Thai Basil Rice Sweet n Sour Catfish

Dashi - Asian stock

8 " square of Kombu

2 ½ quarts of water

2 cups Bonito flakes

Hydrate the Kombu in water for thirty minutes.

Turn pot on medium-high heat for about ten minutes.

Remove the Kombu and cook for five minutes.

Reduce heat to medium low and add the Bonito flakes and stir regularly for ten minutes.

Strain the liquid through a fine mesh strainer or cheese cloth.

Keep stock warm for the next step.

Roll catfish filets up into a roll then with two strings tie the filet up to hold it into shape with both strings.

Slice the catfish filet rolls into two pieces. These are called Rossetts because they look like roses.

Place them in the stock and cook them on medium low heat till done.

Remove from stock and place on serving plate.

Sweet and sour sauce

1 cup Dashi

1 Tbsp. light Soy Sauce

1 Tbsp. Saki 

3 Tbsp. Rice Vinegar

3 Tbsp. Sugar

½ tsp. minced Ginger

1 tsp. minced Garlic

1 Tbsp. Cornstarch mixed well with 2 Tbsp. cold water to thicken sauce.

Add all the ingredients to a sauce pan and heat on medium-high heat till it gets to a simmer then thicken with the corn starch and cover the catfish with the sauce.

Garnish with red bell pepper, snap peas, and green onions

Thai basil Rice

2 Tbsp. canola oil

1 tsp. sesame oil

3 cloves of garlic chopped

1 ½ C. Jasmine Rice

1 tsp. Salt

1 Tbsp. Lime Juice

1 Tbsp. Butter

¼ C. chopped fresh Thai Basil

¼ C. chopped Green Onions

*In a medium size sauce pan heat the Canola and sesame oil over medium heat. Sweat the onions for about two minutes.

*Add garlic and the rice and stir together well and cook for about two minutes.

*Add 2 ½ cups of water with salt and bring to a boil.

*Reduce heat to low, cover and simmer for about fifteen minutes and the rice is tender.

*Remove from the heat and add the lime juice, butter, Thai basil and green onions.

*Mix and fluff the rice. Taste and adjust the seasoning if needed.