Chili-Glazed Catfish with Bok Choy |
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Prep Time: 7 Minutes Cook Time: 20 Minutes |
Ready In: 27 Minutes Servings: 4 |
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A spicy Vietnamese glaze adds loads of flavor to this simple dish of pan-seared catfish and steamed bok choy. Keep this glaze on hand to turn any white fish fillet or chicken breast into an interesting ethnic meal. Ingredients:
2 heads bok choy (about 1 1/2 pounds), sliced |
4 (6-ounce) catfish fillets |
1/8 teaspoon salt |
1/2 cup all-purpose flour |
1 teaspoon five-spice powder |
1/2 teaspoon black pepper |
2 teaspoons canola oil, divided |
cooking spray |
1/2 cup water |
4 teaspoons cornstarch |
1/3 cup fresh lime juice (about 2 1/2 limes) |
1 tablespoon sugar |
2 tablespoons fish sauce |
2 tablespoons seasoned rice vinegar |
1 tablespoon hot chili sauce (such as sriracha) |
2 tablespoons diagonally sliced green onions (about 1 onion) |
Directions:
1. Place bok choy in a vegetable steamer. Steam, covered, 6 minutes or until tender. Set aside; keep warm.
2. Pat fillets dry with paper towels; sprinkle with salt. Combine flour, five-spice powder, and pepper in a shallow dish, and stir well. Dredge fillets in flour mixture, and shake off excess flour.
3. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 fillets to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan; keep warm. Wipe pan clean with paper towels. Repeat procedure with remaining 1 teaspoon oil and fillets.
4. While fish cooks, combine water and cornstarch in a small saucepan. Add lime juice and next 4 ingredients; bring to a boil, stirring constantly. Cook 1 minute or until thick, stirring constantly. Serve fillets over bok choy; drizzle with glaze, and sprinkle with green onions.
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