Dinner Tonight: Miso-Glazed Catfish And Baby Bok Choy Recipe – a delicious recipe with extra-virgin olive oil, white miso, sugar, catfish fillets, bok choy. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Combine miso, sugar, 1/2 tablespoon of the oil, and 1/2 tablespoon of warm water in a bowl and whisk until smooth. Brush about half of the glaze onto both sides of the catfish fillets.
2
Pour the remaining oil into a large skillet. Turn the heat to medium. Add the catfish fillets and cook for about five minutes, flipping halfway through. Remove the fillets, cover with aluminum foil while you cook the bok choy.
3
Keep the same skillet over medium heat. Quickly, brush the remaining glaze on the bok choy, and place on the skillet cut side down. Pour in 2 tablespoons of water, and scrape up any browned bits. Cover the skillet and cook for about 4 minutes, stirring every one minute. The bok choy should be tender and wilted, but still bright green. Serve with the catfish.
36
kcal
Calories
4
g
Fat
1
g
Carbs
FatCarbs
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 3/4 tablespoon white miso, 1/2 teaspoon sugar, 2 catfish fillets (about 5 ounces a piece), and more.
Yes, Dinner Tonight: Miso-Glazed Catfish And Baby Bok Choy Recipe 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.
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