{"id":544,"date":"2007-11-09T10:08:47","date_gmt":"2007-11-09T10:08:47","guid":{"rendered":"http:\/\/scientopia.org\/blogs\/goodmath\/2007\/11\/09\/friday-recipe-catfish-in-dashi-sauce\/"},"modified":"2007-11-09T10:08:47","modified_gmt":"2007-11-09T10:08:47","slug":"friday-recipe-catfish-in-dashi-sauce","status":"publish","type":"post","link":"http:\/\/www.goodmath.org\/blog\/2007\/11\/09\/friday-recipe-catfish-in-dashi-sauce\/","title":{"rendered":"Friday Recipe: Catfish in Dashi Sauce"},"content":{"rendered":"<p> This dish is one of my own creations. It&#8217;s inspired by reading<br \/>\nMing Tsai&#8217;s cookbooks, and seeing how he combines things. But as far as I<br \/>\nknow, he doesn&#8217;t do anything like this.<\/p>\n<p> You really need catfish for this. I&#8217;ve tried it with other fish, but<br \/>\nit just doesn&#8217;t work as well. Catfish has a unique flavor and texture which<br \/>\nis particularly well-suited to this.<\/p>\n<p><!--more--><\/p>\n<p> There are three parts to this: the soy glaze, the dashi sauce, and the fish.<\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li><em>Soy Glaze<\/em><\/li>\n<ul>\n<li> 1 cup soy sauce<\/li>\n<li> 1\/2 cup brown sugar<\/li>\n<\/ul>\n<\/li>\n<li><em>Dashi sauce<\/em>\n<ul>\n<li> 1 large leaf of dried konbu seaweed<\/li>\n<li> 1 large handful of dried shredded japanese bonito<\/li>\n<li> 2 cups water<\/li>\n<li> Whites of 2 or 3 scallions<\/li>\n<li> A couple of disks of fresh sliced ginger root.<\/li>\n<li> 2 tablespoons unsalted butter<\/li>\n<\/ul>\n<li><em>Catfish<\/em>\n<ul>\n<li> 2 large catfish fillets<\/li>\n<li> Cornstarch<\/li>\n<li> Greens of two scallions, finely minced.<\/ul>\n<\/ul>\n<\/ul>\n<p><b>Instructions<\/b><\/p>\n<ol>\n<li> Soy Glaze: the soy glaze is simple. Mix together the soy sauce and<br \/>\nbrown sugar, and then simmer on low heat until they get a syrupy texture.\n<\/li>\n<li>Dashi Sauce\n<ol>\n<li> Put the water and the konbo leaf into a pot, and heat it to<br \/>\na boil. Reduce the heat, and let it simmer for about 5 minutes.<\/li>\n<li> Remove the konbu, and take the broth off the heat.<\/li>\n<li> Add in the bonito, but don&#8217;t stir &#8211; just drop it in and let it<br \/>\nsettle into the water by itself. Let it sit for 5 minutes or so, and<br \/>\nthen strain.<\/li>\n<li> Bring it back to stove, add the scallion whites and ginger, and<br \/>\nsimmer it until it reduced by about half, then remove it from the heat.<\/li>\n<li> Strain the scallions and ginger out, add salt to taste, and whip in the butter. The butter should thicken<br \/>\nthe sauce slightly, but it should still be a very light brothy sauce.<\/li>\n<\/ol>\n<\/li>\n<li>The Catfish\n<ol>\n<li> Lightly salt and pepper the catfish filets, and then lightly<br \/>\ncoat them with cornstarch.<\/li>\n<li> Put some lightly flavored oil in a hot skillet (i.e., canola or soybean oil, not olive oil), and cook the fish until it&#8217;s just barely cooked through<br \/>\nand browned on both sides.<\/li>\n<p>catfish, lightly salt and pepper it, and then lightly coat it in cornstarch. <\/ol>\n<\/li>\n<li> Putting it all together: put the catfish on the plate. Spoon<br \/>\na couple of tablespoons of the dashi sauce. Then drizzle one<br \/>\nteaspoon of the soy syrup over it, and sprinkle it with the<br \/>\nshredded scallion tops.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This dish is one of my own creations. It&#8217;s inspired by reading Ming Tsai&#8217;s cookbooks, and seeing how he combines things. But as far as I know, he doesn&#8217;t do anything like this. You really need catfish for this. I&#8217;ve tried it with other fish, but it just doesn&#8217;t work as well. Catfish has a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[55],"tags":[137,157,223],"class_list":["post-544","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-cooking","tag-fish","tag-recipe"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4lzZS-8M","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/544","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/comments?post=544"}],"version-history":[{"count":0,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/544\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/media?parent=544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/categories?post=544"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/tags?post=544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}