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About the Dish

3/4 cup Long Grain Rice
1 teaspoon Ground Tumeric
1 packet Bragg Liquid Aminos
1/4 teaspoon Beautiful Briny Sea Papadopoulos salt
8 ounces Catfish
1/2 cup All Purpose Flour
2 ounces Pea Shoots
9 ounces Tomato
1 ounce Green Onion
2 sprigs Cilantro
Per Serving
Calories 440
Total Fat 10 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 55 mg
Sodium 890 mg
Total Carbohydrates 65 g
Dietary Fiber 4 g
Sugar 7 g
Protein 23 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 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

METHOD

1
In a small saucepan with a lid, combine rice and 1/4 teaspoon Sultan Papadopoulos Salt with 1 1/2 cups water. Place pot on high heat, and bring to a boil. Reduce heat to medium-low, cover and cook until all the liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat, leaving covered until ready to serve.
2
Prepare your mise en place: Slice tomatoes crosswise into 1/4 inch thick rounds. Finely chop rounded tops and base and set aside separate from slices.Finely chop green onions. Pick and chop cilantro. Chop catfish fillets into large pieces, roughly 2 inches per side.
3
In a mixing bowl, combine turmeric, Bragg aminos, and 1/4 teaspoon Sultan Papadopolous Salt. Add catfish pieces and turn to coat them evenly with the turmeric paste.
4
Place all-purpose flour in a small bowl. Add catfish to flour and turn to coat well. Pat gently to release excess, and set aside.
5
Heat 2 teaspoons cooking oil in a large skillet over medium-high heat until shimmering. Place a clean plate by the stove to hold the catfish pieces after they are cooked. Add catfish pieces, leaving space between them. Cook undisturbed for until lightly browned on first side, 1-2 minutes. Turn and cook the other side until nicely browned, and firm and opaque throughout, 1 -2 minutes more.
6
Combine pea greens and chopped tomatoes in a mixing bowl. Stir in 1 teaspoon olive oil and 1/4 teaspoon Sultan Papadopoulos Salt.
7
Uncover rice and add green onions and cilantro. Stir well.
8
Season sliced tomatoes with salt, if desired. Serve catfish with rice, pea greens and tomatoes. Enjoy!