Stir Fry Catfish
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).
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.)
Fish Recipe Stir Fry Catfish