Wednesday, November 14, 2012

Five-Spice Catfish with Sauteed Bean Sprouts and Tasso Ham

Five-Spice Catfish with Sauteed Bean Sprouts and Tasso Ham
By Gary Gee

Fresh, firm-fleshed catfish is a perfect foil to crisp bean sprouts, accented by wonderfully smoky tasso ham. Fresh onions, light ponzu and sesame oil round out this delicious dish.

1 pound catfish, cut into 1” pieces
1 teaspoon coarse salt
¼ teaspoon white pepper
½ teaspoon garlic powder
¼ teaspoon five-spice powder
1 Tablespoon corn starch
½ cup peanut oil, divided
1 small white onion, sliced
1 teaspoon fresh ginger, peeled and julienned
½ teaspoon brown sugar
½ cup julienned Teet's Smoked Pure Pork Tasso
2 cloves garlic, minced
1 cup fresh bean sprouts, rinsed and drained
1 teaspoon light soy sauce
2 green onions, slivered
1 Tablespoon ponzu
1 teaspoon sesame oil

Season the catfish with the salt, pepper, five-spice powder, and garlic powder. Toss with the corn starch and set aside.

In a large non-stick skillet, heat ¼ cup of peanut oil over medium-high heat. Pan-fry the catfish pieces, in batches if necessary, until browned on both sides and cooked through, about 2-3 minutes per side. Remove from the skillet and set aside. Cover and keep warm.

Wipe out the skillet (or use a separate skillet or wok) and heat the remaining oil over high heat. Add the onions and ginger, tossing to coat. Add the sugar and stir-fry until the onions are lightly browned and the ginger is fragrant, about 30 seconds. Add the tasso and garlic, stir-frying until slightly brown, about 30 seconds more. Add the bean sprouts and stir-fry for 30 seconds, until the sprouts are just beginning to wilt, but are still crisp. Add the light soy sauce, salt and white pepper to taste. Remove immediately from the heat to a serving platter. Sprinkle with green onions.

Top the bean sprouts with the catfish. Drizzle with the ponzu and sesame oil. Serve at once.

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