Asian-Spiced Catfish with Carrot Slaw
Asian ingredients enliven this catfish recipe.
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Cooking tools:
- Food processor
- Pot
- Colander
- Skillet
- Wok
- Stove
- Mixing bowl
- Dish
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Spatula
- Serving platter
- Plate
Ingredients
- 1/2 cup rice vinegar
- 2 tablespoons brown rice syrup
- 2 teaspoons sweet red chile sauce
- 8 ounces udon noodles
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- Pinch of cayenne
- 4 (6-ounce) catfish fillets
- 1 tablespoon canola oil, plus more for pan
- 4 medium carrots, peeled and shredded
- 3 cups thinly sliced napa cabbage
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