Hoisin-Glazed Catfish

Remove the honey from the refrigerator to bring to room temperature. In a large pot, combine the rice, a big pinch of salt, and 1 ½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

While the rice cooks, wash and dry the fresh produce. Cut off and discard the tough, woody stem ends of the asparagus; cut into ½-inch pieces on an angle, leaving the pointed tips intact. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the peanuts. Peel and finely chop the ginger. Peel the radish; quarter lengthwise, then thinly slice crosswise. Place in a bowl with the mirin, ¼ of the ginger, and ¼ of the vinegar; season with salt and pepper and stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

While the radish marinates, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the asparagus; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened. Add the garlic, white bottoms of the scallions, and remaining ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Transfer to the pot of cooked rice; stir to thoroughly combine. Set aside in a warm place. Wipe out the pan.

While the radish continues to marinate, pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes on the first side, or until lightly browned. Flip the fillets.

To the pan, add the hoisin sauce, honey (kneading the package before opening), remaining vinegar, and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until coated and cooked through. Turn off the heat.

To the pot of cooked rice and asparagus, add the marinated radish (draining before adding); stir to thoroughly combine. Season with salt and pepper to taste. Transfer to a serving dish. Top with the finished catfish fillets and sauce. Garnish with the peanuts and green tops of the scallions. Enjoy!