- Servings: 3-4
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
|1 lb||Catfish Fillets, cut in bite size pieces|
|Salt & Pepper, to taste|
|¼ cup||Canola Oil|
|3||Green Onions, cut diagonally and green tops and onions kept separately|
|½||Yellow Onion, chopped|
|3-4||Baby Bok Choys, chopped into ¼" slices and leaves and stems kept separately|
|1" Piece Ginger, chopped fine|
|1||Big Clove Garlic, chopped fine|
|2 Tbsp||Sambal Olek Chilli Paste|
|2 Tbsp||Oyster Sauce|
|4 Tbsp||Light Soy Sauce|
|2 Tbsp||Dark Soy Sauce|
|2 tsp||Toasted Sesame Seed Oil|
Mix the catfish with the salt, pepper, and cornstarch and set aside in the refrigerator for at least half an hour while you prepare your other ingredients.
Heat the oil in a wok, fry the catfish pieces, on medium heat, a few at a time until golden brown and drain on kitchen towels.
Using the oil that is left over from frying the catfish, turn up the heat a little adding the ginger, garlic and chilli paste into the wok. Fry for one minute until it gets fragrant.
Add the yellow onion and the stem of the green onions and fry for about 2-3 minutes or until the onions start to get carmalized.
Add in the oyster sauce, light and dark soy sauces and mix well.
Now add the stems of the bok choy and the water then stir well and let the water boil.
Add the leaves of the green onions and bok choy and stir. Then add the sesame oil. Mix well and turn the stove off. Add the catfish pieces and mix carefully.
Serve immediately on a bed of hot cooked white rice.