Black Bean-Garlic Catfish
- Active Time 20m
- Total Time 20m
This dish is great for folks who are on the fence about catfish because the pungent black bean-garlic sauce balances the fish’s strong flavor. Serve with udon noodles or brown rice and sauteed broccoli with ginger broccoli.
- 1/4 cup all-purpose flour
- 1 pound catfish fillets, patted dry and cut into 4 portions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon plus 1 teaspoon canola oil, divided
- 1 tablespoon black bean-garlic sauce (see Tip)
- 1 tablespoon finely chopped scallion, plus more for garnish
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1/8 teaspoon crushed red pepper
Place the flour in a shallow dish. Sprinkle the catfish with garlic powder and salt. Dredge the catfish in the flour, shaking off the excess (discard the remaining flour).
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the fish and cook, turning once, until golden brown and just cooked through, about 5 minutes per side.
Meanwhile, combine the remaining 1 teaspoon oil, black bean-garlic sauce, 1 tablespoon scallion, vinegar, water and crushed red pepper in a small bowl.
Serve the fish with the sauce and garnish with more scallion, if desired.
Tip: <br>Ingredient Note: Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of most supermarkets or at Asian markets. Refrigerate for up to 1 year.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
218 calories; 14g total fat; 2g total saturated fat; 53mg cholesterol; 523mg sodium; 4g carbohydrates; 0g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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