Chili-Glazed Catfish with Bok Choy

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.


4 servings (serving size: 1 fillet, 3/4 cup bok choy, 3 tablespoons glaze, and 1 1/2 teaspoons green onions)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 339
Fat 15.7 g
Satfat 3.2 g
Protein 30.4 g
Carbohydrate 19.7 g
Cholesterol 80 mg
Iron 3.4 mg
Sodium 1124 mg
Caloriesfromfat 41 %
Fiber 0.5 g
Calcium 183 mg


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
Cooking spray
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)


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,

Oxmoor House

January 2006
My Notes

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

Add Note