After a 9-hour marination–plus a few slices of sashimi–the succulent fillets hit the piping hot oil searing the skin. Immediately after hitting the pan, the heat was reduced to low and the salmon cooked for ~5min (flipping-over for the last 15s). Continue reading
Fill a skillet with a 1/2 inch of water, add a splash of citrusy vinegar — Calamansi Balsamic was on-hand for this instance– or a squeeze of fresh lemon.
Bring to a boil over medium / 60% heat.
With scales down, cook the catfish for 4-5 min in the uncovered skillet.
Flip the fish, add spinach atop, and cover. Cook another 3-4 min, or until the fish and greens are cooked. There should only be a little liquid remaining.
Remove from heat.
Using two turners, flip the fish and leaves onto a plate so the fish has a vibrant bed of green.
Drizzle broth atop the finished product.