Catfish Kabayaki
Prep time
Cook time
Total time
Serves: 2-3
  • 2 basa fillets (catfish fillets)
  • Kosher salt
  • Freshly ground black pepper
  • 1 ½ Tbsp. all-purpose flour
  • 1 ½ Tbsp. vegetable oil
  • 2 green onions
  • 2-3 cups cooked Japanese short grain rice
  • 1 tsp. toasted white sesame seeds
  • Japanese sansho pepper to taste (optional)
  1. Cut the catfish filet in half. Season both sides of the catfish fillets with salt and black pepper.Catfish Kabayaki 1
  2. Coat the fillets with 1 ½ Tbsp. all-purpose flour. Gently shake off excess flour.Catfish Kabayaki 2
  3. Heat 1 ½ Tbsp. vegetable oil (if you like crispier texture, use 2 to 2 ½ Tbsp. oil) in the frying pan over medium heat. Cook both sides of the fillet until golden brown, about 3-4 minutes each side.Catfish Kabayaki 3
  4. Whisk 2 Tbsp. sake, 2 Tbsp. mirin, 3 Tbsp. soy sauce, and 1 Tbsp. sugar together in a small bowl. Pour the sauce over the fish. Using spoon, scoop some sauce and pour over the fish several times. Cook a few minutes until the sauce gets thicken.Catfish Kabayaki 4
  5. Thinly slice the green onions and sprinkle over the fish. Turn off the heat and serve the fish over steamed rice. Drizzle the sauce over the fish. Sprinkle sesame seeds and sansho pepper if you like.Catfish Kabayaki 5
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Recipe by Just One Cookbook at