Crispy Catfish & Cracked Freekeh with Kumquat, Thai Basil & Chile Glaze

Crispy Catfish & Cracked Freekeh

with Kumquat, Thai Basil & Chile Glaze

Group Created with Sketch. 20 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving

In America, catfish are most closely associated with the cuisine of the South, but they’re actually found the world over. In this dish, we’re taking cues from Southeast Asian cooking and coating the fish in an incredible, complex (but easy-to-make) glaze. You’ll combine sweet, tart kumquats (which are native to the Asia-Pacific regions) with aromatic Thai basil and bird’s eye chile, a variety prized for its heat and fruity notes. Stewed with sugar and a little vinegar, these ingredients create a flavorful, concentrated topping for catfish.

Get Cooking
fresh
ingredients
Crispy Catfish & Cracked Freekeh with Kumquat, Thai Basil & Chile Glaze
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the freekeh:
1 Cook the freekeh:

Heat a medium pot of salted water to boiling on high. Once boiling, add the freekeh and cook 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Peel and thinly slice the garlic. Slice the kumquats into thin rounds. Remove and discard the collard green stems; roughly chop the leaves. Pick the basil off the stems; discard the stems. Remove the stem of the bird’s eye chile. (For a spicier dish, halve the chile lengthwise to expose the seeds.) Immediately wash your hands and cutting board after handling the chile.

Cook the collard greens:
3 Cook the collard greens:

While the freekeh continues to cook, in a medium pan, heat 2 teaspoons of oil on medium-high until hot. Add the garlic; cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the collard greens and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to the pot of cooked freekeh. Wipe out the pan.

Cook the catfish:
4 Cook the catfish:

While the freekeh continues to cook, pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Place the flour onto a large plate. Coat one side of each seasoned fillet in the flour, shaking off any excess. In the same pan used to cook the collard greens, heat a thin layer of oil on medium-high until hot. Add the fillets, coated side down first. Cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate and set aside in a warm place. Carefully drain off and discard the oil, leaving any browned bits (or fond) in the pan.

Make the glaze:
5 Make the glaze:

While the freekeh continues to cook, heat the pan of reserved fond on medium until hot. Add ¼ cup of water; stir in the kumquats, bird’s eye chile, sugar, vinegar and half the basil. Cook, stirring occasionally, 3 to 5 minutes, or until thickened. Turn off the heat; remove and discard the chile. Season with salt and pepper to taste.

Dress the freekeh & plate your dish:
6 Dress the freekeh & plate your dish:

Add a drizzle of olive oil into the pot of cooked collard greens and freekeh; stir to combine and season with salt and pepper to taste. Divide the finished freekeh and cooked catfish between 2 plates. Top each fillet with a few spoonfuls of the glaze. Garnish with the remaining basil. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the freekeh:
1 Cook the freekeh:

Heat a medium pot of salted water to boiling on high. Once boiling, add the freekeh and cook 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Peel and thinly slice the garlic. Slice the kumquats into thin rounds. Remove and discard the collard green stems; roughly chop the leaves. Pick the basil off the stems; discard the stems. Remove the stem of the bird’s eye chile. (For a spicier dish, halve the chile lengthwise to expose the seeds.) Immediately wash your hands and cutting board after handling the chile.

Prepare the ingredients:
Cook the collard greens:
3 Cook the collard greens:

While the freekeh continues to cook, in a medium pan, heat 2 teaspoons of oil on medium-high until hot. Add the garlic; cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the collard greens and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to the pot of cooked freekeh. Wipe out the pan.

4 Cook the catfish:

While the freekeh continues to cook, pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Place the flour onto a large plate. Coat one side of each seasoned fillet in the flour, shaking off any excess. In the same pan used to cook the collard greens, heat a thin layer of oil on medium-high until hot. Add the fillets, coated side down first. Cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate and set aside in a warm place. Carefully drain off and discard the oil, leaving any browned bits (or fond) in the pan.

Cook the catfish:
Make the glaze:
5 Make the glaze:

While the freekeh continues to cook, heat the pan of reserved fond on medium until hot. Add ¼ cup of water; stir in the kumquats, bird’s eye chile, sugar, vinegar and half the basil. Cook, stirring occasionally, 3 to 5 minutes, or until thickened. Turn off the heat; remove and discard the chile. Season with salt and pepper to taste.

6 Dress the freekeh & plate your dish:

Add a drizzle of olive oil into the pot of cooked collard greens and freekeh; stir to combine and season with salt and pepper to taste. Divide the finished freekeh and cooked catfish between 2 plates. Top each fillet with a few spoonfuls of the glaze. Garnish with the remaining basil. Enjoy!

Dress the freekeh & plate your dish: