WHITE FISH FILLETS WITH GINGER AND SOY
Provided by Author: Karen Kerr
Categories fish, main
Yield Yield: 4 servings
Number Of Ingredients 9
Steps:
- In a 12 inch sauté pan (or a skillet with high sides), heat the vegetable oil. Add the ginger and cook until sizzling, about 30 seconds.
- Add the fish filets, soy sauce, water, scallions, cilantro, and rice vinegar. Bring the mixture to a boil, cover the pan, and remove it from the heat.
- Let the pan sit for 10 minutes (15 minutes for larger fish pieces). Place the fish in shallow bowls, divide the broth among the bowl, and garnish with shredded scallions.
GINGER CATFISH (TREY CHA K'NYEI)
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the ginger and cook, stirring, until brown and crisp, about 7 minutes. Add the fish, stir gently until thoroughly mixed with the ginger and cook for about 3 minutes. Add the sugar, soy sauce, fish sauce and salt and stir well. Stir in the onion and cook for another 3 to 4 minutes. Add the red pepper and scallions and cook for another 2 minutes, then serve.
FRIED CATFISH WITH CHIVE-GINGER SAUCE
Categories Fish Ginger Quick & Easy Lime Pan-Fry Chive Bon Appétit
Yield Serves 2
Number Of Ingredients 11
Steps:
- 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.
- 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.
CATFISH FILLETS IN GINGER SAUCE
This is an amazing sauce; easy to throw together and because this recipe is for the microwave, you will have tender, flaky fish in a matter of minutes.
Provided by shelbyrose
Categories Catfish
Time 19m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 2-cup microwave-safe bowl, combine onion, oil and ginger.
- Microwave, UNCOVERED, on high for 1 1-1/2 minutes or until onions are tender.
- In a small bowl, combine cornstarch and water; blend until smooth.
- Add in broth, soy sauce, vinegar and cayenne; mix well.
- Stir into onion mixture.
- Microwave, UNCOVERED, at 70% power for 3-4 minutes, stirring after each minute, until sauce comes to a boil.
- Place catfish in a microwave-safe 3 quart dish.
- Pour sauce over catfish.
- COVER and microwave 5 1/2 to 7 minutes or until the fish flakes easily with a fork.
CAMBODIAN GINGER CATFISH
A peppery, kicky, Cambodian fish dish that you'll love at first bite.
Provided by Lynda Q
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets; cook until firm, about 3 minutes per side. Remove fillets from the skillet to a plate and set aside.
- Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper; cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 16.8 g, Cholesterol 51.3 mg, Fat 15.6 g, Fiber 2.7 g, Protein 19.6 g, SaturatedFat 3.1 g, Sodium 865.7 mg, Sugar 3.8 g
WHOLE SIZZLING CATFISH WITH GINGER AND PONZU SAUCE
Make and share this Whole Sizzling Catfish with Ginger and Ponzu Sauce recipe from Food.com.
Provided by skat5762
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make three 2-inch slits on each side of each catfish.
- Stuff each slit with a slice of ginger.
- Pour enough peanut oil into a wok or a large, deep skillet so that it will cover catfish completely when frying.
- Heat oil until sizzling hot.
- Fry catfish in the hot oil, one at a time, turning to cook on all sides until golden brown and crispy and fish flakes easily when tested with a fork.
- Drain on paper towels.
- Place on serving plates and squeeze lemon juice over the hot catfish.
- Garnish with fried mushrooms, enoki mushrooms and greens.
- Serve with a bowl of ponzu sauce.
- For Ponzu Sauce: Mix all ingredients in a small bowl.
- Makes 1 cup.
Nutrition Facts : Calories 799.4, Fat 43.2, SaturatedFat 10, Cholesterol 266.3, Sodium 1445.6, Carbohydrate 7.1, Fiber 1.6, Sugar 0.9, Protein 90.6
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