Saeng Wa Recipe

Prepare shrimp

Slice the peeled, deveined gulf shrimp crosswise into 1/4" thick medallions. This exposes more surface area so the acid can 'cook' the shrimp quickly and evenly.

Place the sliced shrimp in a glass or ceramic bowl and pour the fresh lime juice over them, ensuring shrimp are submerged. Add kosher salt and sugar and gently stir to combine. Let rest on the counter for 8–12 minutes, tossing gently once halfway through, until the shrimp appear opaque and slightly firm.

While the shrimp cures, add the minced white parts of lemongrass, grated ginger, and thinly sliced bird’s eye chilies to the bowl with the shrimp. Stir to distribute evenly. Taste after 8–12 minutes and adjust salt or lime if needed. The shrimp will continue to firm slightly as it rests.

Fold in the thinly sliced sweet peppers and chopped cilantro just before plating to keep their texture bright.

Pat catfish strips dry with paper towels and season lightly with the fine sea salt.

In a bowl, whisk together rice flour, all-purpose flour, cornmeal (if using), and baking powder. Add cold sparkling water and whisk briefly — you want a slightly thick, tempura-like batter that just coats the back of a spoon. Keep the batter cold (place the bowl over another bowl with ice if your kitchen is warm).

Heat neutral oil in a heavy skillet or small pot to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and rises to the surface immediately.

Working in small batches, dredge the catfish strips in a light dusting of additional rice flour (this helps batter adhere), then dip into the cold batter, letting excess drip off. Carefully lower into the hot oil and fry until golden brown and crispy, about 2–3 minutes per side depending on thickness. Do not overcrowd the pan.

Transfer fried catfish to a wire rack set over a sheet tray or paper towel-lined plate to drain. Season lightly with a pinch of salt while still hot. Keep warm and crisp by holding in a single layer.

To assemble, spoon a generous portion of the cured shrimp ceviche into shallow bowls or on a chilled serving plank. Arrange 2–3 pieces of the crispy catfish on top of or beside the shrimp so that each bite can combine textures.

Dot small amounts (about 1/4–1/2 tsp) of trout roe across the dish to add saline pop and visual contrast. Scatter the micro cilantro or extra cilantro leaves and the thinly sliced red onion if using.

Finish with a light drizzle of toasted sesame oil (about 1/2 tsp total) and an optional few drops of chili oil for heat and sheen. Serve immediately with lime wedges on the side for extra acidity.

If preparing ahead: keep the fried catfish separate and re-crisp in a 375°F (190°C) oven for 3–4 minutes before assembling; add trout roe only just before serving.