Recipe - Chinese Fried Catfish With Ground Pork Sauce

2 teaspoon Sesame oil
1 tablespoon Corn oil
One half teaspoon Chile oil
One half pound Ground pork
6 Green onions; 1" lengths
2 teaspoon Ginger; shredded
2 Garlic cloves; minced
2 teaspoon Soy sauce
One fourth cup Rice wine
One fourth cup Hot water
Salt
2 pound Catfish fillets
Oil for frying

Combine sesame, corn and chile oils in wok or large skillet. Add pork and
stir fry quickly over high heat, breaking pork up into smallest possible
pieces with wooden spoon. When pork begins to brown, add green onions,
ginger and garlic. Continue to stir fry about 2 minutes. Add soy sauce,
rice wine and water. Stir well and reduce heat to low. Meanwhile, lightly
salt catfish fillets to taste. Fry, turning once, in another skillet over
medium high heat. Continue stirring sauce while fish fries. When fish is
cooked but not overdone (about 23 minutes to a side), remove to warm
dinner plates. Sauce should have reduced to thick, syruplike consistency.
If too liquid, raise heat to high and continue cooking, stirring
constantly, about 1 more minute. Spoon sauce over fish.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 20,
1998