Sriracha Sauce-Glazed Catfish Fillet with Bamboo Shoots
Autor: Andrii M.
- Bakłażan3 szt.338 kcal
- Bazylia1 pęczek7 kcal
- Chrzan80 g38 kcal
- Makaron udon172 g612 kcal
- Olej słonecznikowy16 ml141 kcal
- Pędy bambusa85 g23 kcal
- Pieprz cayenne3 g10 kcal
- Sos sriracha143 ml133 kcal
- Sól morska4 g0 kcal
- Sum366 g348 kcal
- Wasabi50 g55 kcal
- Za'atar5 g19 kcal
Kaloryczność jest szacowana na podstawie danych tabelarycznych. Jeśli liczysz kalorie ze względów zdrowotnych, sprawdzaj dokładne wartości.
Tender catfish fillet paired with bamboo shoots, horseradish root and eggplant and udon noodles, finished with wasabi root and basil and a hit of cayenne pepper and za'atar. 1. Pat the catfish fillet dry and season with sea salt, cayenne pepper and za'atar. 2. Heat sunflower oil in a heavy pan and sear the catfish fillet until it develops a deep golden crust, about 18 minutes. 3. Add bamboo shoots, horseradish root and eggplant to the pan and cook until just tender, stirring in wasabi root and basil for fragrance. 4. Cook the udon noodles separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of sriracha sauce before serving hot.