Catfish Stir-Fry Recipe

Name: Catfish Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs catfish fillets; 3 tablespoons lemon juice; 3 tablespoons soy sauce (use low-sodium if salt-sensitive); 3 tablespoons vegetable oil, divided; 1 cup thinly sliced carrot; 1 cup sliced broccoli floret; 1 cup sliced zucchini; 1 cup sliced fresh mushrooms; 1 cup sliced cauliflower floret; 3/4 cup green onion, cut into 1/2 inch pieces; 2 medium tomatoes, peeled and cut into eighths; 1/2 cup sliced water chestnuts; 2 - 2 1/2 tablespoons cornstarch; 3/4 cup water; 1 teaspoon salt; 1/4 teaspoon pepper; hot cooked rice

Servings: persons

1 1/2 lbs catfish fillets
3 tablespoons lemon juice
3 tablespoons soy sauce (use low-sodium if salt-sensitive)
3 tablespoons vegetable oil, divided
1 cup thinly sliced carrot
1 cup sliced broccoli floret
1 cup sliced zucchini
1 cup sliced fresh mushrooms
1 cup sliced cauliflower floret
3/4 cup green onion, cut into 1/2 inch pieces
2 medium tomatoes, peeled and cut into eighths
1/2 cup sliced water chestnuts
2 - 2 1/2 tablespoons cornstarch
3/4 cup water
1 teaspoon salt
1/4 teaspoon pepper
hot cooked rice

1
Cut catfish fillets into 2 x 3/4 inch strips.
2
In a bowl, add the lemon juice and soy sauce; stir to combine.
3
Add the fish strips to the bowl and let marinate for 20 minutes.
4
Heat wok or large skillet to medium-high; pour 2 tablespoons oil around the top, rotate pan to coat with oil.
5
Add carrots to wok; stirfry for 2 minutes.
6
Add the next 7 ingredients and stirfry for 2 minutes.
7
Transfer vegetables to a plate or bowl and set aside.
8
Add 1 tablespoon oil to wok and let get hot.
9
Drain fish and reserve marinade.
10
Add fish to wok and stirfry for 2 minutes or until fish flakes.
11
Transfer vegetables back to wok.
12
Add cornstarch, water, salt, and pepper to reserved marinade; stir to combine; pour into wok.
13
Stirfry on low heat for 2 minutes or until thickened and bubbly.
14
Serve over hot cooked rice.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 lbs catfish fillets, 3 tablespoons lemon juice, 3 tablespoons soy sauce (use low-sodium if salt-sensitive), 3 tablespoons vegetable oil, divided, and more.

Yes, Catfish Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catfish Stir-Fry

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