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Seared Catfish
with Udon Noodles, Mushrooms & Carrots
40 MIN
2 Servings
From the Test Kitchen
Tender and delightfully chewy, udon noodles are at the heart of tonight's flavorful, Japanese-inspired dish. We're tossing them with sautéed mushrooms, celery and carrots, for a hearty accompaniment to pan-seared catfish. A sprinkling of smoked and crumbled dulse—a type of red seaweed with a deliciously savory flavor—makes for a gourmet garnish.
Get Cooking-
NutritionPER SERVING
-
Calories610 Cals (est.)
fresh
ingredients
Title
- 2 Catfish Fillets
- ½ lb Fresh Udon Noodles
- 6 oz White Button Mushrooms
- 2 Scallions
- 2 stalks Celery
-
1½ Tbsps Yakiniku Sauce
- 1 1-Inch Piece Ginger
-
1 tsp Smoked Dulse
- 2 Carrots
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Thinly slice the mushrooms. Peel the carrots and thinly slice into rounds. Thinly slice the celery on an angle. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
2
Cook the mushrooms & carrots:
In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
3
Add the aromatics:
Add the celery, ginger and white bottoms of the scallions to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.
4
Add the noodles:
Add the noodles (carefully separating with your hands before adding), yakiniku sauce and 1 cup of water to the pan; season with salt and pepper.Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the liquid is slightly thickened. Remove from heat and season with salt and pepper to taste.
5
Cook the catfish:
Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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 and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.
6
Plate your dish:
Divide the cooked noodles and vegetables between 2 dishes. Top with the cooked catfish fillets. Garnish with the smoked dulse and green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Thinly slice the mushrooms. Peel the carrots and thinly slice into rounds. Thinly slice the celery on an angle. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
2
Cook the mushrooms & carrots:
In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
3
Add the aromatics:
Add the celery, ginger and white bottoms of the scallions to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.
4
Add the noodles:
Add the noodles (carefully separating with your hands before adding), yakiniku sauce and 1 cup of water to the pan; season with salt and pepper.Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the liquid is slightly thickened. Remove from heat and season with salt and pepper to taste.
5
Cook the catfish:
Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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 and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.
6
Plate your dish:
Divide the cooked noodles and vegetables between 2 dishes. Top with the cooked catfish fillets. Garnish with the smoked dulse and green tops of the scallions. Enjoy!
Tips from Home Chefs