Roasted Catfish with Bean Sprout Medley

Instructions

1. 1

   Preheat oven to 425°F. Season both sides of catfish fillets generously with salt and pepper, allowing them to rest for 5 minutes.

   Tip: Patting the fish dry helps achieve a crispy exterior when roasted.

2. 2

   Place catfish skin-side up on a parchment-lined baking sheet, drizzle with olive oil, and roast for 18-20 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Don't flip the fillets; roasting skin-side up keeps them moist inside while crisping the skin.

3. 3

   While the fish roasts, heat sesame oil in a large wok or skillet over medium-high heat. Add minced ginger and garlic, stirring constantly for 30 seconds until fragrant.

   Tip: Watch carefully so the garlic doesn't burn; it should be golden, not brown.

4. 4

   Add fresh bean sprouts to the pan and stir-fry for 3-4 minutes, tossing frequently to ensure even cooking while maintaining their crunch.

   Tip: Bean sprouts cook quickly, so don't leave them unattended or they'll become mushy.

5. 5

   Pour in soy sauce and rice vinegar, tossing to coat all the sprouts evenly. Cook for another 1-2 minutes until heated through.

   Tip: Taste and adjust seasonings to your preference; add more soy sauce if you prefer a saltier dish.

6. 6

   Remove the roasted catfish from the oven and transfer to serving plates. Top each fillet with a portion of the bean sprout mixture.

   Tip: Keep the crispy skin facing up for visual appeal and texture contrast.

7. 7

   Garnish with sliced green onions and sesame seeds. Drizzle any pan juices from the bean sprouts over the top and serve immediately.

   Tip: Serve with jasmine rice or steamed bok choy for a complete meal.