by Chef Lucia Watson*

Of course, you can substitute walleye, bass, pike, or perch for catfish. Catfish works so well, though, because it's so firm. Another beautifully firm and tasty fish is the burbot (eelpout).

Ingredients:
    1 lb. catfish filets cut into 1 inch cubes
    1 tbsp. sesame oil
    2 tbsp. soy sauce
    1 tbsp. vegetable oil
    1/2 med. red, yellow, and green peppers cut into julienne strips
    1 tbsp. fresh ginger, grated
    1 tbsp. fresh garlic, minced
    2 scallions, coarsely chopped
    1 carrot, julienne
    1/4 c. fresh cilantro, steamed & chopped
    toasted sesame seeds for garnish

• Blend the sesame oil and soy sauce and set aside.
• Heat the oil in a nonstick skillet until very hot. Add the fish, peppers, carrots, ginger, garlic, and scallions. Cook 3 to 5 minutes, stirring gently.
• Pour the sesame-soy mixture over and cook one more minute. Turn off heat and gently stir in cilantro.
• Serve with rice and sprinkle with sesame seeds. (Serves two or three.)

*Lucia Watson owns Lucia's, one of the Twin Cities' best restaurants, a lively, friendly, cozy place in the Uptown section of Minneapolis (1432 West 31st St., 612/825-1572). The menu changes by week and season. Drop by and say hello.