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posted: 10/31/2012 5:32 AM

Sesame Catfish with Pumpkin Fennel Ravioli

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  • Ying Stoller combines fennel and pumpkin into ravioli that she serves with freekeh- and sesame-coated Korean barbecued catfish.

      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 1 pounds)

1 cup Ying's Korean BBQ Marinade, divided

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1 cup freekeh (roasted green wheat)

cup black sesame seeds

cup vegetable oil

pound kabocha pumpkin

2 tablespoons finely chopped fennel

cup coarsely chopped Fuji apple, peeled

Dash pepper

teaspoon salt

1 tablespoon parmesan cheese (optional)

cup shredded mozzarella cheese

30 dumpling wrappers

cup water

2 teaspoons cornstarch

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 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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