Farm-raised catfish fillets
Dry Sherry
Soy sauce
Ginger, minced
Rice wine vinegar
Granulated sugar
Dark sesame oil
Garlic, minced
Sesame seeds
Peanut oil
Seasonal vegetable melange
Prepared rice (optional)
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6 lb. 24x4 oz.
2 cups
1/2 cup
1/2 cup
1/3 cup
1/3 cup
1/4 cup.
2 Tbsp.
2 cups
1 1/2 cups
1 1/2 gal.
1 1/2 gal.
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1. Lay catfish evenly in bottom of sheet
pan, cover and slack-off slightly under refrigeration.
2. In bowl combine sherry, soy, ginger,
vinegar,
sugar, oil and garlic; pour half over
catfish.
Cover and refrigerate Õ several hours
or
overnight.
Larger quantities of marinade may be
prepared
and held covered and refrigerated up
to 2
weeks.
3. Drain and dry catfish. Coat with
sesame
seeds on each side of catfish, 2 Tbsp.
per
fillet.
4. For Each Serving: Heat 1 Tbsp. oil;
add
catfish and sauté until browned on
each side
and cooked to correct internal temperature.
Serve immediately or hold. Maximum
holding
time of 30 minutes at 175°F.-200°F.
with
a minimum internal temperature.
5. To serve: Heat 1 Tbsp. reserved
marinade
with 1 cup reheated vegetable mixture.
Place
on hot serving plate. Top with hot
catfish.
Serve with rice, if desired.
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