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Spicy Asian Catfish with Stir-Fried Vegetables




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.



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