About the Dish

Per Serving
Calories 460
Total Fat 10 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 790 mg
Total Carbohydrates 63 g
Dietary Fiber 3 g
Sugar 3 g
Protein 26 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Belgian Singel

So what do you pair with turmeric catfish? We suggest going very simple and pairing it with a classic Belgian Singel. In the Trappist tradition, Singel was the beer the monks brewed and drank themselves. Lower in alcohol, it could safely be consumed while doing the daily service to the order. Think of the singel as sessionable Belgian beer.

Belgian Singel

Gewurztraminer - Alsace, France

A minerally and spicy white wine will go well with the turmeric seasoning. It will preserve the delicate flaky nature of the catfish and the herbs will bounce off well against the fennel spice notes of the gewurztraminer.

Domaines Schlumberger, Gewurztraminer, Kessler Grand Cru, Alsace, France

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon Sultan Papadopoulos salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
2
MISE EN PLACE • Slice tomato crosswise into 1/4-inch-thick rounds. Finely chop tomato top and bottom pieces. • Finely chop green onion. • Pick and chop cilantro leaves. • Cut catfish into 2-inch pieces.
3
• In a large bowl, combine turmeric, liquid aminos and 1/4 teaspoon Sultan Papadopoulos salt. • Coat catfish in turmeric paste.
4
• Spread flour on a plate. • Dredge catfish in flour.
5
• Place a skillet over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add catfish in a single layer. Cook without disturbing until lightly browned on bottom, 1-2 minutes. • Flip catfish. Cook until browned on other side, 1-2 minutes.
6
In a bowl, toss pea greens and chopped tomatoes with 1 teaspoon olive oil and 1/4 teaspoon Sultan Papadopoulos salt.
7
• Fluff rice with a fork. • Stir in green onion and cilantro.
8
• Divide tomato slices between 2 plates. Season to taste with kosher salt. • Top tomato with pea green mixture. • Serve with rice and catfish, and enjoy!

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