Catfish Cheeks with Asparagus and Linguine

Catfish has got to be the most ugly fish there is, but it sure does taste good. They taste like scallops and are considered a delicacy in Denmark. They cost less than scallops, although still expensive, and I prefer them to scallops. Here is recipe that is quick and easy and tastes wonderful. If you can’t get them, you can use other fast fish or even the cheeks of another fish.

Catfish Cheeks with Asparges and Linguine

Serves 4

linguine or very thin pasta ( used black linguine)

1 lb./455 grams catfish cheeks or another firm fisk without bones (large shrimps are also good)

2 tbsp. flour

2 tbsp. sesame oil

1 onion, finely chopped

2 cloves garlic, finely chopped

1 red pepper, cut into strips

4 oz./120 grams, cut into smaller pieces

1 cup/2 dl fish bouillon

6 oz./180 grams bean sprouts

2 tsp. fish sauce

1-2 drops hot chilesauce

2 tsp. cornstarch stirred with 1 tbsp. water

To make pasta, follow the instructions on the package.

To make fish, remove the blue membrane of the cheeks or cut larger pieces of fish into smaller pieces. Dredge fish in flour combined with salt and pepper. Heat oil in a large frying pan and fry fish 2-3 minutes. Take them up and still aside. Com more oil on the frying pan and fry onions and garlic 1 minute. Add pepper and asparagus and fry 4 minutes. Add bouillon, sprouts, fish sauce and chili sauce to pan and cook 2 minutes. Stir cornstarch mixture on to the pan and cook 1 minute.

To serve, divide pasta on four plates and pour fish mixture over.

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