Sriracha Sauce-Glazed Catfish Fillet with Bamboo Shoots

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.