Catfish Kabayaki
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
515 kcal
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Course
Main Course
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Cuisine
Japanese
Catfish Kabayaki
Description
This Catfish Kabayaki recipe begins by seasoning basa fillets with salt and black pepper, then lightly dusting them with all-purpose flour. The fillets are pan-fried in neutral oil until they develop a golden crust while remaining tender inside. A kabayaki sauce made from soy sauce, mirin, sake, and sugar is whisked together and poured over the fish to simmer, coating each piece with a shiny, flavorful glaze.
Serving the glazed catfish on top of freshly cooked Japanese short-grain rice creates a simple but hearty donburi-style dish. Toasted white sesame seeds add mild nuttiness, and sansho pepper can be sprinkled on top for a hint of citrusy spiciness.
The method balances crispness on the surface of the fish with the moist interior and sweet-savory sauce, creating a traditional kabayaki-style flavor often associated with eel, adapted here with catfish.
Ingredients
- 2 basa fillets catfish fillets
- ⅛ tsp kosher salt Diamond Crystal brand
- ⅛ tsp black pepper freshly ground
- 1½ Tbsp all-purpose flour
- 1½ Tbsp neutral oil
- 2 green onion or scallions
- 2 ervings Japanese short-grain rice typically 1⅔ cups (250 g) per donburi serving, cooked
- 1 tsp white sesame seeds toasted
- sansho pepper optional, Japanese
For the Seasonings
- 3 Tbsp soy sauce
- 2 Tbsp mirin
- 2 Tbsp sake
- 1 Tbsp sugar
Instructions
- Before You Start: Gather all the ingredients. For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot on the stove, Instant Pot, or donabe.
- Cut 2 basa fillets (catfish fillets) in half. Season both sides of the catfish fillets with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
- Coat the fillets with 1½ Tbsp all-purpose flour (plain flour). Gently shake off the excess flour.
- Heat 1½ Tbsp neutral oil (if you like a crispier texture, use 2 to 2½ Tbsp oil) in the frying pan over medium heat. Cook both sides of the fillet until golden brown, about 3–4 minutes each side.
- Whisk 2 Tbsp sake, 2 Tbsp mirin, 3 Tbsp soy sauce, and 1 Tbsp sugar together in a small bowl. Pour the sauce over the fish in the pan. Using a spoon, scoop some sauce and pour it over the fish several times. Cook a few minutes until the sauce thickens.
- Thinly slice 2 green onions/scallions and sprinkle over the fish. Turn off the heat. Divide 2 servings cooked Japanese short-grain rice into individual large donburi bowls or plates. Serve the fish over the rice. Drizzle the sauce over the fish. Sprinkle with 1 tsp toasted white sesame seeds and Japanese sansho pepper, if you‘d like.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 40g | 13% |
| Protein | 31g | 62% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 1247mg | 52% |
| Potassium | 586mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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