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4 Catfish fillets
3 tb Lemon juice
3 tb Soy sauce
3 tb Vegetable oil
1 c Thinly sliced bell pepper; preferably red
1 c Sliced celery
1 c Snow peas
1 c Sliced fresh mushrooms
2 tb Cornstarch
3/4 c Water
1/4 ts Pepper
Hot cooked rice
Cut fillets into bite-size pieces.
Combine lemon juice and soy sauce in medium bowl. Add catfish. Let marinate for 20 minutes.
Combine cornstarch, water and pepper in a large measuring cup.
Heat 2 tablespoons of the oil in a wok or large skillet over medium-high heat until hot enough to form bubbles around a wooded toothpick, 1-2 minutes. Add red pepper, celery, snow peas and mushrooms. Stir-fry for 2 minutes. Remove vegetables to plate.
Add remaining 1 tablespoon oil to wok. Drain fish, pouring marinade into cornstarch mixture. When oil is hot (1-2 minutes), add fish and stir-fry for 2 minutes, or until fish is opaque and flakes easily.
Quickly return vegetables to wok. Stir cornstarch mixture till smooth and pour into wok. Cook and stir until slightly thickened, about 2 minutes. Serve over hot rice. Yields 4 servings.