Chile-Glazed Catfish with Thai Basil & Purple Rice

Chile-Glazed Catfish

with Thai Basil & Purple Rice

Group Created with Sketch. 55 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving

The bird’s eye chile, which gets its name from the pepper’s distinctive, beak-like shape, is a favorite ingredient in Thai cooking. Tonight, we’re using it in a vibrant glaze for catfish, where its potent heat is balanced by the sweetness of fresh blood orange juice and the fragrant bite of Thai basil. A bed of gorgeous purple
rice tossed with sautéed collard greens rounds out the dish. (Chefs, you may receive a green or red chile. They're equally spicy, so be sure to only use as much as you’d like!)

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Cook the rice:
1 Cook the rice:

Heat a small pot of salted water to boiling on high. Once boiling, add the rice and cook 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel and thinly slice the garlic. Remove and discard the collard green stems; roughly chop the leaves. Halve the orange; squeeze the juice into a bowl, straining out any seeds. Pick the basil leaves off the stems; discard the stems. Thinly slice the chile into rounds. Immediately wash your hands and cutting board after handling.

Cook the collard greens:
3 Cook the collard greens:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; cook, stirring constantly, 1 to 2 minutes, or until lightly browned and fragrant. Add the collard greens; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water and cook, stirring occasionally, 3 to 5 minutes, or until wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Coat & cook the catfish:
4 Coat & cook the catfish:

While the rice continues to cook, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fillets in the flour, tapping off any excess. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated fillets and cook 3 to 5 minutes per side, or until golden brown and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate and set aside in a warm place. Carefully drain off and discard any remaining oil.

Make the glaze:
5 Make the glaze:

To the pan of reserved fond, add the sugar, vinegar, orange juice (be careful, as the liquid may splatter) and as much of the chile as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook on medium, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat and stir in half the basil (tearing the leaves just before adding). Season with salt and pepper to taste.

Finish the rice & plate your dish:
6 Finish the rice & plate your dish:

To the pot of cooked rice, add the cooked collard greens and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Divide the finished rice and cooked catfish fillets between 2 dishes. Top the catfish with the glaze. Garnish with the remaining basil (tearing the leaves just before adding). Enjoy!

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1 Cook the rice:

Heat a small pot of salted water to boiling on high. Once boiling, add the rice and cook 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Set aside in a warm place.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel and thinly slice the garlic. Remove and discard the collard green stems; roughly chop the leaves. Halve the orange; squeeze the juice into a bowl, straining out any seeds. Pick the basil leaves off the stems; discard the stems. Thinly slice the chile into rounds. Immediately wash your hands and cutting board after handling.

Cook the collard greens:
3 Cook the collard greens:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; cook, stirring constantly, 1 to 2 minutes, or until lightly browned and fragrant. Add the collard greens; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water and cook, stirring occasionally, 3 to 5 minutes, or until wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

4 Coat & cook the catfish:

While the rice continues to cook, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fillets in the flour, tapping off any excess. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated fillets and cook 3 to 5 minutes per side, or until golden brown and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate and set aside in a warm place. Carefully drain off and discard any remaining oil.

Coat & cook the catfish:
Make the glaze:
5 Make the glaze:

To the pan of reserved fond, add the sugar, vinegar, orange juice (be careful, as the liquid may splatter) and as much of the chile as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook on medium, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat and stir in half the basil (tearing the leaves just before adding). Season with salt and pepper to taste.

6 Finish the rice & plate your dish:

To the pot of cooked rice, add the cooked collard greens and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Divide the finished rice and cooked catfish fillets between 2 dishes. Top the catfish with the glaze. Garnish with the remaining basil (tearing the leaves just before adding). Enjoy!

Finish the rice & plate your dish: