Chef Tandy Wilson made a recipe called Mom's Wok, patterned after a childhood dish he remembers. (see recipe below) You'll find this dish on the menu at Mop/Broom Mess Hall, located at 1300 3rd Avenue North in the Germantown area of Nashville. For more information, visit www.mopbroomnashville.com
MOM’S WOK
(2 servings)
2 catfish filets
1 cup broccoli cut into large bites
2 cups cabbage diced into large pieces
3 green onions sliced into rounds
1 ½ cups puffed rice
¼ cup sweet vinegar (recipe below)
1/3 cup peanuts, toasted
Mint & cilantro leaves
¼ cup serrano chilies cut into rounds (optional)
SWEET VINEGAR RECIPE
(2 servings)
¾ cup distilled vinegar
¾ cup cider vinegar
¼ cup fish sauce
1 lemon, juiced
1 lime, juiced
1 garlic clove
½ cup of sugar
MOM’S WOK
1. Preheat the oven to 350 degrees Fahrenheit
2. Season both sides of the catfish with salt and pepper
3. Put a large skillet on medium-high heat and allow it to heat up for a few minutes
4. Add two tablespoons of a neutral cooking oil (i.e. canola oil)
5. Pat the catfish dry and add it to the pan
6. Let it cook until golden brown without moving it around (about 3-4 minutes)
7. Flip the catfish over and put it in the oven to cook for five more minutes or until cooked through
8. Remove the catfish from the hot pan
9. Remove the remaining oil and add two tablespoons fresh oil; return to the heat
10. Add the broccoli and cabbage and don’t stir; let the vegetables caramelize
11. Toss the pan one time and let it cook again
12. Remove from the heat, season with salt, add the cooked fish, green onion, puffed rice, mint, cilantro, and optional Serrano Chile
13. Lastly, add the sweet vinegar and gently toss everything in the pan
14. Divide between two plates, top with peanuts and enjoy
SWEET VINEGAR RECIPE
1. Micro plane garlic into a jar
2. Add remaining ingredients and put the lid on the jar
3. Shake ingredients
OR
If you don’t have a micro plane, put everything into a blender and hit liquify until all ingredients are combined.
