Roasted Catfish with Bamboo Shoot

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a large roasting pan with parchment paper for easy cleanup.

   Tip: Parchment paper prevents sticking and makes cleanup effortless.

2. 2

   In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, minced ginger, and minced garlic to create the glaze.

   Tip: Mix the glaze ahead of time so it's ready when you need it.

3. 3

   Pat the catfish fillets dry with paper towels and season both sides generously with salt and white pepper.

   Tip: Dry fish ensures better browning and crispier edges.

4. 4

   Heat 2 tablespoons of vegetable oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place catfish fillets skin-side down and sear for 3-4 minutes until golden.

   Tip: Don't move the fish while searing to develop a nice crust.

5. 5

   Arrange the seared catfish around the edges of the roasting pan. Scatter the sliced bamboo shoots in the center and drizzle with the remaining 1 tablespoon of vegetable oil.

   Tip: Keep fish at the edges so bamboo shoots cook evenly in the center.

6. 6

   Pour the prepared glaze mixture over the catfish and bamboo shoots, then add 0.5 cup water to the pan to create steam during roasting.

   Tip: The water helps keep the fish moist while the oven heat caramelizes the glaze.

7. 7

   Roast in the preheated oven for 18-22 minutes until the catfish flakes easily with a fork and bamboo shoots are tender and slightly caramelized.

   Tip: Check doneness by gently pressing the thickest part of a fillet with a fork.

8. 8

   Remove from oven and garnish generously with chopped green onions and fresh cilantro. Serve immediately with jasmine rice or steamed bok choy.

   Tip: Fresh herbs added at the end provide brightness and aromatics.