Baked Wasabi Catfish
1/4 cup soy sauce
2 tablespoons olive oil
2 teaspoons wasabi paste
1 teaspoon minced garlic
1/4 teaspoon crushed oregano, or more to taste
1 pinch ground black pepper, or to taste
16 ounce catfish fillet
1 pinch Cajun seasoning (such as Tony Chachere’s), or to taste
- Preheat oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and grease with olive oil.
- Mix soy sauce, olive oil, wasabi paste, garlic, oregano, and black pepper in a bowl. Cut a diagonal slash across each piece of fish and coat fish with wasabi mixture; spoon remaining wasabi mixture over fish and into the diagonal cuts. Place fish into prepared baking dish and sprinkle with Cajun seasoning.
- Bake in the preheated oven until fish is opaque and flakes easily, 7 to 9 minutes.
Inspired by: http://allrecipes.com/recipe/wasabi-trout/
- 2 tablespoons vegetable oil
- 2 medium garlic cloves, minced
- 1 tablespoon of diced picked ginger
- 1/4 teaspoon red pepper flakes
- 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon water
- In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
- Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
- Turn off the heat, stir in the sesame oil, and season with salt if desired.
Inspired by: http://www.chow.com/recipes/28071-sauteed-bok-choy