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Crispy Catfish & Yuzu-Kosho Udon
with Snow Peas
20 MIN
2 Servings
From the Test Kitchen
Yuzu kosho is a Japanese condiment traditionally made with three simple ingredients: zest from the yuzu (an East Asian sour fruit), chile peppers and salt. This recipe uses its citrusy, spicy flavor, accented by the similar tang of ponzu sauce, in a broth for tender udon noodles and crunchy snow peas. We’re serving pan-seared fillets of catfish over the noodles—and garnishing each bowl with a vivid blend of Japanese seasonings.
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NutritionPER SERVING
-
Calories555 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the ginger. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Snap off and discard the stem ends of the snow peas; pull off and discard the tough string that runs the length of each pod. Cut the snow peas in half on an angle.
2
Cook the aromatics:
In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger, white bottom of the scallion and as much of the yuzu kosho as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
3
Add the noodles & make the broth:
Using your hands, carefully separate the noodles; add the noodles, ponzu sauce and 1 cup of water to the pot of aromatics. Season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until thoroughly combined and the noodles are heated through.
4
Coat & cook the catfish:
While the broth simmers, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until cooked through. Remove from heat.
5
Add the snow peas:
While the catfish cooks, add the snow peas to the pot of noodles and broth; cook, stirring occasionally, 1 to 2 minutes, or until the snow peas are bright green and tender. Remove from heat and season with salt and pepper to taste.
6
Plate your dish:
Divide the finished noodles, broth and snow peas between 2 bowls. Top with the cooked catfish fillets. Garnish with the green top of the scallion and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the ginger. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Snap off and discard the stem ends of the snow peas; pull off and discard the tough string that runs the length of each pod. Cut the snow peas in half on an angle.
2
Cook the aromatics:
In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger, white bottom of the scallion and as much of the yuzu kosho as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
3
Add the noodles & make the broth:
Using your hands, carefully separate the noodles; add the noodles, ponzu sauce and 1 cup of water to the pot of aromatics. Season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until thoroughly combined and the noodles are heated through.
4
Coat & cook the catfish:
While the broth simmers, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until cooked through. Remove from heat.
5
Add the snow peas:
While the catfish cooks, add the snow peas to the pot of noodles and broth; cook, stirring occasionally, 1 to 2 minutes, or until the snow peas are bright green and tender. Remove from heat and season with salt and pepper to taste.
6
Plate your dish:
Divide the finished noodles, broth and snow peas between 2 bowls. Top with the cooked catfish fillets. Garnish with the green top of the scallion and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
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