Golden Simmered Catfish with Aromatic Perilla

Are you looking for a dish that is deeply comforting, incredibly flavorful, and surprisingly simple to prepare? This Golden Simmered Catfish with Aromatic Perilla is your answer. Perfect for a weeknight dinner when you want something special without spending hours in the kitchen, this recipe comes together in under an hour. The primary cooking method is a gentle braise, which allows the delicate fish to become incredibly tender while it soaks up a rich, savory broth. The real star of the show, however, is the fresh perilla, an herb that infuses the entire dish with a unique, fragrant aroma that is simply unforgettable. Don’t be intimidated if some ingredients seem unfamiliar; this recipe is forgiving, easy to master, and a fantastic introduction to a classic flavor combination.

Let’s get our ingredients ready. The key is to find a good balance between the savory fish, the umami-rich sauce, and the fragrant herbs. Don’t worry if you can’t find the exact items; I’ll provide plenty of easy-to-find alternatives.

For the Fish:

• Yellow Catfish: About 1.5 lbs (around 700g). These are small, tender catfish. Substitution: If you can’t find yellow catfish, regular channel catfish fillets work beautifully. You can also use other firm, white fish like cod, tilapia, or haddock.
• Perilla Leaves: A large handful. Perilla is a unique herb in the mint family with a flavor profile that combines hints of basil, mint, and anise. It’s often found in Asian grocery stores, sometimes under its Japanese name, Shiso. Substitution: Thai basil is an excellent substitute that brings a similar aromatic quality. If you can’t find either, a combination of fresh Italian basil and a few mint leaves will give you a lovely, fragrant alternative.

For the Sauce and Seasoning:

• Peanut Oil: 3 tablespoons. Substitution: Any neutral cooking oil like canola, vegetable, or grapeseed oil will work just fine.
• Light Soy Sauce: 3 tablespoons. This adds the primary salty and umami flavor.
• Oyster Sauce: 2 tablespoons. This provides a savory depth, a hint of sweetness, and helps to thicken the sauce slightly.
• Salt: ¼ teaspoon, or to taste. Go easy at first, as the soy sauce and oyster sauce are already salty.
• Water: About 2 cups (500 ml).

Now for the fun part! This process is quick and rewarding. Just follow these steps, and you’ll have a stunning meal in no time.

1. Thoroughly clean the catfish, making sure it’s ready for the pan. Pat it completely dry with paper towels. This is a critical step to prevent the oil from splattering when you fry the fish.
2. Gently wash your fresh perilla leaves and set them aside for later.
3. Place a large skillet or a wok over medium-high heat and add the peanut oil. When the oil is hot and shimmering, carefully slide in the catfish. Pan-fry the fish for 2-3 minutes on each side until it’s lightly golden and has a slight crust. Be gentle when you flip it to keep the delicate fish from breaking apart.
4. Reduce the heat to medium. Pour the oyster sauce and light soy sauce directly over and around the fish, then sprinkle in the salt. Sizzle for a few seconds to release the aroma.
5. Carefully pour in the water. The liquid should come about halfway up the sides of the fish.
6. Bring the sauce to a full boil, then immediately reduce the heat to a low, steady simmer. Cover the pan and let the fish braise for 10 to 15 minutes. During this time, the sauce will reduce slightly and transform into a rich, flavorful, milky-colored broth.
7. Uncover the pan and add the fresh perilla leaves, tucking them into the hot sauce. Let them cook for just 30-60 seconds, or until they have wilted and released their incredible fragrance into the dish.
8. Turn off the heat. Your masterpiece is complete! Carefully transfer the fish and all of that delicious sauce onto a serving platter. It’s best served immediately while hot. The final dish looks as wonderful as it tastes.

The moment you bring this dish to the table, the aroma alone will tell you that you’ve created something special. The fish becomes fall-apart tender, soaking up the deeply savory, umami-packed sauce. But it’s the perilla that truly elevates the dish, cutting through the richness with its bright, almost citrusy and minty notes. It’s the kind of soulful, comforting meal that is absolutely perfect ladled over a bowl of hot steamed rice, letting the grain soak up every last drop of that liquid gold. I sincerely hope you give this recipe a try; it’s a beautiful, simple way to create a restaurant-quality meal at home. If you do make it, I would love to hear about your experience! Please drop a comment below and share any creative substitutions you used. Happy cooking