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Entrees

Jerk Catfish Tacos with Snap Pea Kimchee, Mango Crème

Ingredients

  • 1 cup snap peas, julienned
  • ¾ cup kimchee, sliced
  • 1 tablespoon cilantro, chopped
  • 2 teaspoons Korean red chili paste
  • Salt and white pepper to taste
  • 1 ripe mangoes, diced
  • 1 spring onion, thinly sliced
  • ½ cup crema
  • Juice of 1 small lime, plus 2 tablespoons, divided use
  • ½ teaspoon habanero, minced
  • ½ onion, chopped
  • ¼ cup white wine
  • 2 tablespoons lemon juice
  • 2 cloves garlic, chopped
  • 1 bay leaf
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon coriander
  • ½ teaspoon cumin
  • ½ tablespoon ginger, chopped
  • ½ teaspoon habanero powder
  • ½ teaspoon thyme
  • ½ teaspoon white pepper
  • Zest of ¼ lime
  • Pinch of nutmeg, cloves, and rosemary
  • 1½ cups pale ale
  • 1 pound catfish
  • 8 small white corn tortillas

Preparation

Combine snap peas, kimchee, cilantro, and Korean chili paste.  Season with salt and pepper; set aside. 

Combine mango and green onion. Add crema, juice of small lime and habanero.  Season with salt and white pepper; set aside. 

Blend remaining seasonings in a food processor until smooth. Use about 1 cup of mixture to marinate catfish, 2 to 3 hours.

Sear or grill catfish until cooked, about 5 minutes. Warm tortillas on grill.  To plate, divide catfish among four tortillas, doubled. Top with snap pea kimchee and mango creme. Makes 2 servings. 

Chef Tom Dunklin, TD’s Pop Up, Portland, Oregon