This recipe is delicious. My kids even enjoy it, veggies and all. The hoisin sauce adds a delightful sweetness to the entire meal, and the variety of ingredients make for a lovely presentation. The mixture of flavors is well-balanced and proves that deep-frying is not the only way to make catfish. The recipe does have a bit of sauce to it, which is easily soaked up by the tortillas. Or sometimes we skip the tortillas and serve the mixture directly over rice.
Asian Catfish Wraps
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Amount per serving
- Calories: 344
- Calories from fat: 27%
- Fat: 10.4g
- Saturated fat: 2.3g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 2.6g
- Protein: 22.8g
- Carbohydrate: 37.8g
- Fiber: 3.7g
- Cholesterol: 54mg
- Iron: 0.9mg
- Sodium: 650mg
- Calcium: 58mg
- 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
- 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.
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