Chili-Glazed Catfish with Bok Choy

Ingredients

• 1 teaspoon five-spice powder 
• 0.5 teaspoon pepper black
• 1.5 pounds bok choy sliced
• 2 teaspoons canola oil divided
• 24 ounce catfish fillets 
• 1 tablespoon chili sauce hot (such as Sriracha)
• 4 teaspoons cornstarch 
• 2 tablespoons fish sauce 
• 0.5 cup flour all-purpose
• 2 tablespoons green onions diagonally sliced ( 1 onion)
• 0.3 cup juice of lime fresh ()
• 0.1 teaspoon salt 
• 2 tablespoons seasoned rice vinegar 
• 1 tablespoon sugar 
• 0.5 cup water 

Equipment

• frying pan
• paper towels
• sauce pan

Directions

1. Place bok choy in a vegetable steamer. Steam, covered, 6 minutes or until tender. Set aside; keep warm.
2. Pat fillets dry with paper towels; sprinkle with salt.
3. Combine flour, five-spice powder, and pepper in a shallow dish, and stir well. Dredge fillets in flour mixture, and shake off excess flour.
4. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat.
5. Add 2 fillets to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.
6. Remove fillets from pan; keep warm. Wipe pan clean with paper towels. Repeat procedure with remaining 1 teaspoon oil and fillets.
7. While fish cooks, combine water and cornstarch in a small saucepan.
8. Add lime juice and next 4 ingredients; bring to a boil, stirring constantly. Cook 1 minute or until thick, stirring constantly.
9. Serve fillets over bok choy; drizzle with glaze, and sprinkle with green onions.