Asian Catfish Wraps

Asian Catfish Wraps Recipe
Becky Luigart-Stayner
Catfish nuggets are fresh catfish pieces that are less expensive than fillets. If they're not available, buy fillets and cut them into bite-sized pieces.

Yield:

4 servings (serving size: 1 wrap)

Recipe from

Cooking Light

Nutritional Information

Calories 344
Caloriesfromfat 27 %
Fat 10.4 g
Satfat 2.3 g
Monofat 4.7 g
Polyfat 2.6 g
Protein 22.8 g
Carbohydrate 37.8 g
Fiber 3.7 g
Cholesterol 54 mg
Iron 0.9 mg
Sodium 650 mg
Calcium 58 mg

Ingredients

1 teaspoon dark sesame oil, divided
1 pound catfish nuggets
3 cups thinly sliced napa (Chinese) cabbage
1 cup thinly sliced shiitake mushroom caps
3/4 cup preshredded carrot
1/2 cup sliced green onions
1 tablespoon bottled minced fresh ginger
1 tablespoon bottled minced garlic
1/4 cup hoisin sauce
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
4 (8-inch) fat-free flour tortillas

Preparation

Heat 1/2 teaspoon dark sesame oil in a large nonstick skillet over medium-high heat. Add catfish nuggets; cook 3 minutes or until done, stirring frequently. Remove from pan.

Add remaining 1/2 teaspoon of dark sesame oil to pan. Add cabbage, sliced mushroom caps, carrot, green onions, ginger, and garlic; sauté 2 minutes or until carrot is crisp-tender. Stir in catfish nuggets, hoisin, and chili garlic sauce, and cook 1 minute or until thoroughly heated. Remove from heat.

Warm tortillas according to package directions. Divide the catfish mixture evenly among tortillas; roll up.

April 2005
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