| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Asian | Main dish, Seafood, Asian | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 20, 1998
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