Catfish Stir Fry
Elevate your weeknight dinner game with this vibrant and flavorful Catfish Stir Fry! Perfectly tender catfish fillets are quickly seared and paired with a medley of fresh, colorful vegetables like red bell peppers, broccoli, and carrots, all tossed in a savory soy and oyster sauce blend with a touch of honey for sweetness. Infused with garlic and ginger, this easy stir-fry comes together in just 30 minutes and delivers a delightful balance of texture and flavor in every bite. A drizzle of sesame oil and a sprinkle of green onions add the perfect finishing touch. Serve it over steamed rice or noodles for a healthy, protein-packed meal the whole family will love. Packed with wholesome ingredients and bold Asian-inspired flavors, this stir fry is a quick and satisfying solution for busy evenings.
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Recipe Information
Ingredients
- 1 pound catfish fillets
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 medium red bell pepper, sliced into strips
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 3 stalks green onions, chopped
- 1 teaspoon sesame oil
- 3 tablespoons water
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the catfish fillets dry with paper towels and cut them into bite-sized pieces. Season lightly with salt and black pepper, then set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, honey, cornstarch, and water until smooth to create the stir fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the catfish pieces and cook for 3-4 minutes until they are lightly browned and cooked through. Remove the catfish from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the red bell pepper, broccoli florets, and julienned carrot to the skillet. Stir fry for 4-5 minutes until the vegetables are tender-crisp.
Return the cooked catfish to the skillet. Pour the prepared stir fry sauce over the mixture and toss gently to coat everything evenly.
Cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat the catfish and vegetables.
Remove from heat and drizzle with sesame oil for added flavor. Sprinkle with chopped green onions as a garnish.
Serve immediately over steamed rice or noodles for a complete meal. Enjoy!
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.4 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 588 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
