Grilled Catfish with Hoisin-Peanut Sauce Serving Size - 4 Prepared By - Mary Recipe Rating
			2 cloves garlic, finely minced 1/2 teaspoon ground chili paste 1 teaspoon vegetable oil 4 (8-oz.) skinless, boneless catfish fillets 1 Cup Hoisin-Peanut Sauce (see below for recipe) Garnish: 5 dried black mushrooms, soaked in hot water 30 minutes, drained, and thinly sliced 2 green onions, thinly sliced 2 Tablespoons roasted peanuts Hoisin-Peanut Sauce: 1 cup Hoisin sauce 1/2 Cup Water 1/4 Cup rice wine vinegar 1/3 Cup pureed or finely minced yellow onion 1 tablespoon ground chili paste, or to taste 1 tablespoon chopped roasted peanuts for garnish
			Combine the garlic, chili paste, and oil in a shallow dish. Add the catfish fillets and let marinate for 20 minutes. Meanwhile, preheat the broiler or a grill to high heat. Just before serving, heat the hoisin-peanut sauce. (If the sauce is too thick, thin it with a little stock or water). Grill or broil the catfish fillets until just done, 5-6 minutes on each side. Place the fish in the center of individual serving plates and carefully spoon the hoisin-peanut sauce on top. Do not cover the fish completely. Sprinkle with black mushrooms, green onions, and roasted peanuts. Serve with steamed vegetables and rice. For the Hoisin-Peanut Sauce: Put first four ingredients into a small saucepan and bring to a boil. Reduce heat and let simmer for 5-7 minutes. Add a little water, if too thick. Set aside to cool. Transfer mixture to a sauce dish and garnish with chili paste and chopped peanuts.