for your comments. I went to check the site today during lunch, completely forgetting that I had submitted a recipe to this contest. It was such a pleasant surprise to see my recipe staring me in the face!
Oh, gosh, sounds wonderful. I see this going on the menu as soon as it gets warm enough I don't want soup and stew!
congrats, this is a lovely dish!
Congrats! :)
Congrats melissav! This sounds so delicious, I am looking forward to trying it.
Oh my, I love everything about this dish. It looks spectacular! Congrats, and I can't wait to give it a try!
melissav, my sister in seafood! Congrats and good luck to you - this sounds fantastic!
Thanks LND. Too funny, huh? I had a chuckle when I saw who I was up against. Good luck to you as well. We had your dish last week and it was great.
Wow! This looks awesome. Congrats, melissav!
this looks great, just saw on Colbert Report an interview with an oceans expert suggesting that we can still eat catfish without imperiling our lives and environment
Thanks, I hope you try it. I have also heard that catfish is a good choice, both healthwise and environmentally - at least for the time being until another study is released :-)
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
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A colorful array of red onion, garlic, carrot, cucumber, radish, scallion, ginger, edamame, sriracha, honey, yogurt, black sesame, rice noodles and catfish.
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Back in the kitchen together again! And making pickles.
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We thought the pickling liquid looked quite captivating before we whisked everything together.
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Melissav says you can use any combination of the veggies she mentions -- we went with all of them.
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The marinade for the fish.
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Toasting black sesame seeds brings out a sweet, rich, nutty flavor. But be careful not to scorch them!
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We coated the catfish completely in the marinade, using a bowl rather than a plastic bag -- it worked just fine.
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A quick broil glazes the fish nicely.
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Meanwhile, we whipped up the yogurt sauce with sriracha and honey.
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And cooked the rice noodles and edamame.
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We love melissav's technique of using some of the pickling liquid to flavor and moisten the noodles.
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Serving dramatics.
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Talk about colorful!
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Just made this and loved it! Used hake instead of catfish. It was so light but with bright clean flavors. And it looks stunning. I'm looking forward to using the rest of the pickled beg on sandwiches tomorrow. If this had been submitted for a summer contest, it would have won hands down! Thanks.