Coconut-Braised Catfish Fillet and Kidney Beans Bowl

Moroccan-inspired comfort food: tender catfish fillet paired with zucchini, eggplant and horseradish root and kidney beans, finished with shiso leaf and a hit of curry powder and dried thyme. 1. Pat the catfish fillet dry and season with salt, curry powder and dried thyme. 2. Heat olive oil in a heavy pan and roast the catfish fillet until it develops a deep golden crust, about 16 minutes. 3. Add zucchini, eggplant and horseradish root to the pan and cook until just tender, stirring in shiso leaf for fragrance. 4. Cook the kidney beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mustard before serving hot.