Catfish Po'boy with Hoisin-Peanut Sauce

Catfish Po'boy with Hoisin-Peanut Sauce
Photo by Karry Hosford

Ingredients

  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 1 teaspoon dark sesame oil
  • ¼ teaspoon sugar
  • Remaining ingredients:
  • Remaining ingredients:
  • 2 cups shredded napa (Chinese) cabbage
  • + 25 more ingredients
    • 4 (6-ounce) farm-raised catfish fillets
    • 4 (2 1/2-ounce) hoagie rolls, split and lightly toasted
    • 2 cups shredded napa (Chinese) cabbage
    • 1 tablespoon creamy peanut butter
    • 3 tablespoons hoisin sauce
    • ¼ cup Thai chile sauce
    • 2 tablespoons chopped onion
    • Sauce:
    • 1 teaspoon minced peeled fresh ginger
    • Catfish:
    • ¼ cup Thai chile sauce
    • 1 tablespoon fresh lime juice
    • 1 teaspoon dark sesame oil
    • 1 tablespoon fresh lime juice
    • 4 (6-ounce) farm-raised catfish fillets
    • Sauce:
    • Cooking spray
    • 4 (2 1/2-ounce) hoagie rolls, split and lightly toasted
    • ¼ teaspoon sugar
    • 2 tablespoons chopped onion
    • Cooking spray
    • 1 teaspoon minced peeled fresh ginger
    • 1 tablespoon creamy peanut butter
    • Catfish:
    • 3 tablespoons hoisin sauce

To prepare sauce, heat oil in a small saucepan over medium heat. Add onion and ginger; cook 2 minutes, stirring frequently. Reduce heat to low. Add hoisin sauce, peanut butter, lime juice, and sugar; cook 3 minutes, stirring frequently. Remove from heat; set aside. Prepare grill or broiler. To pr...

View full recipe at My Recipes

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