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Spicy Ponzu-Glazed Catfish

with Zucchini, Garlic Rice & Ginger Peanuts

Easy
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 725 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

As a glaze for tonight’s catfish, we’re harnessing the complex flavors of two special ingredients: ponzu sauce and sambal oelek. With its tangy, citrusy potency, ponzu sauce stands up to the heat of the red chile paste with uniquely delicious results. Our sides of garlic-infused rice and summer zucchini—sautéed with sesame oil and tossed with crunchy sesame seeds—round out this exciting East Asian-inspired dish.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & make the glaze:

1 Prepare the ingredients & make the glaze:


Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the peanuts. Peel and mince the ginger. Cut the zucchini into ½-inch-thick rounds. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. In a bowl, combine the ponzu sauce, white bottoms of the scallions, half the sesame oil, 1 tablespoon of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Make the garlic rice:
2 Make the garlic rice:

In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add 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 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Make the ginger peanuts:
3 Make the ginger peanuts:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the peanuts and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.

Cook the zucchini:
4 Cook the zucchini:

While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini in a single, even layer; season with salt and pepper. Cook 2 to 3 minutes on the first side, or until browned. Flip and add the remaining sesame oil; season with salt and pepper. Cook 2 to 3 minutes, or until browned and fragrant. Transfer to a medium bowl and add all but a big pinch of the sesame seeds. Toss to combine and season with salt and pepper to taste; set aside in a warm place. Wipe out the pan.

Cook & glaze the catfish:
5 Cook & glaze the catfish:

While the rice continues to cook, pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 4 to 6 minutes on the first side, or until lightly browned. Flip and add the glaze. Cook, occasionally spooning the glaze over the fillets, 2 to 3 minutes, or until thoroughly coated and cooked through. Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the garlic rice between 2 dishes. Top with the glazed catfish fillets and cooked zucchini. Garnish with the ginger peanuts, green tops of the scallions and remaining sesame seeds. Enjoy!

Tips from Home Chefs

About Blue Apron

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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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients & make the glaze:


Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the peanuts. Peel and mince the ginger. Cut the zucchini into ½-inch-thick rounds. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. In a bowl, combine the ponzu sauce, white bottoms of the scallions, half the sesame oil, 1 tablespoon of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Make the garlic rice:

In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add 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 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Make the garlic rice:
3 Make the ginger peanuts:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the peanuts and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.

4 Cook the zucchini:

While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini in a single, even layer; season with salt and pepper. Cook 2 to 3 minutes on the first side, or until browned. Flip and add the remaining sesame oil; season with salt and pepper. Cook 2 to 3 minutes, or until browned and fragrant. Transfer to a medium bowl and add all but a big pinch of the sesame seeds. Toss to combine and season with salt and pepper to taste; set aside in a warm place. Wipe out the pan.

Cook the zucchini:
Cook & glaze the catfish:
5 Cook & glaze the catfish:

While the rice continues to cook, pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 4 to 6 minutes on the first side, or until lightly browned. Flip and add the glaze. Cook, occasionally spooning the glaze over the fillets, 2 to 3 minutes, or until thoroughly coated and cooked through. Remove from heat.

6 Plate your dish:

Divide the garlic rice between 2 dishes. Top with the glazed catfish fillets and cooked zucchini. Garnish with the ginger peanuts, green tops of the scallions and remaining sesame seeds. Enjoy!

Plate your dish: