The Doctors: Christina Ha Braised Catfish Recipe
She may be blind that doesn’t mean she can’t cook. Christine Ha recently won the title of MasterChef by edging out numerous competitors all with the advantage of sight.
In the clip on The Doctors, they showed the episode where Ha had to make something from a live crab she couldn’t see. But she said she loved being on the show even if it was stressful and difficult at times.
As for her vision she said is similar to stepping out of a very hot shower. The bathroom is foggy and it is hard to make anything out. She said that is what she sees all the time. The Doctors noted that by losing one sense she was able to heighten all her other senses, which probably helped her become an excellent chef. You can get the recipe for her braised catfish recipe below or by purchasing the MasterChef Ultimate Cookbook.
Braised Catfish with Pickled Cucumber and Carrots Recipe
- 2 small Carrots, peeled and thinly sliced
- 2 small cucumbers, thinly sliced into rounds
- ½ cup rice vinegar
- 6 tablespoons sugar
- 2 tablespoons kosher slat
- ¼ cup canola oil
- 2 small shallots, sliced
- 2 cloves garlic, minced
- 1 teaspoon cayenne
- 4 (1-to 1 ½-inch-thick) skinless catfish steaks
- ¼ cup sugar
- 2 tablespoons plus ½ cup water
- 2 tablespoons fish sauce
- 3 cups steamed jasmine rice
- 2 scallions, thinly sliced
- Cilantro sprigs, for garnish
- Lemon wedges
For the pickled carrots and cucumbers:
- Toss the carrots, cucumbers, vinegar, sugar and salt in a large bowl. Set aside in the refrigerator.
For the catfish:
- Heat the oil in a large, heavy-bottomed sauté pan over medium-high heat.
- Add the shallots, cayenne and garlic and sauté about one minute.
- Add the catfish and cook until they are golden brown on both sides but still raw in the center. They should have a nice brown sear on both sides.
- Transfer the catfish to a clay pot.
- Pour off the oil from the pan and spoon the shallots and garlic over the fish.
- Stir the sugar and 2 tablespoons of the water in a small, heavy bottomed saucepan over low heat until the sugar dissolves. Increase the heat to medium-high and cook, swirling the pan constantly but not stirring the sugar mixture, about 5 minutes.
- Stir in the remaining ½ cup water.
- Pour the caramel sauce over the fish in the pot.
- Add the fish sauce and put the pot over very low heat.
- Simmer, uncovered, until reduced by about half, about 15 minutes
Watch the video below for step-by-step instructions on how to make the dish and to see Dr. Jim Sears try to make the dish without the use of his eyes.