Roasted Catfish with Lotus Root

Instructions

1. 1

   Preheat oven to 400°F. Toss lotus root slices with 1.5 tablespoons vegetable oil, salt, and white pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and crispy at edges.

   Tip: Don't overcrowd the pan; use two baking sheets if needed for even crispiness.

2. 2

   While lotus root roasts, prepare the glaze by whisking together soy sauce, rice vinegar, minced ginger, minced garlic, sesame oil, and honey in a small bowl. Set aside.

   Tip: Make the glaze ahead of time for easier assembly during cooking.

3. 3

   Season catfish fillets on both sides with a pinch of salt and white pepper. Heat remaining 1.5 tablespoons vegetable oil in a large oven-safe skillet over medium-high heat.

   Tip: Pat the fish completely dry before seasoning for better browning.

4. 4

   Once oil is shimmering, carefully place catfish fillets skin-side up in the skillet and cook for 3-4 minutes until the bottom is golden brown.

   Tip: Don't move the fish while cooking to develop a proper crust.

5. 5

   Brush the top side of each fillet with half the ginger-soy glaze. Transfer skillet to the preheated oven and bake for 8-10 minutes until fish is cooked through and flakes easily with a fork.

   Tip: Use an oven-safe skillet or transfer to a baking dish if your pan isn't oven-safe.

6. 6

   Remove skillet from oven and drizzle remaining glaze over the catfish. Carefully arrange roasted lotus root slices around and under the fillets on the serving plates.

   Tip: Reserve the crispiest lotus root slices for topping the fish.

7. 7

   Garnish with chopped scallions and sesame seeds. Serve immediately while the lotus root is still crispy and the fish is warm.

   Tip: Serve with steamed jasmine rice or bok choy to complement the Asian flavors.