Ginger-rubbed Catfish Num Pang

Adapted by StarChefs.com
May 2011
Yield: 4 Servings

INGREDIENTS:

Ginger-rubbed Catfish Fillets
¼ cup soy sauce
¼ cup honey
2 tablespoons minced ginger
4 tablespoons freshly ground black pepper
2 tablespoons brown sugar
1 scallions, thinly sliced
olive oil
4 large fillets catfish
To Assemble and Serve
4 semolina rolls
Chili mayonnaise
cilantro
cucumber, peeled and sliced
Pickled carrots

METHOD:

For the Ginger-rubbed Catfish Fillets:
Combine the soy sauce, honey, ginger, pepper, sugar, and scallions in a bowl; mix well. Pat the catfish fillets dry. Put a pan over a medium heat and pour in enough olive oil to coat the pan. Sear the catfish fillets in the olive oil until lightly browned. Slowly pour enough of the soy sauce mixture to lightly coat the fillets and finish searing. Once the fillets are cooked through, remove them from the pan and pour the remaining glaze into the pan. Simmer until slightly thickened. Brush the finished fillets with this thickened glaze.

To Assemble and Serve:

Toast the semolina rolls and spread with chili mayonnaise. Add 1 glazed catfish fillet to each sandwich and garnish with cilantro, cucumbers, and pickled carrots.