Sesame Catfish with Pumpkin Fennel Ravioli
Ying Stoller combines fennel and pumpkin into ravioli that she serves with freekeh- and sesame-coated Korean barbecued catfish.
Courtesy of Ying Stoller
3 catfish fillets (about 1½ pounds)
1 cup Ying's Korean BBQ Marinade, divided
1 cup freekeh (roasted green wheat)
½ cup black sesame seeds
½ cup vegetable oil
½ pound kabocha pumpkin
2 tablespoons finely chopped fennel
¼ cup coarsely chopped Fuji apple, peeled
¼ teaspoon salt
1 tablespoon parmesan cheese (optional)
¼ cup shredded mozzarella cheese
30 dumpling wrappers
¼ cup water
2 teaspoons cornstarch
¼ pound broccoli, separate into florets and blanched
2 tablespoons chopped scallions
Cut each catfish fillet into 2-inch wide pieces. Place fish pieces into a container and pour all but 3 tablespoons Korean BBQ Marinade over the fish and marinate 1 hour.
Grind the roasted green wheat in a food processor. Empty ground wheat on a baking sheet and mix it with sesame seeds. Coat marinated fish in the sesame mixture.
Heat ¼ cup oil in a skillet or frying pan, swirl to coat the bottom of the pan. Pan fry fish in a single layer for 2-3 minutes each side. Repeat with remaining fish. Transfer cooked fish to a baking sheet and keep them warm in 200-degree oven.
For the ravioli filling: Heat oven to 350 degrees. Peel kabocha pumpkin and bake in a covered baking dish about 35 minutes. Mash it completely and let it cool. Transfer it to a mixing bowl, add chopped fennel, chopped apple, pepper, salt, Parmesan and mozzarella cheese. Mix well.
To make ravioli: Take 1 dumpling wrapper, place 1 tablespoon of pumpkin mixture in the center and wet the edge with water using a pastry brush. Top with another wrapper and press to seal.
Bring 4 quarts water to a boil. Add ravioli and stir to avoid ravioli sticking on the bottom of the pot. Cook uncovered, stirring occasionally. Return to rapid boil. When raviolis float remove them with a slotted spoon to a platter and keep warm. Add the broccoli to the boiling water for 30 seconds, rinse in cold water.
For the sauce: Place 3 tablespoons remaining Korean BBQ from fish in a sauce pan, add water and starch. Bring it to a boil. Remove from heat.
To serve: Place 3 raviolis and 2 pieces crispy fish on a serving plate. Drizzle sauce over fish and ravioli. Place broccoli on the plate and sprinkle scallions on top for garnish.
Serves four to five.
Ying Stoller, Ying's Kitchen
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