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Black Bean-Garlic Catfish
(recipe, Karen M. Vohs)
The pungent black bean-garlic sauce balances the fish's strong flavor. Serve with udon noodles (or brown rice) and sautéed broccoli with ginger.
- 2 tablespoon(s) all-purpose flour
- 8 ounce(s) catfish fillets, patted dry and cut into 2 portions
- ¼ teaspoon(s) garlic powder
- ⅛ teaspoon(s) salt
- 2 teaspoon(s) canola oil, divided
- 1½ teaspoon(s) black bean-garlic sauce (see Tips & Techniques)
- 1½ teaspoon(s) finely chopped scallion, plus more for garnish
- 1½ teaspoon(s) rice vinegar
- 1½ teaspoon(s) water
- Pinch crushed red pepper
- Place flour in a shallow dish. Sprinkle catfish with garlic powder and salt. Dredge the catfish in the flour, shaking off the excess (discard the remaining flour).
- Heat 1½ teaspoons oil in a medium nonstick skillet over medium heat. Add the fish and cook, turning once, until golden brown and just cooked through, about 5 minutes per side.
- Meanwhile, combine the remaining ½ teaspoon oil, black bean-garlic sauce, 1½ teaspoons scallion, vinegar, water, and crushed red pepper in a small bowl.
- Serve the fish with the sauce and garnish with more scallion, if desired.