Ingredients

• 2 1/2 tablespoons seasoned rice vinegar
• 1 1/2 tablespoons light soy sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon finely grated peeled fresh ginger
• 1 small garlic clove, pressed
• 1 teaspoon (packed) golden brown sugar
• 4 tablespoons chopped fresh chives
• 2 6- to 7-ounce skinless catfish fillets
• All purpose flour
• Peanut oil (for frying)
• Fresh whole chives

Instructions

1. Whisk vinegar, soy sauce, lime juice, grated ginger, garlic and golden brown sugar in small bowl to blend. Mix in 3 tablespoons chopped chives. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Press 1 tablespoon chopped chives onto both sides of fish. Sprinkle fish with salt and pepper. Dredge fish in flour; shake off excess.
2. Pour peanut oil into heavy large skillet to depth of 1/4 inch. Heat oil over medium-high heat. Add catfish fillets to skillet and cook until crisp outside and just opaque in center, about 3 minutes per side. Transfer catfish to paper towels to drain. Place catfish on plates. Pour sauce over. Garnish catfish with whole chives and serve immediately.