Sriracha Sauce-Glazed Catfish Fillet with Bamboo Shoots
- Bamboo shoots85 g23 kcal
- Basil1 bunch7 kcal
- Catfish fillet366 g348 kcal
- Cayenne pepper3 g10 kcal
- Eggplant3 piece338 kcal
- Horseradish root80 g38 kcal
- Sea salt4 g0 kcal
- Sriracha sauce143 ml133 kcal
- Sunflower oil16 ml141 kcal
- Udon noodles172 g612 kcal
- Wasabi root50 g55 kcal
- Za'atar5 g19 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.