Feature Your Noodle – Our Grand Prize Winner!

This Spring, the Cece’s Veggie Co. team was so excited to be launching our organic zucchini spirals in select Costco stores, we decided to have a recipe contest to celebrate!

Today we are thrilled to share the grand prize winner of our contest and the super creative and delicious recipe she developed with our veggie spirals.

Meet Sherri Williams, who possesses a remarkable passion for culinary exploration and creativity in the kitchen. Her recipe for Spicy Asian Catfish with Crispy Zucchini Spirals absolutely blew us away.

Scroll down to try Sherri’s recipe for yourself. You can also follow her culinary adventures on Facebook, Instagram and Twitter!

Ready to get adventurous in your own kitchen? Click here to find Cece’s organic veggies near you!



Spicy Asian Catfish with Crispy Zucchini Spirals

Spicy Asian Catfish with Crispy Organic Zucchini Noodles

1/3 cup flour
salt and pepper to taste
1 whole catfish, scored
1 cup Cece’s® Veggie Co. Organic Zucchini Spirals
vegetable oil, to fry
2 inch knob ginger, julienned
1 shallot, thinly sliced
1 tablespoon liquid aminos
1 tablespoon pure and natural fish sauce
juice of 1 lime
2 tablespoons water
1 tablespoon monk fruit sweetener
2 garlic cloves, minced
1 lime kaffir leaf
3-4 Thai chili peppers
Scallions to garnish

Place flour on a large plate, season with salt and pepper. Lightly coat fish and zucchini in flour. Shake off any excess.

Fill a wok one-third full with oil. Heat to 350 degrees F over high heat.

Cook fish for 4 minutes each side or until cooked through and golden brown. Drain on paper towel.

Fry ginger and zucchini for a minute or until golden brown. Drain in paper towel. Set aside.

Add liquid aminos, fish sauce, lime juice, water and monk fruit sweetener to a small pot. Stir and bring to the boil. Once sweetener has melted, add garlic, lime kaffir leaf and chili peppers.

Reduce heat and simmer for 5 minutes.

Place fried fish on to a serving platter and pour sauce over fish. Top with ginger, shallots and zucchini. Garnish with scallions.