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Ingredients
- 3 lrg Green onions
- 1 piece peeled gingerroot, about 2" x 1"
- 4 x 6 ounce. catfish fillets
- 1 c. Chicken broth
- 1/4 tsp Grnd red pepper
- 1 Tbsp. Soy sauce
- 1 Tbsp. Rice vinegar
- 1 tsp Cornstarch
Directions
- Preheat oven to 450 F. Cut each green onion in half. Cut bottom halves into matchstick-thin strips; slice tops. Slice gingerroot into matchstick thin strips.
- In 13 x 9 baking dish, place catfish and 1/4 c. chicken broth; sprinkle with red pepper and sliced green onions. Bake, covered (I missed this - mine was uncovered!) 15 min or possibly til fish flakes.
- Meanwhile, in nonstick skillet sprayed with PAM over medium heat, cook green onion strips and ginger til golden brown. In c., mix soy sauce, vinegar, cornstarch, remaining broth, and 2 TB water; pour into skillet, heat to boiling. Boil 1 minute, stirring, til thickened. Pour sauce over catfish to serve.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1023g | |
| Calories 981 | |
| Calories from Fat 469 | 48% |
| Total Fat 52.04g | 65% |
| Saturated Fat 12.14g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 320mg | 107% |
| Sodium 1649mg | 69% |
| Potassium 2475mg | 71% |
| Total Carbs 10.37g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.01g | 1% |
| Protein 110.56g | 177% |
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