Catfish Po'boy with Hoisin-Peanut Sauce

Catfish Po'boy with Hoisin-Peanut Sauce Recipe
Photo: Karry Hosford
A hoisin-peanut sauce stands in for the traditional rémoulade in this take on the New Orleans classic.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 401
Caloriesfromfat 27 %
Fat 12.1 g
Satfat 4.1 g
Monofat 3.5 g
Polyfat 3.2 g
Protein 30.1 g
Carbohydrate 43.7 g
Fiber 3.2 g
Cholesterol 74 mg
Iron 1.8 mg
Sodium 722 mg
Calcium 121 mg


1 teaspoon dark sesame oil
2 tablespoons chopped onion
1 teaspoon minced peeled fresh ginger
3 tablespoons hoisin sauce
1 tablespoon creamy peanut butter
1 tablespoon fresh lime juice
1/4 teaspoon sugar
1/4 cup Thai chile sauce
2 garlic cloves, minced
4 (6-ounce) farm-raised catfish fillets
Cooking spray
Remaining ingredients:
4 (2 1/2-ounce) hoagie rolls, split and lightly toasted
2 cups shredded napa (Chinese) cabbage


To prepare sauce, heat oil in a small saucepan over medium heat. Add onion and ginger; cook 2 minutes, stirring frequently. Reduce heat to low. Add hoisin sauce, peanut butter, lime juice, and sugar; cook 3 minutes, stirring frequently. Remove from heat; set aside.

Prepare grill or broiler.

To prepare catfish, combine chile sauce and garlic in a large zip-top plastic bag. Add catfish; seal and marinate in refrigerator 30 minutes, turning bag occasionally.

Remove fish from marinade; discard marinade. Place fish on a grill rack or broiler pan coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork.

Spread 1 tablespoon sauce over bottom half of each hoagie roll; top each serving with 1/2 cup cabbage, 1 catfish fillet, and top half of roll. Serve immediately.

David Bonom,

Cooking Light

July 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note