Spicy Asian Catfish with Stir-Fried Vegetables


Spicy Asian Catfish with Stir-Fried Vegetables


  • 3 U.S. Farm-Raised Catfish Fillets

  • 3 teaspoons Chinese 5 Spice

  • 1/2 cup Asian marinade

  • 4 tablespoons olive oil

  • 1 cup sliced mushrooms

  • 1 cup snow peas

  • 1 cup bias-cut celery (thin)

  • 1 cup sliced red and yellow bell peppers

  • 2 teaspoons corn starch

  • 1 cup bean sprouts

  • 1/2 teaspoon salt

  • Cooked rice or noodles for serving

Asian Marinade

  • 6 ounces pear juice

  • 1/4 cup soy sauce

  • 1/4 cup rice vinegar

  • 1 tablespoon fresh ginger, grated

  • 1/2 teaspoon ground red pepper

  • 1/4 cup honey

  • 1/2 teaspoon ground mustard


  1. To make Asian Marinade, whisk together all ingredients in medium bowl.

  2. Cut catfish into bite-size chunks. Place in shallow dish and add Chinese 5 Spice; toss to coat. Add 1/2 cup Asian Marinade and toss to coat; let sit 10 minutes.

  3. While fish is marinating, heat large skillet or wok over high heat for 2 minutes; add oil. Add all vegetables except bean sprouts; cook 3 minutes, stirring frequently. Remove with slotted spoon and set aside. Add catfish to hot skillet and stir-fry 2 minutes.

  4. Mix in 2 teaspoons of corn starch and reserved marinade; stir until there are no lumps. Add marinade and corn starch mixture to pan. Add vegetables and bean sprouts. Cook 2 minutes or until sauce has thickened. Season with salt.

  5. Remove from heat and plate with your choice of rice or noodles.

Serves 4-6. 

Sautéed Catfish with Chive Cream Sauce

Sautéed Catfish with Chive Cream Sauce.jpg

Sautéed Catfish with Chive Cream Sauce


4 U.S. Farm-Raised Catfish fillets
1 egg
1 cup milk
1 ½ cups all-purpose flour
¼ cup olive oil

2 cloves garlic, chopped
4 tablespoons chives,
2 ounces dry vermouth
1 cup heavy cream
Salt and pepper to taste


  1. WHISK together egg and milk.

  2. DIP catfish fillets into egg mixture, then dredge in flour, shaking off excess.

  3. ADD olive oil to a heavy skillet and heat to medium high. Add 2 fillets, rounded side down, and cook 3-4 minutes until golden brown. Turn fillets and cook an additional 3-4 minutes or until done, and remove from skillet. Sauté remaining two fillets and remove when done.

  4. TO MAKE SAUCE, add garlic and chives and stir gently 1-2 minutes. Deglaze skillet with vermouth. Slowly add cream, stirring constantly until sauce is reduced to desired consistency. Add salt and pepper to taste.

  5. SERVE sauce over catfish fillets.