Sizzling Catfish With Black Bean Soy Sauce Recipes

Steps:

• Blend first 7 ingredients in processor until finely chopped. Stir in green onions, cilantro and sesame seeds. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• *Available at Asian markets, specialty foods stores and some supermarkets.

Steps:

• Whisk vinegar, soy sauce, lime juice, grated ginger, garlic and golden brown sugar in small bowl to blend. Mix in 3 tablespoons chopped chives. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Press 1 tablespoon chopped chives onto both sides of fish. Sprinkle fish with salt and pepper. Dredge fish in flour; shake off excess.
• Pour peanut oil into heavy large skillet to depth of 1/4 inch. Heat oil over medium-high heat. Add catfish fillets to skillet and cook until crisp outside and just opaque in center, about 3 minutes per side. Transfer catfish to paper towels to drain. Place catfish on plates. Pour sauce over. Garnish catfish with whole chives and serve immediately.

Steps:

• Make three 2-inch slits on each side of each catfish.
• Stuff each slit with a slice of ginger.
• Pour enough peanut oil into a wok or a large, deep skillet so that it will cover catfish completely when frying.
• Heat oil until sizzling hot.
• Fry catfish in the hot oil, one at a time, turning to cook on all sides until golden brown and crispy and fish flakes easily when tested with a fork.
• Drain on paper towels.
• Place on serving plates and squeeze lemon juice over the hot catfish.
• Garnish with fried mushrooms, enoki mushrooms and greens.
• Serve with a bowl of ponzu sauce.
• For Ponzu Sauce: Mix all ingredients in a small bowl.
• Makes 1 cup.