Chili-Glazed Catfish With Bok Choy Recipe

Name: Chili-Glazed Catfish With Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads bok choy (about 1 1/2 pounds), sliced; 4 (6-ounce) catfish fillets; 1/8 teaspoon salt; 1/2 cup all-purpose flour; 1 teaspoon five-spice powder; 1/2 teaspoon black pepper; 2 teaspoons canola oil, divided; Cooking spray; 1/2 cup water; 4 teaspoons cornstarch; 1/3 cup fresh lime juice (about 2 1/2 limes); 1 tablespoon sugar; 2 tablespoons fish sauce; 2 tablespoons seasoned rice vinegar; 1 tablespoon hot chili sauce (such as Sriracha); 2 tablespoons diagonally sliced green onions (about 1 onion)

Servings: persons

2 heads bok choy (about 1 1/2 pounds), sliced
4 (6-ounce) catfish fillets
1/8 teaspoon salt
1/2 cup all-purpose flour
1 teaspoon five-spice powder
1/2 teaspoon black pepper
2 teaspoons canola oil, divided
Cooking spray
1/2 cup water
4 teaspoons cornstarch
1/3 cup fresh lime juice (about 2 1/2 limes)
1 tablespoon sugar
2 tablespoons fish sauce
2 tablespoons seasoned rice vinegar
1 tablespoon hot chili sauce (such as Sriracha)
2 tablespoons diagonally sliced green onions (about 1 onion)

1
Place bok choy in a vegetable steamer. Steam, covered, 6 minutes or until tender. Set aside; keep warm.
2
Pat fillets dry with paper towels; sprinkle with salt. Combine flour, five-spice powder, and pepper in a shallow dish, and stir well. Dredge fillets in flour mixture, and shake off excess flour.
3
Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 fillets to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan; keep warm. Wipe pan clean with paper towels. Repeat procedure with remaining 1 teaspoon oil and fillets.
4
While fish cooks, combine water and cornstarch in a small saucepan. Add lime juice and next 4 ingredients; bring to a boil, stirring constantly. Cook 1 minute or until thick, stirring constantly. Serve fillets over bok choy; drizzle with glaze, and sprinkle with green onions.

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 heads bok choy (about 1 1/2 pounds), sliced, 4 (6-ounce) catfish fillets, 1/8 teaspoon salt, 1/2 cup all-purpose flour, and more.

Yes, Chili-Glazed Catfish With Bok Choy 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.

That's it — enjoy your meal!

Chili-Glazed Catfish With Bok Choy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions