The first ever blind contestant from Masterchef with her Vietnamese comfort food, in which we totally agree! We are Vietnamese ourselves! Catfish is a very tasty fish and we have all the ingredients here at the Asian Supermarket World Foods and Imports!
Here is the link to the episode!
And the recipe:
Best cooked in a clay pot, just like how Christine did! Best served over hot rice...why doesn't Masterchef Kitchen provide them with rice cookers....all Asian households have a rice cooker! But only the original real ones...you know what I mean?
Congratulations Christine!!!
Here is the link to the episode!
Ingredients:
1 lb catfish steaks (bone and skin on or
other meaty fish steaks)
4 tbs fish sauce
3 tbs brown sugar
2 tbs minced shallots
2 tbs minced garlic
1 tbs black pepper
3 green onions, sliced 1 inches long
3 tbs caramel sauce (see below)
1 can of young coconut juice
1 thai chili (thinly sliced, optional)
cooking oil
4 tbs fish sauce
3 tbs brown sugar
2 tbs minced shallots
2 tbs minced garlic
1 tbs black pepper
3 green onions, sliced 1 inches long
3 tbs caramel sauce (see below)
1 can of young coconut juice
1 thai chili (thinly sliced, optional)
cooking oil
Directions:
For the caramel sauce all
you need is sugar and water. Use about 2 tbs of sugar and 1/4 cup water
and keep at a rolling simmer, stirring until it reduces and becomes
dark brown, about 8min or so. It should be around maple syrup like
consistency. If too thick, just add more water.
Clean the fish steaks, rinse well and pat dry. Marinade with fish sauce, sugar, pepper, garlic, and shallots for about 1/2-1 hr.
In pot, heat about 1 tbs of cooking oil on medium high and add the marinaded fish. Allow to sear and brown for about 2-3 before searing opposite side for another few minutes. Add the caramel sauce and just enough coconut juice to the level of the fish steaks. Cover and turn to med low heat and allow to simmer for about 25 min (longer if you want it really soft), checking a few times to make sure that it's not reduced too much. Add more coconut juice or caramel sauce if needed. The fish will eventually caramelize and brown, as will the sauce which will be a thick gooey consistency. Taste sauce and make final adjustments with fish sauce or sugar. Turn off heat and add additional fresh cracked pepper, green onions, and optional chili pepper.
Clean the fish steaks, rinse well and pat dry. Marinade with fish sauce, sugar, pepper, garlic, and shallots for about 1/2-1 hr.
In pot, heat about 1 tbs of cooking oil on medium high and add the marinaded fish. Allow to sear and brown for about 2-3 before searing opposite side for another few minutes. Add the caramel sauce and just enough coconut juice to the level of the fish steaks. Cover and turn to med low heat and allow to simmer for about 25 min (longer if you want it really soft), checking a few times to make sure that it's not reduced too much. Add more coconut juice or caramel sauce if needed. The fish will eventually caramelize and brown, as will the sauce which will be a thick gooey consistency. Taste sauce and make final adjustments with fish sauce or sugar. Turn off heat and add additional fresh cracked pepper, green onions, and optional chili pepper.
Best cooked in a clay pot, just like how Christine did! Best served over hot rice...why doesn't Masterchef Kitchen provide them with rice cookers....all Asian households have a rice cooker! But only the original real ones...you know what I mean?
Congratulations Christine!!!
2 comments:
Everyone enjoys comfort food but to make a statement that Vietnamese food is comfort food is a little redundant, because Joshua’s African American food is also considered comfort food (soul food). Any food that you've grown up eating and have fond memories while doing so is considered a comfort food. The catfish dish Christine cooked in the finals blew the judges off their feet. On the last episode of “Masterchef” Christine's final menu consisted of Thai papaya salad with crab and mixed vegetables, braised pork belly with rice, crispy kale and maitake mushrooms topped with a quail egg, and coconut lime sorbet with a ginger tuile, and it sounds like this Asian Super Market of your has all the ingredients. My Hopper automatically recorded this show for me using it’s Primetime Anytime feature. I work for Dish and can tell you not only does it record this show but every prime time show that comes on CBS, NBC, FOX and ABC everyday in HD! My DVR is the only reason why I was able to copy both Joshua’s and Christine’s dishes over the course of the season, because with the Hoppers full DVR functionality in ever room that allowed me to start a recording for the show in one room, pause it, and finish watching it in another room.
Hi Connan! Thank you for your comment! Most definitely, soul food exists everywhere and for every ethnic cuisine. I just simply chose Christine's catfish because it is comfort food for me solely. I can still remember the first time ever as a little girl, and my mom had made this fish in a weird [read: clay] pot and while eating it, my dad had told us stories of the history of catfish, the abundance of it in Vietnam, and also what the many things you could with it. When I first saw Christine make it, it automatically reminded me of the time at the dinner table. Of course, we are a family owned business, and we were just commenting on certain food dishes and ethnic cuisines. But also very ecstatic to see Vietnamese food be in Primetime!
And, yes we do carry a large variety of ethnic specialty food here...and we hope to have you come by and shop here for the next menu on your list!
Let us know you spoke to us on our blog! My name is btw, Patricia!
Come by and say hi!
Happy cooking!
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