- 3 scallions, cut into 2-inch lengths
- 1 cup sliced onions
- 2 tablespoons vegetable oil
- 1 pound catfish fillets, cut into bite-size pieces
- Salt and freshly ground black pepper
- 3 tablespoons Chinese fermented black bean garlic sauce
- 1 cup water or stock
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- Cooked rice or rice noodles for serving
- In a 12-inch skillet over high heat, sauté the scallions and onions in the vegetable oil.
- Season the catfish liberally with salt and pepper. Add the fish to the pan, and cook for 5 minutes over medium heat; add the fermented black bean garlic sauce and water or stock.
- Simmer a few minutes until the fish is tender, then thicken the sauce with the cornstarch mixture. When the sauce has thickened, serve the dish over rice or rice noodles.