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.
Oxmoor House JANUARY 2006
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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