• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Cantonese Catfish

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 8 oz Spaghetti
  • 3 tb Unbleached flour
  • 1 ts Dry mustard
  • 1 lb Catfish fillets
  • 1 tb Sesame oil
  • 1 c Snow peas; julienned
  • 1 c Carrots; julienned
  • 1/2 c Scallions; julienned
  • 1 Clove garlic; minced
  • 1 tb Low sodium soy sauce
  • 1 tb Toasted sesame seeds

 Directions

Cook the pasta in a large pot of boiling water until just tender. Drain and
keep warm in an oven on the lowest setting.

While pasta cooks, combine the flour and mustard in a shallow bowl. Dredge
the catfish in the flour; shake off the excess.

In a large nonstick pan over medium high heat, warm the oil. Add the
catfish, cover and cook for 6 to 8 minutes, turning once. Transfer to a
plate and keep warm. Add the peas, carrots, scallions and garlic to the
frying pan. Saute for 2 minutes. Add the soy sauce and mix well.

Add the pasta, toss well, cover and cook for 2 minutes. Transfer to a
serving platter. Top with the catfish. Sprinkle with the sesame seeds.

Prep: 15 mins; cook: 15 mins.

Variations: firm white fish, such as perch, flounder, or orange roughy.

PER SERVING: 450cals, 11.3g fat (23%); 1.9g sat fat. 230mg sodium.

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