“We have a freezer full of catfish so I have been trying out different catfish recipes. My family and I liked this one.”
READY IN:
1hr 8mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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