Fried Catfish and Mustard Greens with Blackbean Sauce

(click on the photo for enhanced detail)

This is one of those workday Saturdays, when I did not have a chance to really spend time in the kitchen during the earlier parts of the day, hence, the need for a quick dinner. On the way home from work, I dropped by the Asian market and purchased two large whole catfish, had it cleaned and deep fried to a crisp, with no salt added. Eating the fish with steamed rice would have been fine, with a bit of soy and lemon and chili dipping sauce, but I decided to dress it up a bit.

You basically start out with any fried fish of choice, and top it with the sauteed mustard with blackbean sauce. My eyes were overwhelmed by the sight of happily swimming catfish in the tank and ordered more than I could eat in a sitting. This dish turned out way better than if I just had plain fried catfish.

The subtle flavor and the tender, flaky texture of fresh catfish works in great contrast with the sprightly, earthy flavor of mustard greens. The blackbean and garlic sauce provides a lively accent, and enhanced by the fresh, aromatic scent of cilantro and scallions.

Fried Catfish and Mustard Greens with Blackbean Sauce

fried catfish or fish of choice, deep fried to a crisp, salt optional

Mustard Greens with Blackbean Sauce
1 large bunch of mustard greens, stemmed and chopped into 3 inch pieces
2 cloves garlic, sliced thin lengthwise
1 medium onion, halved and sliced lengthwise into approx 1/8 widths
2 large red tomatoes, diced
2 tablespoons blackbean and garlic sauce (I use the Lee Kum Kee brand)
3 tablespoons vegetable or canola oil
1 teaspoon sesame oil, optional
1/2 cup cilantro leaves, coarsely chopped
1 small bunch scallion, coarsely chopped
sea salt and ground pepper to taste
2/3 cups warm water

Heat combined vegetable and sesame oil in a saucepan or wok, over high heat until slightly smoky. turn down heat to medium high.

Add garlic, and saute until golden brown. Add onions and toamtoes and saute until tomatoes are slightly tender, about 5 minutes. Add blackbean sauce.Add 2/3 cups of warm water. Simmer until sauce is slightly reduced (time may vary depending on burner temperature). Add mustard greens. Cook until crispy tender, then add cilantro. Stir to evenly coat greens with blackbean sauce. Season with salt and pepper to taste. Add salt sparingly as blackbean sauce is salty.

Set fried fish on a shallow serving platter, and pour sauteed mustard greens over the fish. Garnish with chopped scallions.

Serve immediately with steamed white rice on the side. Bon appetit!