A spicy Vietnamese glaze adds loads of flavor to this simple dish of pan-seared catfish and steamed bok choy. Keep this glaze on hand to turn any white fish fillet or chicken breast into an interesting ethnic meal.
2 heads bok choy (about 1 1/2 pounds), sliced
4 (6-ounce) catfish fillets
1/8 teaspoon salt
1/2 cup all-purpose flour
1 teaspoon five-spice powder
1/2 teaspoon black pepper
2 teaspoons canola oil, divided
1/2 cup water
4 teaspoons cornstarch
1/3 cup fresh lime juice (about 2 1/2 limes)
1 tablespoon sugar
2 tablespoons fish sauce
2 tablespoons seasoned rice vinegar
1 tablespoon hot chili sauce (such as Sriracha)
2 tablespoons diagonally sliced green onions (about 1 onion)
How to Make It
Place bok choy in a vegetable steamer. Steam, covered, 6 minutes or until tender. Set aside; keep warm.
Pat fillets dry with paper towels; sprinkle with salt. Combine flour, five-spice powder, and pepper in a shallow dish, and stir well. Dredge fillets in flour mixture, and shake off excess flour.
Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 fillets to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan; keep warm. Wipe pan clean with paper towels. Repeat procedure with remaining 1 teaspoon oil and fillets.
While fish cooks, combine water and cornstarch in a small saucepan. Add lime juice and next 4 ingredients; bring to a boil, stirring constantly. Cook 1 minute or until thick, stirring constantly. Serve fillets over bok choy; drizzle with glaze, and sprinkle with green onions.
Oxmoor House Healthy Eating Collection
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