Spiced Catfish Fillet with Jicama
- Asafoetida5 g15 kcal
- Catfish fillet344 g327 kcal
- Ground ginger5 g17 kcal
- Jicama3 piece456 kcal
- Kaffir lime leaf1 bunch16 kcal
- Monterey Jack cheese54 g201 kcal
- Oats116 g451 kcal
- Sea salt4 g0 kcal
- Sunflower oil29 ml256 kcal
- Taro root121 g136 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.