3 catfish filets (about 1½ pounds) cut into 3-inch strips
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1 cup Ying's Korean BBQ Marinade
2 cups flour
2 egg yolks
½ cup ice cold water
Vegetable oil for frying
Fennel Fried Freekeh
1 package (8 ounces) original Freekeh
2½ cups vegetable broth
3 tablespoons vegetable oil
2 teaspoons minced garlic
8 green onions (chopped bottoms, save tops for garnish)
1 cup sliced carrots
1 bulb fennel, sliced into strips
½ pound snow peas
½ cup Ying's Korean BBQ Marinade
For the catfish: Put the catfish in a nonreactive container and coat with 1 cup of Ying's Korean BBQ Marinade; let stand 1 hour.
In the meantime, make the Freekeh: In a medium saucepan, empty package of Freekeh and vegetable broth and bring to a boil. Cover, reduce heat and simmer 20-25 minutes or until desired tenderness is reached. Add salt to taste. Let cool
Place the oil in a wok or large skillet, preferably nonstick, and turn the heat to high. A minute later, add the garlic, green onion bottoms, carrots, fennel and show peas and cook for 3-5 minutes. Remove vegetables from wok or skillet.
Reduce heat a little bit and into wok add the Ying's Korean BBQ marinade and cooked Freekeh; stir frequently for 2 minutes.
Make a little whole in the center of the Freekeh and pour in the eggs. Mix gradually, until eggs are cooked. Add the cooked vegetables back to the skillet and cook 3 more minutes. Set aside and keep warm.
To cook the catfish: Pour vegetable oil into large heavy skillet or saucepan, filling no more than one-third full. Heat oil to 375 degrees on medium heat.
In a bowl, stir together egg yolks and iced water, mix well then blend in flour. Pat marinated fish pieces dry and dip into batter; shake off excess batter.
Carefully add several pieces at a time to hot oil and fry 3-5 minutes or until golden brown, turning once, drain on paper towel, salt to taste.
Serve tempura-dipped catfish with fennel fried freekeh on the side.
Cook's note: If you would like the Freekeh a bit more spicy, I recommend Siriacha sauce or your favorite hot pepper.