Catfish nuggets are fresh catfish pieces that are less expensive than fillets. If they're not available, buy fillets and cut them into bite-sized pieces.
1 teaspoon dark sesame oil, divided
1 pound catfish nuggets
3 cups thinly sliced napa (Chinese) cabbage
1 cup thinly sliced shiitake mushroom caps
3/4 cup preshredded carrot
1/2 cup sliced green onions
1 tablespoon bottled minced fresh ginger
1 tablespoon bottled minced garlic
1/4 cup hoisin sauce
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
4 (8-inch) fat-free flour tortillas
How to Make It
Heat 1/2 teaspoon dark sesame oil in a large nonstick skillet over medium-high heat. Add catfish nuggets; cook 3 minutes or until done, stirring frequently. Remove from pan.
Add remaining 1/2 teaspoon of dark sesame oil to pan. Add cabbage, sliced mushroom caps, carrot, green onions, ginger, and garlic; sauté 2 minutes or until carrot is crisp-tender. Stir in catfish nuggets, hoisin, and chili garlic sauce, and cook 1 minute or until thoroughly heated. Remove from heat.
Warm tortillas according to package directions. Divide the catfish mixture evenly among tortillas; roll up.
This recipe is delicious. My kids even enjoy it, veggies and all. The hoisin sauce adds a delightful sweetness to the entire meal, and the variety of ingredients make for a lovely presentation. The mixture of flavors is well-balanced and proves that deep-frying is not the only way to make catfish. The recipe does have a bit of sauce to it, which is easily soaked up by the tortillas. Or sometimes we skip the tortillas and serve the mixture directly over rice.
I'm going to disagree with the other reviewer. This is certainly not a "yuk" recipe. In a sense it's a bit of a riff on moo shu, which is actually quite similar to "Asian food wrapped in a tortilla." Yeah, it's actually not that unusual. I also wouldn't call the result "soupy"; again, it's basically like what you'd get if you order moo shoo pork but with catfish subbed in for the meat. I would suggest making about 1.5 times the amount called for in this recipe since it's a bit underwhelming for a large flour tortilla. I'd also recommend that you cut the nuggets to uniform size and as always with catfish nuggets, wash them off and feel them to make sure there are no large clusters of bones in them since catfish nuggets are often hastily cut and are frequently irregular in size. Just for a bit more kick I also made the teaspoon of chili-garlic paste a HEAPING teaspoon. It reheats well and is fairly quick and cheap. This is a good, reliable recipe.
Yuk...although I should have known. First of all asian food wrapped in a tortilla? Second the only why I like to eat catfish is either fried in cornmeal or blackened. This method of cooking it was tasteless and left it rubbery; not to mention the soupy mess it was sitting in at the end. Definitely will not make again!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!