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Sweet Chili-Ponzu Catfish & Green Beans
with Coconut-Ginger Rice
30 MIN
4 Servings
From the Test Kitchen
In this flavorful, summery dish, we’re featuring flaky catfish and crisp, warm-weather green beans, topped with a satisfying combination of citrusy ponzu and sweet chili sauce. On the side, we’re jazzing up jasmine rice by simmering it with zucchini, fragrant ginger and the sweet, rich flavors of coconut. A garnish of peppery Thai basil and crunchy peanuts rounds out the meal in delicious fashion.
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NutritionPER SERVING
-
Calories645 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the green beans. Medium dice the squash. Peel and finely chop the ginger. Quarter the limes. Pick the basil leaves off the stems; discard the stems. Roughly chop the peanuts. In a bowl, combine the coconut milk powder and ½ cup of water; whisk until smooth.
2
Blanch the green beans:
Add the green beans to the pot of boiling water. Cook 3 to 5 minutes, or until bright green and slightly softened. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Wipe out the pot.
3
Make the coconut rice:
In the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Stir in the rice, coconut milk powder mixture, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Transfer to a serving dish and set aside in a warm place.
4
Make the sauce:
While the rice simmers, in a small bowl, combine the ponzu sauce, sweet chili sauce and the juice of 4 lime wedges. Stir to combine and season with salt and pepper to taste.
5
Cook the catfish & finish the green beans:
While the rice continues to simmer, pat the catfish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned catfish. Cook 3 to 5 minutes, or until lightly browned. Flip and add the blanched green beans and sauce; season with salt and pepper. Cook, spooning the sauce over the catfish, 3 to 4 minutes, or until the catfish is cooked through. Remove from heat; season with salt and pepper to taste.
6
Serve your dish:
Transfer the cooked catfish, green beans and sauce to a serving dish. Serve with the coconut rice. Garnish with the basil, peanuts and remaining lime wedges. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the green beans. Medium dice the squash. Peel and finely chop the ginger. Quarter the limes. Pick the basil leaves off the stems; discard the stems. Roughly chop the peanuts. In a bowl, combine the coconut milk powder and ½ cup of water; whisk until smooth.
2
Blanch the green beans:
Add the green beans to the pot of boiling water. Cook 3 to 5 minutes, or until bright green and slightly softened. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Wipe out the pot.
3
Make the coconut rice:
In the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Stir in the rice, coconut milk powder mixture, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Transfer to a serving dish and set aside in a warm place.
4
Make the sauce:
While the rice simmers, in a small bowl, combine the ponzu sauce, sweet chili sauce and the juice of 4 lime wedges. Stir to combine and season with salt and pepper to taste.
5
Cook the catfish & finish the green beans:
While the rice continues to simmer, pat the catfish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned catfish. Cook 3 to 5 minutes, or until lightly browned. Flip and add the blanched green beans and sauce; season with salt and pepper. Cook, spooning the sauce over the catfish, 3 to 4 minutes, or until the catfish is cooked through. Remove from heat; season with salt and pepper to taste.
6
Serve your dish:
Transfer the cooked catfish, green beans and sauce to a serving dish. Serve with the coconut rice. Garnish with the basil, peanuts and remaining lime wedges. Enjoy!
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