Let Us Eat Stir Fry

Written By: Paulette Kenyon, November 20, 2013
Species: Catfish Trout

Let Us Eat Stir Fry

For many of us, life seems to becoming more complicated instead of easier. We have created all these gadgets that supposedly make lives easier, wondering if they do the opposite, sometimes.

With the economy the way it is, all people need do is tell us something will either cost us less money or make our lives easier. It’s easy to get hooked on the “easier and thriftier” argument almost in the same way that we tantalize a bass with a plastic worm.

It’s almost too easy… Like the bass, even though we do possess the ability to think critically, if we take a few minutes extra to figure it out, there’s a good chance that in the challenge to survive, we will take a leap of faith and grab the dangling plastic worm.

When I’m not busy cooking up fish and game, one of my preoccupations is putting on a movie night about once a month, where I show mostly documentaries. I like to choose topics that aren’t getting coverage on TV or the radio or that seem interesting or compelling.

Although, I try to find films that aren’t hocking plastic worms, it’s safe to say that many filmmakers too have an agenda; so, afterwards, we have a discussion to see what we all thought about this information. If I can get an expert or someone knowledgeable about the subject or the filmmaker to speak after the film, all the better.

I currently am hoping to show this wonderful film called “Over Troubled Waters,” which probes the convoluted world of California water politics and the dire straits that our Delta is in with this Peripheral canal repackaged as a “conveyance.” I hope you will go to http://www.restorethedelta.org or to http://www.overtroubledwaters.org to find out more about this topic of great importance to all Californians.

As my good friend, John Beuttler, once said, “The easy road is the hard road; the hard road is the easy road.” Plowing through the BS and finding the truth is what this film is all about. I applaud it and hope you can see this film. I found a link on that site where you can go and watch this 45 minute film for free. Can’t beat that with a spoon!

It’s been a challenge cooking this month since my stove went crazy and I can’t use it anymore. So, I have been taking some shortcuts, since I have to make my dinner in stages now until I get a new stove. Given that I have to make my courses in stages, I chose to make a stir fry using a package of catfish with a couple of small trout fillets in it; which is something Eric does when he just caught one little something with more of something else sometimes. It makes dinner interesting…


Catfish & Trout Stir Fry

1 lb catfish & trout filets, sliced or cut into smaller pieces

2-3 heads of baby bokchoy, sliced crosswise

1/2 lb. of shitake mushrooms, sliced

1 small bell pepper, cut into pieces

5 green onions, sliced diagonally into 2 inch pieces

2 cloves garlic, sliced

Kikkoman stir fry sauce (or seasonings of your choice)

Tamari or soy sauce to taste

Oil good for frying (I used avocado oil)

Toasted sesame seed oil

White basmati rice, cooked fluffy


I cut the small trout filets into little squares (because they are thinner than the catfish fillets, I cut them a little bigger) and the catfish fillets, I cut into slices about 2 inches by 1/2 inch. I poured a couple of tablespoons of oil into the wok (or you can use a large frying pan/skillet) and added a few shakes of toasted sesame seed oil.

Heat to medium high heat and add garlic. Then, add fish and stir fry for about a minute or so until it’s almost done. Then, remove it to a covered bowl to keep warm. Add in more oil and add in all of the vegetables except the onion; which you should add in after a couple of minutes.

At this point, also add in the Stir fry seasonings (sauce). Stir to coat and continue to cook the green onions. After a minute of that, add back in the cooked fish. You want the mushrooms & bok choy cooked until they are softened, but not cooked to death; and, you want the green onions & peppers to still be a little crispy.

Taste and add in Tamari or soy sauce as desired. Serve this over fluffy Basmati white rice. Serves 2-3 persons


Waldo’s Fluffy Basmati Rice

Years ago, an old friend taught me to make rice this way: and, I’ve done it this way ever since. Pour an inch or two of basmati rice into a pot. Pour enough water into the pot to fill it halfway. Using a back and forth motion, swing the pot so the rice falls to the bottom.

Next, carefully pour off the water. Do this again a time or two to rinse off some of the starch. Now, add in water to cover the rice about two or three inches deep. Cover pan and place on medium or med-high heat. When it starts to bubble, turn it down to medium-low and let cook for about 15 minutes. Make sure you don’t let it boil over when it’s heating up and turn it down when it’s bubbling.

As it’s cooking check to make sure it isn’t too dry or burning or sticking to the bottom. If the water has cooked off too fast or you didn’t put in enough water, add a little more water if the rice isn’t cooked enough or looks too dry.

If you like it sticky, you will probably add more water. But, I like it fluffy; so, I like to add in a little as I go, just to make sure it’s just the way I like it. Seems like the hard road; but, I still think this recipe is the easy road.

If you have any questions, comments, cooking tips or recipes to share, feel free to write me at Paulette or Cookin Yer Catch; c/o The Fish Sniffer; PO Box 776; Colfax, CA or email me at cookcatch@comcast.net. Go for it!

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