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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan add oil, black bean, chili flakes, ginger and garlic and lightly sauté. Add in sugar, oyster sauce, clam juice and cornstarch roux to lightly thicken and keep warm. | 2. Take the whole catfish and clean inside and outside and with a chef knife make 3 slice along the side of the catfish about 2” apart and season with salt the inside and outside and cover the catfish with cornstarch and pat off extras cornstarch. | 3. In a wok halfway fill with oil over a high heat to 350° and place the catfish head first and lower catfish into the hot oil and deep fry to a golden brown and with a wok spatula of hot oil pour over the catfish. Place the cooked catfish onto a large serving platter and pour the spicy black bean sauce over the catfish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
black bean	3	tablespoons		123.78299999999999	22.6367	7.8408	0.5155
red chili pepper flake	1	teaspoon		-	-	-	-
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
oyster sauce	3	tablespoons		27.54	5.8968	0.7290000000000001	0.135
clam juice	1	cup		53.1466	12.1241	0.6643	0.2214
cornstarch roux				-	-	-	-
catfish	2	lbs		861.3353	0.0	148.5123	25.5681
salt				-	-	-	-
cornstarch				-	-	-	-
oil				336.384	0.0	0.1075	38.2003

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.