Curried Catfish Pané

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Great first time frying breaded fish.
Topped it with a blend of sautéed onions, pumpkin purée, and fire roasted tomatoes, safflower oil, and the freshly made cornmeal-curry spice. Raw Cayote decorates the edges and goes well with the tomato blend. Continue reading

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Orange Miso Salmon

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After a 9-hour marination–plus a few slices of sashimi–the succulent fillets hit the piping hot oil searing the skin. Immediately after hitting the pan, the heat was reduced to low and the salmon cooked for ~5min (flipping-over for the last 15s). Continue reading

10-Minute Citrus-Poached Catfish

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Fill a skillet with a 1/2 inch of water, add a splash of citrusy vinegar — Calamansi Balsamic was on-hand for this instance– or a  squeeze of fresh lemon. 

Bring to a boil over medium / 60% heat.

With scales down, cook the catfish for 4-5 min in the uncovered skillet.

Flip the fish, add spinach atop, and cover.  Cook another 3-4 min, or until the fish and greens are cooked. There should only be a little liquid remaining.

Remove from heat.

Using two turners, flip the fish and leaves onto a plate so the fish has a vibrant bed of green. 

Drizzle broth atop the finished product.

Bon Appetit!