You will need
- 4 5-oz. catfish fillets
- 1 lb. soba noodles, cooked and drained
- 3 tbsp. soy sauce
- 2 tbsp. rice vinegar or white wine vinegar
- 1/2 tsp. hot red pepper flakes
- 2 tbsp. firmly packed brown sugar
- 1/2 cup tahini paste
- 1 tbsp. toasted sesame oil
- 1 tsp. fresh ginger, grated
- 1/2 cup chicken broth
- 1 pineapple, peeled and cored
- 2 tbsp. pineapple juice
- 2 tbsp. rice wine vinegar
- 1 serrano chili, seeded and minced
- 1/2 cup coconut, shredded
- 1/2 cup panko bread crumbs
- salt and pepper to taste
- canola oil for sauté
- white sesame seeds for garnish
In a small saucepan, add the soy sauce, 2 tbsp. vinegar, red pepper flakes, sugar, tahini, sesame oil, ginger and chicken broth. Bring to a simmer over low heat and cook for 5 minutes. In a large bowl, toss the soba noodles with the sauce and set aside.
For the pineapple coulis, rough chop the pineapple and serrano chili, puree in a blender with the pineapple juice and vinegar. Season with salt and pepper.
Mix the coconut and panko and season the catfish on both sides with salt and pepper. Press catfish into the coconut and firmly press the crust onto the fish. Heat a sauté pan over medium heat and add canola oil to coat the bottom of the pan. When the oil shimmers, place the fish crust-side down in the pan and cook until golden brown. Turn fish and cook about 5 more minutes.
Divide the sesame noodles between 4 plates and place the catfish on top of the noodles.
Drizzle the pineapple coulis over the fish and garnish with sesame seeds.
Serves 4Recipe by New England Aquarium Chef Tim Ridge