Sweet Snow Pea and Cabbage Stir Fry with Catfish and Chinese Noodles
I can't remember ever using fish as the protein in stir fry. It sounded good but the fish couldn't be a flaky type of fish or it would just shred during the cooking process. My first choice would be monk fish. Monk fish is a firm, white fish that holds together well in soups and stews while being wonderfully flavorful. Unfortunately, I haven't seen monk fish in the market lately.
The other day my eye caught the catfish display at the seafood counter. I thought catfish would be the perfect type of fish for the stir fry dish I had been thinking about creating.
The peas and cabbage ended up being incredibly complimentary to the catfish.
Lesson learned: Be willing to substitute and go with the freshest ingredients you can find.
Sweet Snow Pea and Cabbage Stir Fry with Catfish and Chinese Noodles 8 ounces of snow peas 1 small head of Napa cabbage 1 pound catfish nuggets 4 ounces of dry Chinese noodles 1/2 cup bean sprouts 1/4 cup fish sauce 3 cloves of garlic thinly sliced 2 inch cube of ginger - peeled and minced 5 green onions - thinly sliced 2 tbsp chili garlic sauce 1 tbsp canola or peanut oil 1 tbsp soy sauce 1 tsp sesame oil
Slice the cabbage into thin strips. Cut the catfish nuggets into bite size pieces.
In a bowl, toss the catfish in the sesame oil and soy sauce. Sprinkle on the cornstarch to make a thin coating.
Cook the noodles according to package directions.
In a wok on high heat add the oil. Cook the fish quickly in 2-3 batches until the fish is golden, about 2 minutes per batch, removing to a plate when done. Once the fish has been cooked and removed from the wok, add the peas and chili garlic sauce to the wok. Stir fry the peas for about 2 minutes. Add in the cabbage, garlic, ginger, and fish sauce. Stir fry for about 3 minutes. Toss in the fish, sprouts, and green onions, stir fry with the veggies.
Serve stir fry over the noodles and top with a little more chili garlic sauce for extra heat.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.