Kabayaki!!

[fishslap]

https://www.justonecookbook.com/catfish-kabayaki/

[SLAYERFISH]

Looking Good!

[grababrewski]

Damn dude, you know how (many ways) to cook fish
Look's great!!

[fishslap]

Damn dude, you know how (many ways) to cook fish
Look's great!!

I was looking for a recipe for catfish belly and when I found this one I decided to use the fillets.  It was easy and good but don’t salt the fillets.  The soy sauce is enough salt.  I’m doing fish cakes with the belly meat from several fish.

[JohnnyO19]

That looks delicious Shaun! 

[ducky540]

https://www.justonecookbook.com/catfish-kabayaki/



Looks delicious Shaun

[Bigassbassman]

Looks like a great recipe!  Gotta try this one.  Interesting, I looked up the kabayaki cooking method from Japan, and it’s mainly used for unagi eels, and other scaleless fish like catfish.  I wonder how common catfish are in Japan?

[Shoe]

That looks good!

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[fishslap]

Looks like a great recipe!  Gotta try this one.  Interesting, I looked up the kabayaki cooking method from Japan, and it’s mainly used for unagi eels, and other scaleless fish like catfish.  I wonder how common catfish are in Japan?

Recipe calls for basa fish.  Looks like it’s probably imported from SE Asia.  You can read about the catfish wars with the US under Market:

https://en.m.wikipedia.org/wiki/Basa_(fish)

The recipe pic looks better than mine but they looked the same then I kept basting to get it richer (probably not needed).  If you want it closer to the picture and a little less salty, keep the initial cooking time on the short end of the recommendation and only baste for a few minutes.  You can always spoon more sauce on after.

If you don’t have catfish, I would use LMB/SMB but don’t tell your friends...