Miso Catfish Stir Fry
Prep time
Cook time
Total time
  • 3 Belgian endives (1/2 lb), sliced into 1 inch pieces
  • 1 lb Shanghai Bok Choy (2 bushels), sliced into 1 inch pieces and green leaves removed
  • 1 Chinese eggplant, cubed
  • 4 cloves garlic, minced
  • 1 small yellow onion, diced
  • 2 zucchini, cubed
  • 1 lb catfish filets, sliced into 1 inch strips crosswise
  • ½ tablespoon soy sauce
  • 1 green onion, thinly sliced for garnish
For the miso sauce:
  • ½ cup water
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1½ teaspoon fresh ginger, grated
  • 1 garlic clove, minced
  • 3 tablespoons red miso paste
  1. In a small bowl, add the sliced catfish and soy sauce, toss to combine, then set aside.
  2. In a sauce pan, whisk the water and corn starch. Add the sugar, ginger, 1 clove minced garlic, and red miso paste. Cook the sauce over medium heat for 5 minutes, mixing frequently, then remove from heat.
  3. Preheat the oven to 350 F degrees. In a large bowl, combine the endives and bok choy with 1 tablespoon olive oil, salt, and pepper. On a baking sheet, roast the endives and boy choy for 5 minutes, then set aside.
  4. Increase the temperature of the oven to 400 F degrees. In a large bowl, toss to combine the eggplant, 1 tablespoon olive oil, 4 cloves minced garlic, salt, and pepper. Roast eggplant on a greased baking sheet for 10 minutes, then set aside.
  5. In a large saute pan, heat 1 tablespoon olive oil over medium-high heat. Cook the onions until soft and slightly translucent, about 4 minutes. Stir in the roasted eggplant, roasted endives and bok choy, and zucchini. Saute the vegetables for 2 minutes, then add half the miso sauce and cook for another 2 minutes. Salt and pepper to taste. Plate and set aside.
  6. Add 1 tablespoon olive oil to the same saute pan. Saute the catfish over medium to medium-high heat for 4 minutes. Add the remaining miso sauce and cook for another 2 minutes, until the fish is opaque. Remove from heat and place the catfish directly over the vegetables.
  7. Garnish with sliced green onions and serve with rice.
Recipe by Sprig and Flours at https://www.sprigandflours.com/miso-catfish-stir-fry/