Catfish from American farms are in town

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