It's Friday night and everyone's tired from the week's activities. What's for dinner: Asian Catfish Wraps with Shiitake Mushrooms is the perfect answer. They are a flavorful blend of fish, napa cabbage, shiitake mushrooms and other veggies, sesame seed oil and hoisin sauce wrapped up in a flour tortilla. They are quick to prepare and an interesting change. So, what's not to like?
I wish I could remember where I found this recipe - was it in the late lamented Gourmet Magazine or perhaps Cooking Light? No matter where it was printed, koodos to them for this welcome addition to my recipe collection!
What a delicious filling!
1 teaspoon dark sesame oil, divided
1 pound catfish nuggets (or fillets cut into bite-sized pieces)
3 cups thinly sliced napa cabbage
1 cup thinly sliced shiitake mushroom caps (I used 1/2 cup dehydrated mushrooms that I rehydrated for 30 minutes in lukewarm water)
3/4 cup shredded carrot
1/2 cup sliced green onions
1 tablespoon minced ginger root
1 tablespoon minced garlic
1/4 cup hoisin sauce
1 teaspoon chili garlic sauce
4 8-inch flour tortillas
- Heat 1/2 teaspoon dark sesame oil in a large nonstick skillet over medium high heat. Add catfish nuggets. Cook 3 minutes or until done, stirring frequently. Remove from pan.
- Add remaining 1/2 teaspoon of dark sesame oil to pan. Add cabbage, mushrooms, carrot, green onions, ginger and garlic. Saute 2 minutes or until carrot is tender-crisp. Stir in catfish nuggets, hoisin, and chili garlic sauce. Cook 1 minute, or until thoroughly heated. Remove from heat.
- Warm tortillas. Divide mixture evenly among the tortillas and roll up.
Combine these wraps with a fresh green salad and sliced melon for dessert and you may just have the perfect September Friday night dinner!