menu bar with links

March 2, 2006
Something fishy . . .

[bento with hoisin catfish, rice, veggie sides]

Top: carrot and tofu with sesame dressing (from batch made earlier in the week), jasmine rice
Bottom: grilled catfish with hoisin-peanut sauce (sauce on the side), sauteed baby bok choy
Totoro mini: 2 containers of hoisin-peanut sauce, 'wontons' of chopped roasted peanuts and scallions for garnish

The Grilled Catfish with Hoisin-Peanut Sauce is one of my husband's favorite meals. I think he would eat it every week if he could. Bonus is that it is a quick recipe. ^-^ In this case, the fish was leftover from 2 nights before. I just pulled it from the fridge and heated it up before adding it to the bento. I'll admit I was worried as to how the fish would taste at room temperature (I've only eaten it hot), but it held up beautifully! Hooray!

- Catfish -
2 cloves garlic, finely minced
1 tsp. ground chili paste
1 tsp. canola oil
1 lb. skinless catfish fillets
- Sauce -
1 cup hoisin sauce
1/2 cup water
1/4 cup rice wine vinegar (rice vinegar is ok too)
1/3 cup yellow onion, finely minced or pureed
1 tbsp. ground chili paste, or to taste
1 tbsp. chopped rasted peanuts
- Garnish -
2 scallions, thinly sliced
chopped roasted peanuts
  1. Marinade - combine the garlic, chili paste, and oil in a shallow dish. Add the catfish fillets and let marinate for 20 minutes. Meanwhile, preheat the broiler or grill to high heat.
  2. Sauce - Put hoisin sauce, water, rice wine vinegar, and onion into a small saucepan and bring to a boil. Reduce heat and let simmer for 5 to 7 minutes. Add a little water if too thick. Add chili paste and chopped peanuts.
  3. Grill or broil the catfish fillets until just done, 6-7 minutes on each side.
  4. To serve, place the fish on a plate or bed of rice and carefully spoon the hoisin-peanut sauce on top. Do not cover the fish completely. Sprinkle with the green onions and chopped peanuts.
* Leftover hoisin-peanut sauce also can be frozen for future use.

*Use gluten-free products.
© Cooking Cute