Fajita-Spiced Catfish with Asian Fried Rice and Chili-Cilantro Sauce

Pat catfish fillets dry; reserve.

Mix potato flakes, cornstarch, seasoning mixture, flour and salt to make breading mixture. Coat breading onto each fillet. Place on rack sitting in a sheetpan. Cover and refrigerate until ready to prepare.

Heat oil in a large skillet or tilting skillet; add breaded catfish, presentation-side down, and cook until browned, about 4 minutes. Turn and cook other side of fillets. Remove from oil; drain and place on a sheetpan and continue baking in 350°F oven until cooked through, about 10-12 minutes. Keep warm until service.

FOR THE ASIAN RICE: In large rondo or skillet, heat butter; add onion, ginger, garlic and cumin; sautÈ until fragrant, about 4 minutes. Add ketchup, fish sauce, sugar and salt; simmer until sauce thickens slightly, about 5 minutes. Add cooked rice and stir-fry until thoroughly mixed and hot. Stir in scallion and mix well. Transfer to steamtable pan; cover and keep warm until service.

FOR CHILI-CILANTRO SAUCE: In container of food processor, pulse sugar, ginger root, cilantro, garlic and chilies until finely-chopped. Add vinegar and process until smooth. Remove mixture from processor and place in non-reactive, lidded container. Add fish sauce, water, lime juice and soy sauce and stir to blend. Cover and refrigerate until ready to serve. (Will keep up to 2 weeks tightly covered in refrigerator.)

TO SERVE: Portion 2 cups of Asian Fried Rice in large, deep bowl. Place cooked catfish fillet over rice and ladle 1/3 cup Chili-Cilantro Sauce over top. Garnish with whole leaves of fresh herbs.