Spiced Catfish Fillet with Jicama

Cajun-inspired comfort food: tender catfish fillet paired with jicama and taro root and oats, finished with kaffir lime leaf and a hit of ground ginger and asafoetida. 1. Pat the catfish fillet dry and season with sea salt, ground ginger and asafoetida. 2. Heat sunflower oil in a heavy pan and sear the catfish fillet until it develops a deep golden crust, about 16 minutes. 3. Add jicama and taro root to the pan and cook until just tender, stirring in kaffir lime leaf for fragrance. 4. Cook the oats separately according to type until tender, then combine with the pan juices. 5. Shave monterey Jack cheese over the top just before serving.