Catfish Fillet in Toasted Sesame Cream with Savory Coconut Rice and Warm Cucumber Salad

Instructions

1. 1

   1. Season the catfish fillets with 1 tablespoon (15 ml) lime juice, half of the chopped garlic, the ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let them rest for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, toast the white sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until golden and fragrant. Set aside.

3. 3

   3. For the savory coconut rice, heat a medium pot with 1 tablespoon (15 ml) oil. Add half of the scallions and sauté for 2 minutes. Stir in the white rice for 1 minute. Add 200 ml coconut milk, 240 ml water, and 1/2 teaspoon salt. Once boiling, lower the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat, add half of the fresh cilantro, and fluff with a fork.

4. 4

   4. Blend the toasted sesame seeds with 200 ml coconut milk, the grated panela, 2 tablespoons (30 ml) lime juice, a pinch of salt, and 1/4 teaspoon black pepper until smooth and creamy.

5. 5

   5. Heat a wide skillet with 1 tablespoon (15 ml) oil over medium-high heat. Sear the catfish fillets for 3 to 4 minutes per side, until cooked through and lightly caramelized. If checking doneness by temperature, cook to 145°F / 63°C at the thickest part. Remove and keep covered.

6. 6

   6. In the same skillet, reduce to medium heat and add the butter with 1 tablespoon (15 ml) oil. Sauté the remaining garlic, scallions, and red bell pepper for 3 minutes. Add the sesame cream and cook for 2 to 3 minutes, stirring, until the sauce thickens slightly.

7. 7

   7. Add the cucumber to the skillet with the sauce and cook for just 1 minute so it becomes warm while staying fresh. Add the remaining cilantro and adjust with the remaining salt and black pepper.

8. 8

   8. Serve one portion of savory coconut rice on each plate, place a catfish fillet on top or alongside, and spoon over the toasted sesame cream and warm cucumber salad. Serve hot.