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.