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Catfish on Asian Greens Salad

Source of Recipe


Adapted from "Grills and Greens"






List of Ingredients



• 1 cup stemmed, washed and dried spinach leaves
  
• 1 cup bok choy leaves
  
• 1 cup thinly sliced white bok choy stems
  
• 1 small carrot, peeled and finely shredded
  
• 2 Tbsp rice vinegar
  
• 1 Tbsp oyster sauce
  
• 1-1/2 tsp light soy sauce
  
• 1/4 tsp sugar
  
• 1/8 to 1/4 tsp hot chili oil
  
• 1 small clove garlic, peeled and forced through a press
  
• 2/3 lb. catfish fillet
  
• 1 tsp margarine
  
• 1/4 tsp cornstarch dissolved in 1 tsp water
  
• 1 tsp sesame seeds
  






Instructions



1. Cut the spinach and bok choy leaves into shreds with scissors. Combine in a bowl with the bok choy stems and carrots. Refrigerate.
   
   
2. Combine the vinegar, oyster sauce, soy sauce, sugar, chili oil and garlic. Set aside.
   
   
3. Place the catfish on a broiling pan and broil 4 to 5 inches from the heat source 12 minutes per inch of thickness, or until the fish tests done.
   
   
4. While the fish is cooking, heat the margarine in a skillet until melted. Add the vinegar mixture and bring to a boil. Add the cornstarch mixture and cook 1 minute to thicken. Set aside.
   
   
5. When the fish is cooked, spoon some of the dressing over the salad. Arrange on 2 dinner plates, top with the fish and spoon on the remaining dressing. Sprinkle with sesame seeds and serve.
   
   Serves 2
   
   NOTE: 2 tablespoons bottled teriyaki sauce can replace the oyster sauce, soy sauce, sugar and chili oil. Combine with the vinegar and proceed with the recipe.