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Cantonese Catfish



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  • Cooking Time: N/A

Cantonese Catfish

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

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.

Ingredients:

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

Serves:

4 Servings
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