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About the Dish

  • Long Grain Rice

    Long Grain Rice

  • Ground Tumeric

    Ground Tumeric

  • Tomatillo

    Tomatillo

  • Jalapeño

    Jalapeño

  • Green Onion

    Green Onion

  • Lime

    Lime

  • Catfish

    Catfish

  • Farm Eggs

    Farm Eggs

  • Panko

    Panko

  • Celery

    Celery

  • Mayonnaise

    Mayonnaise

  • Cilantro

    Cilantro

METHOD

1
MISE EN PLACE • Under cold running water, remove and discard tomatillo husks. Chop tomatillos finely. • Finely chop jalapeño (for a milder dish, remove seeds). • Juice lime. • Thinly slice green onion. • Thinly slice celery on a bias. • Pick and chop cilantro leaves.
2
• Place a small saucepan over medium-high heat. Add rice, turmeric and 1 1/2 cups water. • When water boils, cover pan. Reduce heat, and simmer until rice is tender and all water is absorbed, about 15 minutes.
3
In a bowl, combine tomatillos, jalapeño, half of green onion, half of lime juice, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
4
Season fish on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
5
• In a bowl, crack and beat egg. • Add breadcrumbs to a plate. • Dredge fish in egg, then coat in breadcrumbs.
6
In a bowl, combine celery, remaining lime juice, remaining green onion, 1/4 teaspoon kosher salt, 1/4 teaspoon pepper and mayonnaise.
7
• Place a skillet over medium-high heat. Add 1 1/2 teaspoons cooking oil. When hot, add fish. Cook without disturbing until golden on bottom, 3-4 minutes. • Drizzle 1 1/2 teaspoons cooking oil over fish. Carefully flip fillets, and cook until opaque throughout and golden, 3-4 minutes.
8
• Divide fish and rice between 2 plates. Garnish with cilantro. • Top fish with celery slaw, and serve tomatillo salsa on the side. Enjoy!