Layered Baked Catfish with Roasted Wasabi Nori

If you like nigiri, sashimi or maki,  you know you like nori, the dried seaweed that is used to wrap the raw fish of your choosing. Cat fish is never used for these Japanese delicacies for the reason that unlike tuna, salmon or mackerel, it’s hard to imagine — let alone chew and digest — raw catfish! But I thought there should be a way to use catfish in the fashion of nori rolls.

While shopping at Trader Joe’s one day, I came across some wasabi roasted seaweed snacks and picked up a couple of packages. That same night, I wanted to have some catfish dinner and toyed with the idea of preparing one of my favorite fish with nori.  So I came up with this experiment of baking catfish and serving it with the  roasted seaweeds. I may have invented a dish never tried before! For the sauce, I combined soy sauce with freshly-squeezed lime juice.  I didn’t need any wasabi since the roasted seaweed I used was already flavored with this Japanese horseradish.

You should try this recipe before I obtain a patent for it 🙂


1 lb cat fish fillet, cut into thin 3-inch squares (about 9 pieces)
9  pieces, 3-inch roasted wasabi nori (seeweed) sheets (available at Trader Joe’s)
Salt, pepper and garlic powder to taste
2 tbsp soy sauce
1 small lime, squeezed for the juice


Preheat oven to 350 degrees F
Sprinkle salt, pepper and garlic powder on both sides of the fish squares
Place the fish on a baking sheet
Bake the fish for about 15 minutes
On a serving plate, layer 3 catfish squares, placing a sheet of nori in between
In a sauce bowl, mix the soy sauce with the lime juice
Pour a small amount of the sauce over each layered catfish

(Makes 3 servings)


One thought on “Layered Baked Catfish with Roasted Wasabi Nori

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