Honey-grilled catfish fillet
With crisp root vegetable salad
50 portions · food service
Sweet, salty and sharp — honey, fish sauce and lime build a glaze that caramelises on the grill, balanced by a fresh, crunchy root vegetable salad.
Ingredients
Catfish
- 6.25 kg catfish loin fillet
Honey marinade
- 7 dl honey
- 28 garlic cloves
- 4–5 chilies
- 2.1 dl Japanese soy sauce
- 7 dl fish sauce
- 9–10 limes, zest and juice
- Black pepper
Crisp root vegetable salad
- 7.5 kg root vegetables of choice, finely shredded
- 50 spring onions
- 420 g ginger
- 9–10 limes, juice
- 3 tbsp sugar
- 1.4 dl fish sauce
- 9.4 dl basil
- 9.4 dl coriander
- 9.4 dl mint
Side
- Potatoes — as needed
Method
- 01
Make the marinade
Deseed and chop the chilies. Peel and crush the garlic. Grate the lime zest and squeeze the juice. Mix honey, garlic, chili, Japanese soy sauce, fish sauce, lime and black pepper. Set aside about one third of the marinade and keep chilled.
- 02
Marinate the catfish
Place the catfish in the remaining marinade and mix thoroughly. Marinate in the refrigerator for about 3 hours or overnight.
- 03
Make the root vegetable salad
Peel and grate the ginger. Squeeze out the juice and mix with lime juice, sugar and fish sauce. Finely shred the root vegetables and toss with the dressing. Let the salad stand while the catfish is grilled.
- 04
Grill the catfish
Grill the marinated catfish, brushing with the reserved marinade as it cooks. Grill until the fish is cooked through. Recommended core temperature: at least 60 °C. Catfish tolerates higher temperatures well without becoming dry.
- 05
Top
Slice the spring onions. Arrange the grilled catfish on a platter and top with some of the spring onions.
- 06
Serve
Mix the root vegetable salad with the remaining spring onions and chopped basil, coriander and mint. Serve with catfish, lime wedges and boiled new potatoes if desired.
