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Hoisin-Glazed Catfish with Asparagus, Daikon Radish, & Sushi Rice
Ingredients
  • Tools from the Test Kitchen
  • Cutting Board
  • Chef's Knife
  • Prep Bowls
  • Fish Spatula
  • Wooden Spoon
  • Peeler
  • Large Maple Cutting Board
  • subheading: by John Boos & Co. for Blue Apron:
  • Built to last, this chopping board is prized by professional chefs and so gorgeous we never want to take it off the counter. Crafted with hardy American maple, this exclusive collaboration between Blue Apron and John Boos & Co. is equal parts beautiful and handy. Its durable surface won’t warp and is resistant to scoring; magically, it also helps keep your blades sharper than other materials. You’ll find these boards in our test kitchen-as well as professional kitchens around the world.
  • Ingredients PDF Download a PDF of this recipe
  • 4 Catfish Fillets
  • ¾ Cup Sushi Rice
  • 2 Cloves Garlic
  • 2 Scallions
  • 1 Bunch Asparagus
  • 2 Tablespoons White Wine Vinegar
  • 1 1-Inch Piece Ginger
  • 1 Tablespoon Honey
  • 1 Tablespoon Mirin
  • ⅓ Cup Roasted Peanuts
  • ¼ Cup Hoisin Sauce
  • 6 Ounces Daikon Radish
Steps
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