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About the Dish

  • Long Grain Rice

    Long Grain Rice

  • PeachDish Salt

    PeachDish Salt

  • Green Onion

    Green Onion

  • Asparagus

    Asparagus

  • Cucumber

    Cucumber

  • 5iveOaks Traditional Pepper Jelly

    5iveOaks Traditional Pepper Jelly

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Catfish

    Catfish

  • Panko

    Panko

  • Red Curry Paste

    Red Curry Paste

  • Fish Sauce

    Fish Sauce

  • Duke's Mayonnaise

    Duke's Mayonnaise

  • Turbinado Sugar

    Turbinado Sugar

METHOD

1
In a small saucepan with a lid, combine rice and 1/4 teaspoon PeachDish salt with 1 1/4 cups of the water. Place pot on high heat, and bring to a boil. Reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat, leaving covered until ready to serve. Bring remaining 3 cups water to a boil over high heat, for cooking chopped asparagus.
2
Prepare your mise en place: Trim and discard green onions roots. Thinly slice whites and greens keeping them separate; set aside 1 tablespoon chopped onion greens for fish cakes. Trim and discard cucumber ends, peel then quarter lengthwise and cut into 1/2-inch pieces. Hold each asparagus spear by its thick white base, and bend the stalk hard to break off the ends and discard; line up trimmed spears, then cut off 1-inch from tip end and set aside; thinly slice spears into small rounds to measure 1/4 cup. Set aside in a small bowl; Chop remaining spears into 1-inch pieces and set aside with asparagus tips.
3
When 3 cups water is boiling. Scoop out 1 tablespoon hot water and pour it in a medium bowl and set aside, then add 1-inch asparagus pieces. Cook until bright green and just tender, about 3 minutes.
4
While asparagus is cooking, add pepper jelly, apple cider vinegar, and chopped cucumbers to medium bowl with hot water. Set aside. Drain, rinse in cold water, and add to the bowl of chopped cucumbers. Use your hands to mix the cucumbers and asparagus with the pepper jelly dressing. Add the reserved tablespoon of green onion tops, toss again. Taste and adjust seasoning as desired with PeachDish Salt and vinegar.
5
To prepare fish cakes, cut catfish fillets into 4 pieces, and then cut each piece lengthwise into thin strips. Gather a few strips and chop them crosswise to break down into tiny bits. Scrape catfish into a pile and chop again, moving your knife back and forth over the meat to break it down well. You want the fish to be very finely chopped.
6
Scoop catfish into a large mixing bowl. Add panko bread crumbs, red curry paste (using all of the red curry paste will yield a somewhat spicy dish, use less if you prefer a milder flavor), fish sauce, mayonnaise, turbinado sugar, and 1/4 teaspoon of PeachDish salt. Use your hands or a large wooden spoon to mix everything together well, then add the 1/4 cup of thinly sliced asparagus rounds and chopped green onions. Scoop some of the catfish mixture into a 1/4-cup portion. Gently flatten it into a 1/2-inch thick patty. Continue, making 6 fish cakes. Place by the stove, along with the cucumber relish and the covered rice.
7
To cook the fish cakes, place a skillet over medium-high heat for 1 minute. When the skillet is hot, add 2 teaspoons vegetable oil. When the oil is shimmering, add the fish cakes. Cook undisturbed until nicely browned, about 1 minute. Carefully turn and cook until the second side is browned nicely and the fish cake is firm and cooked through, 1 to 2 minutes more.
8
Transfer to two serving plates, and add rice and cucumber relish. Enjoy!