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Stir-Fried Catfish with Cucumber Rice

Stir-Fried Catfish with Cucumber Rice

Stir-Fried Catfish with Cucumber Rice


Makes 4 servings


1 seedless cucumber
1-1/4 cups water
1/2 cup uncooked rice
4 green onions, thinly sliced
1/2 teaspoon white pepper
2 teaspoons canola oil
1 pound catfish fillets, cut into 1-inch chunks
1 teaspoon minced fresh ginger
1 clove garlic, minced
1/4 teaspoon dark sesame oil
2 packages (6 ounces each) snow peas
1 red bell pepper, diced
1/4 cup white wine or water
1 tablespoon cornstarch


  1. Grate cucumber on medium side of grater into colander set over bowl; drain.
  2. Combine water, rice, cucumber, green onions and white pepper in medium saucepan. Bring to a boil over medium heat. Cover; reduce heat to low. Cook about 20 minutes or until rice is tender and liquid is absorbed.
  3. Heat oil in 12-inch nonstick skillet over high heat. Add catfish, ginger, garlic and sesame oil. Stir-fry 4 to 5 minutes or until catfish is just cooked. Add snow peas and bell pepper. Cover and cook 4 minutes.
  4. Meanwhile, combine wine and cornstarch in small bowl; stir. Pour mixture over catfish mixture; cook and stir about 2 minutes or until sauce thickens. Serve over rice.

Serving Suggestion

Serve with Egg Drop Soup made by stirring beaten egg into simmering fat-free, low-sodium chicken broth seasoned with your favorite fresh chopped herbs, such as cilantro. Complete the meal with chilled fresh seasonal fruit cups or a scoop of lemon sorbet.

Nutritional Information

Serving Size: 1/4 of total recipe
Sodium 70 mg
Protein 23 g
Fiber 4 g
Carbohydrate 32 g
Cholesterol 53 mg
Saturated Fat 2 g
Total Fat 12 g
Calories from Fat 31 %
Calories 338

Dietary Exchange

Vegetable 1
Starch 2
Meat 3

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