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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.

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!