master

In Chinese cuisine, plum sauce often accompanies meats and fish for deliciously sweet and savory contrast. Tonight’s spin on the classic is made with thick soy sauce, butter, and fresh plum, chopped into small pieces so it breaks down a bit as the sauce cooks. It makes for a simple, elegant way to elevate our pan-seared catfish and side of jasmine rice, mixed together with peas, carrots, and aromatic garlic chives. (Chefs, English pea pods can show some blemishes, but the peas inside are still just as tasty!)

Ethan Mick

with Jasmine Rice, Sweet Peas, & Carrots

Crispy Catfish & Plum Sauce

Catfish Fillets

Jasmine Rice

English Peas

Carrots

Garlic

Plum

Garlic Chives

Butter

Thick Soy Sauce

Mirin

Ingredients

In a small pot, combine the **rice**, **a big pinch of salt**, and **1 cup of water**. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the rice:

While the rice cooks, wash and dry the fresh produce. [Peel](#) the carrots; quarter lengthwise, then cut crosswise into 1-inch pieces. Shell the peas. [Peel](#) and thinly slice the garlic. Cut the garlic chives into 1-inch pieces. Pit and small dice the plum.

Prepare the ingredients:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **carrots**; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the **peas** and **garlic**; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add **¼ cup of water** and cook, stirring occasionally, 2 to 3 minutes, or until the vegetables have softened and the water has cooked off. Turn off the heat and stir in **half the garlic chives**; season with salt and pepper to taste.

Cook the vegetables:

To the pot of **cooked rice**, add the **cooked vegetables** and **half the mirin**. Stir to combine; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan used to cook the vegetables.

Finish the rice:

Pat the **catfish** **fillets** dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Drain off and discard any excess oil from the pan.

Cook the catfish:

Add the **plum** to the pan of reserved fond. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the **thick soy sauce** and **1 tablespoon of water**. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the **butter** and cook, stirring constantly, 30 seconds to 1 minute, or until melted and thoroughly combined. Turn off the heat and stir in the **remaining** **garlic** **chives** and **remaining mirin**. Divide the **finished rice** between 2 dishes. Top with the **cooked catfish fillets**. Garnish the catfish fillets with the sauce. Enjoy!