Chili-Glazed Catfish with Bok Choy

Name: Chili-Glazed Catfish with Bok Choy
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon five-spice powder; 1 teaspoons black pepper; 680 grams heads bok choy (about , sliced; 2 teaspoons canola oil, divided; 680 grams catfish fillets; 1 Tbsp hot chili sauce (such as Sriracha); 4 teaspoons cornstarch; 2 Tbsps fish sauce; 118 milliliters all-purpose flour; 2 Tbsps diagonally sliced green onions (about 1 onion); 79 milliliters fresh lime juice (about 2 1/2 limes); 0 teaspoons salt; 2 Tbsps seasoned rice vinegar; 1 Tbsp sugar; 118 milliliters water

Chili-Glazed Catfish with Bok Choy is a dairy free and pescatarian main course. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 296 calories, 33g of protein, and 7g of fat. Head to the store and pick up green onions, water, bok choy, and a few other things to make it today. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes approximately 27 minutes.

Instructions

Place bok choy in a vegetable steamer. Steam, covered, 6 minutes or until tender. Set aside; keep warm.

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Vegetable

Bok Choy

Pat fillets dry with paper towels; sprinkle with salt.

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Salt

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Paper Towels

Combine flour, five-spice powder, and pepper in a shallow dish, and stir well. Dredge fillets in flour mixture, and shake off excess flour.

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Pepper

All Purpose Flour

Shake

Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

Cooking Oil

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Frying Pan

Add 2 fillets to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.

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Fish

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Frying Pan

Remove fillets from pan; keep warm. Wipe pan clean with paper towels. Repeat procedure with remaining 1 teaspoon oil and fillets.

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Cooking Oil

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Paper Towels

Frying Pan

While fish cooks, combine water and cornstarch in a small saucepan.

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Corn Starch

Water

Fish

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Sauce Pan

Add lime juice and next 4 ingredients; bring to a boil, stirring constantly. Cook 1 minute or until thick, stirring constantly.

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Lime Juice

Serve fillets over bok choy; drizzle with glaze, and sprinkle with green onions.

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Green Onions

Bok Choy

Glaze

Equipment

Paper Towels

Frying Pan

Sauce Pan

Ingredients

Servings:

1teaspoon

five-spice powder 1teaspoons

black pepper 680grams

heads bok choy (about , sliced 2teaspoons

canola oil, divided 680grams

catfish fillets 1Tbsp

hot chili sauce (such as Sriracha)4teaspoons

cornstarch 2Tbsps

fish sauce 118milliliters

all-purpose flour 2Tbsps

diagonally sliced green onions (about 1 onion)79milliliters

fresh lime juice (about 2 1/2 limes)0teaspoons

salt 2Tbsps

seasoned rice vinegar 1Tbsp

sugar 118milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Catfish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.