Recipes from two guys who have always loved cooking.
You often see this at Asian restaurant, but I rarely see people order it. When I do though, it usually a spectacle, at least at the places I go to. They bring this exotic pot that doesn’t match their typical plates. Sometimes it’s sizzling, boiling–sometimes not. The smell is amazing when the lift the lip open, and the plume of steam rises.
Even with all these tantalizing features of claypot catfish, I’ve never order it at a restaurant. My mom makes this, so there is no need. So this is another “mom” recipes that is simple and delicious. I took some liberties of course!
1/2 lbs of catfish steaks, bones or no bones it doesn’t matter
3 cups of soy sauce
1 cup of water
3 tablespoons of agave, or just 2 tablespoons of sugar
Chopped Chive to garnish
Preheat the oven to 400F. I read that the claypot method usually involves cooking on low temperature and for a long time, but I think this temperature is good for fish.
In a pyrex dish that has high walls and fits the catfish nicely (you don’t want the dish to be too big), throw all of the ingredients in, except the chive. Give it a mix and cover tightly with foil. You want to seal the steam in. Bake this for about 30 minutes. Garnish with the chive and serve with rice. That’s it. How terribly simple is that? As good as my mom’s? Pretty close. She puts more love into it.
For all of you who are adventurous, try this out!