Spicy Asian Catfish

• 3 U.S. Farm-Raised Catfish Fillets
• 3 teaspoons Chinese 5 Spice
• ½ cup Asian marinade
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1 cup snow peas
• 1 cup bias-cut celery (thin)
• 1 cup sliced red and yellow bell peppers
• 2 teaspoons corn starch
• 1 cup bean sprouts
• ½ teaspoon salt
• Cooked rice or noodles for serving

Asian Marinade

• 6 ounces pear juice
• ¼ cup soy sauce
• ¼ cup rice vinegar
• 1 tablespoon fresh ginger, grated
• ½ teaspoon ground red pepper
• ¼ cup honey
• ½ teaspoon ground mustard

1. Cut catfish into bite-size chunks. Place in shallow dish and add Chinese 5 Spice; toss to coat. Add ½ cup Asian Marinade and toss to coat; let sit 10 minutes.
2. While fish is marinating, heat large skillet or wok over high heat for 2 minutes; add oil. Add all vegetables except bean sprouts; cook 3 minutes, stirring frequently. Remove with slotted spoon and set aside. Add catfish to hot skillet and stir-fry 2 minutes.
3. Mix in 2 teaspoons of corn starch and reserved marinade; stir until there are no lumps. Add marinade and cornstarch mixture to pan. Add vegetables and bean sprouts. Cook 2 minutes or until sauce has thickened. Season with salt.
4. Remove from heat and plate with your choice of rice or noodles.

Serves 4 - 6

Asian Marinade
Whisk together all ingredients in medium bowl.

Recipe provided by The Catfish Institute.