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Cantonese Catfish

3 tablespoons unbleached flour
1 teaspoon dry mustard
1 pound catfish fillets
1 tablespoon sesame oil
1 cup snow peas -- julienned
1 cup carrots -- julienned
1/2 cup scallions -- julienned
1 clove garlic -- minced
1 tablespoon low sodium soy sauce
1 tablespoon toasted sesame seeds

Cook the pasta in a large pot of boiling water until just tender. Drain and keep warm in an oven on the lowest setting.

While pasta cooks, combine the flour and mustard in a shallow bowl. Dredge the catfish in the flour; shake off the excess.

In a large nonstick pan over medium high heat, warm the oil. Add the catfish, cover and cook for 6 to 8 minutes, turning once. Transfer to a plate and keep warm. Add the peas, carrots, scallions and garlic to the frying pan. Saute for 2 minutes. Add the soy sauce and mix well.

Add the pasta, toss well, cover and cook for 2 minutes. Transfer to a serving platter. Top with the catfish. Sprinkle with the sesame seeds.

Prep: 15 mins; cook: 15 mins.

Variations: firm white fish, such as perch, flounder, or orange roughy.

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