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.
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- Calories: 339
- Fat: 15.7g
- Saturated fat: 3.2g
- Protein: 30.4g
- Carbohydrate: 19.7g
- Cholesterol: 80mg
- Iron: 3.4mg
- Sodium: 1124mg
- Calories from fat: 41%
- Fiber: 0.5g
- Calcium: 183mg
- 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.
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