Cantonese catfish
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Cantonese catfish
  Catfish    Fish  
Last updated 6/12/2012 1:12:07 AM. Recipe ID 39925. Report a problem with this recipe.
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      Title: Cantonese catfish
 Categories: Elf-mail, Fish, Meal
      Yield: 4 Servings
 
      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
 
  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.
  
  >SOURCE: Prevention's Cooking for Good Health (1994) Jean Rogers.
  (Rodale: ISBN 0875962106)
  
  NOTES : Fresh catfish is firm when cooked, yet tender with a delicate
  flavor that combines well with other foods. This dish pairs the fish
  with snow peas, carrots and pasta. Recipe 




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Recipe ID 39925 (Apr 03, 2005)

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