Thursday, January 29, 2009
Stir Fried Catfish with Cucumber Rice
We learned to love catfish when traveling through the South. I admit that I especially like it deep-fried, but of course, that's not a healthy way to go. Once I discovered this recipe, we were happy campers. (I have to confess, that we do cave in to the deep fried once a year or so on our travels.)
1 seedless cucumber
4 green onions, thinly sliced
1/2 c. uncooked rice
1/2 t. white pepper
1 1/4 c. water
2 t. canola oil
1 lb. catfish fillets, cut into 1-inch chunks
1 t. pureed ginger (use prepared to save time)
1 t. minced garlic (use prepared to save time)
1/4 t. sesame oil
2 pkgs. ( 6 oz. each) snow peas
1 red bell pepper, seeded and diced
1 T. cornstarch
1/4 c. white wine OR water (the wine adds a lot more flavor)
1. On medium side of grater, grate cucumber into colander over bowl and let set to drain.
2. In medium saucepan with lid, stir together cucumber, green onions, rice, white pepper, and water. Bring to boil over medium heat to low. Continue cooking until rice is tender and liquid is absorbed, about 20 minutes.
3. Heat oil in 12-inch nonstick skillet over high heat. When pan is hot, add catfish, ginger, garlic, and sesame oil. Stir fry until catfish is just cooked, about 4-5 minutes. Add snow peas and bell pepper. Cover pan and cook 4 minutes.
4. Meanwhile, stir cornstarch into wine or water to dissolve. Pour cornstarch mixture and stir until sauce thickens, about 2 minutes. Divide rice and catfish among four plates.
YIELD: 4 servings
Calories-338, Total fat-12 g., Sat. fat-2 g., Cholesterol-53 mg., Sodium-70 g.
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories