Title: Chinese fried catfish with ground pork sauce
 Categories: Main dish, Seafood, Asian
      Yield: 4 Servings
 
      2 ts Sesame oil
      1 tb Corn oil
    1/2 ts Chile oil
    1/2 lb Ground pork
      6    Green onions; 1" lengths
      2 ts Ginger; shredded
      2    Garlic cloves; minced
      2 ts Soy sauce
    1/4 c  Rice wine
    1/4 c  Hot water
           Salt
      2 lb Catfish fillets
           Oil for frying
 
  Combine sesame, corn and chile oils in wok or large skillet. Add pork
  and stir fry quickly over high heat, breaking pork up into smallest
  possible pieces with wooden spoon. When pork begins to brown, add
  green onions, ginger and garlic. Continue to stir fry about 2
  minutes. Add soy sauce, rice wine and water. Stir well and reduce
  heat to low. Meanwhile, lightly salt catfish fillets to taste. Fry,
  turning once, in another skillet over medium high heat. Continue
  stirring sauce while fish fries. When fish is cooked but not overdone
  (about 2-3 minutes to a side), remove to warm dinner plates. Sauce
  should have reduced to thick, syrup-like consistency. If too liquid,
  raise heat to high and continue cooking, stirring constantly, about 1
  more minute. Spoon sauce over fish.