| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | 1 | Servings | ||
INGREDIENTS
| 3 | lg | Green onions |
| 1 | Piece peeled gingerroot, about 2" x 1" | |
| 4 | 6 oz. catfish fillets | |
| 1 | c | Chicken broth |
| 1/4 | ts | Ground red pepper |
| 1 | tb | Soy sauce |
| 1 | tb | Rice vinegar |
| 1 | ts | Cornstarch |
INSTRUCTIONS
Preheat oven to 450 F. Cut each green onion in half. Cut bottom halves into matchstick-thin strips; slice tops. Slice gingerroot into matchstick thin strips. In 13 x 9 baking dish, place catfish and 1/4 cup chicken broth; sprinkle with red pepper and sliced green onions. Bake, covered (I missed this - mine was uncovered!) 15 minutes or til fish flakes. Meanwhile, in nonstick skillet sprayed with PAM over medium heat, cook green onion strips and ginger til golden. In cup, mix soy sauce, vinegar, cornstarch, remaining broth, and 2 TB water; pour into skillet, heat to boiling. Boil 1 minute, stirring, til thickened. Pour sauce over catfish to serve. Makes 4 servings. Posted to Digest eat-lf.v096.n223 Date: Tue, 19 Nov 1996 09:30:43 -0600 (CST) From: neddy@bcm.tmc.edu (Nancy Eddy)
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