Stir-Fried Catfish with Cucumber Rice
the Editors of Publications International, Ltd.

Stir-Fried Catfish with Cucumber Rice
Yield
Makes 4 servings
Ingredients
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 |
Preparation
- Grate cucumber on medium side of grater into colander set over bowl; drain.
- 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.
- 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.
- 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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