Catfish from American farms are in town
JAKARTA (JP): President Clinton's meal plans may be top secret, but if past experience is any indication, the cuisine of the southern United States may well appear on the first family's menu throughout 1994.
And one group, Mississippi-based The Catfish Institute, is doing all it can to make sure this happens. It says it has introduced farm-raised catfish to President Clinton's bill of fare this year.
The Institute teamed up with food authority and cookbook author, Nathalie Dupree, who has created several catfish-based recipes fit for a king ... or a president ... for White House executive chef, Pierre Chamrin, to work on.
Chamrin has reportedly received a case of the pedigree fish.
And where Indonesia is concerned, the United States Information Service (USIS) is holding a Catfish Festival at the Tropika restaurant of the President Hotel, Central Jakarta, through May 7.
The popularity of farm-raised catfish ranks high in the U.S., after tuna, pollock, salmon and cod. Here catfish, known as lele, is also a favorite, along with other fish, such as ikan gurame and ikan kembung.
Cases of fresh, farm-raised catfish have been airlifted to Jakarta to cater to the gastronomical needs of catfish lovers, who appreciate its "slightly earthy, slightly muddy" taste.
On the presidential bill of fare are two farm-raised catfish recipes from the newly published book, Nathalie Dupree's Southern Memories - "Catfish Serviche" seasoned with fresh ginger and lemon juice, and "Stuffed Catfish Fillets" with mushrooms, tarragon, Parmesan and Swiss cheese.
The ingredients indicate that the festival may be an entirely new experience for Jakartans familiar with the local dish, pecel lele -- a spicy hot favorite when it is barbecued in a piquant sauce.
President Hotel chef Hans-Peter Eckstein's menu consists of several catfish favorites that can be appreciated by both local and international palates.
For the health conscious, visitors can obtain a nutritional breakdown for 20 seafoods. We are informed, for instance that for a "three-ounce, edible, cooked portion" catfish have 120 calories, 19 grams of protein, 60 milligrams of cholesterol and 65 milligrams of sodium.
Here's one of the many recipes cooked up by the hotel chefs, "Catfish with Oriental Sauce," and its nutritional breakdown:
Sauce ingredients: 1/4 cup orange juice 2 table spoons (t.s.) vegetable oil 2 t.s. light soy sauce 2 to 3 pinches of ground pepper 1 t.s. lemon juice 1 clove garlic, minced 1 kilogram catfish fillets
Method:
Combine all sauce ingredients in a bowl. Brush fish with sauce. Place fish on lightly oiled grill four inches above hot coals. Cook for 5 minutes, brushing frequently with sauce.
Turn and cook for 5 minutes longer, or until fish flakes tested with a fork.
Also excellent when broiled. Makes eight servings.
Per serving this dish contains: 160 calories, 29 grams of protein, 8.5 grams fat, 1.5 grams saturated fat, 60 milligrams cholesterol and 160 milligrams sodium.
For those who are also meat lovers, a U.S. rib promotion is on during the same time at the same place.
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Marianne Pereira