MasterChef: The Ultimate Cookbook by The Contestants & Judges of MasterChef

Author:The Contestants & Judges of MasterChef
Language: eng
Format: epub
Publisher: Rodale
Published: 2012-08-14T16:00:00+00:00

TO MAKE THE FISH: Remove the 2 fillets from each catfish (you should have about 1 pound of bones). Set aside the fish bones and heads for making the broth. Remove and discard the skin from the fillets, then cover and refrigerate.

Stir the mustard seeds in a small, heavy-bottomed sauté pan over medium heat until toasted and fragrant, about 3 minutes. Grind the seeds in a spice grinder or mortar and pestle. Mix the ground seeds with the flour, cornstarch, coriander, cumin, and turmeric on a small baking sheet to blend. Pour the coconut milk in a wide shallow bowl. Set the milk and flour mixture aside to coat the fish just before frying and serving.

TO MAKE THE BROTH: Combine the reserved fish bones and heads, garlic, ginger, salt, peppercorns, and 2 of the leeks in a large, heavy-bottomed pot. Add enough water to nearly cover, about 6 cups. Bring to a boil and simmer until reduced to about 4 cups, about 30 minutes. Strain the broth and discard the solids.

Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the shallot, jalapeños, mustard seeds, coriander, and cumin. Sauté until the shallot is tender, about 3 minutes. Add the coconut milk, broth, and the remaining leek. Simmer until the broth is reduced to 3 cups, about 30 minutes. Spoon off the excess fat from the top of the broth. Season to taste with salt and keep warm.

TO MAKE THE EGGPLANT AND SCALLIONS: Meanwhile, preheat the oven to 500°F.

Arrange the eggplant slices in a single layer on a large baking sheet. Sprinkle the salt over the eggplant and set aside until the excess water from the eggplant is exuded, about 15 minutes. Rinse off the excess liquid and salt, then pat dry with paper towels. Sprinkle the garam masala over the eggplant and toss gently to coat.

Heat 2 inches of oil in a large, heavy-bottomed skillet (preferably cast-iron) over high heat until it registers 350°F on a deep-fry thermometer. Working in batches, fry the eggplant slices until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the eggplant to a baking sheet lined with paper towels to absorb the excess oil. Return the oil to 350°F (for cooking the fish).

Place the scallions on a baking sheet and coat them with 1 teaspoon of the oil. Season with salt and pepper. Roast until the scallions are tender and slightly charred, about 7 minutes.

TO COOK THE FISH: Dredge the catfish fillets in the bowl of coconut milk to coat lightly, then dredge them in the flour mixture to coat lightly. Place 2 fillets in the pan with the hot oil, and fry until golden and just cooked through, about 5 minutes total. Using the slotted spatula, transfer the fillets to a rack set over paper towels to drain briefly. Return the oil to 350°F and fry the remaining fillets in the same manner.

TO SERVE: Ladle the broth into 4 wide shallow bowls. Place the catfish in the bowls and drape the eggplant slices over.

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