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.
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
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.
VEGETABLE VERMICELLI
Steps:
- Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.
VIETNAMESE GRILLED CATFISH WITH NOODLES (CHA CA)
You can serve this with rice instead of noodles. You can use the dipping sauce over almost anything - as a dip, over noodles, on salads, seafood and meats. You can make it up to 1 day ahead, just refrigerate.
Provided by morelhunter
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Mix minced shallots, fish sauce, curry powder, ginger, turmeric, cayenne and garlic.
- Rinse fish and pat dry.
- Place fillets and shallot mixture in a large plastic bag, turn to coat.
- Refrigerate and marinade at least 30 min.
- up to 24 hours.
- Lightly coat fillets with oil and place on foil.
- Grill on high heat, turning once, until barely opaque but still moist-looking in center of thickest part, 4-8 min.
- total.
- Divide lettuce, bean sprouts, cilantro between 6 deep wide bowls.
- Mound noodles over vegetables.
- Lay a fish fillet on each mound of noodles.
- Sprinkle peanuts, green onions, dill and fried shallots over the top.
- Drizzle with dipping sauce and pass remaining sauce in bowl.
- Fried shallots-Saute 1 c.
- thinly sliced shallots in 2 tbsp.
- salad oil in a 10 inch skillet until golden, 6-10 min.
- Vietnamese Dipping Sauce-Mix 1/2 cup water, fish sauce, vinegar, lime juice, sugar, garlic.
- Add chili to taste.
CATFISH IN GINGER SAUCE
"Whenever I want to serve fish in a flash, I turn to this recipe," reports Mary Dixson, Decatur, Alabama. "The fillets always turn out moist, tender and tasty. For even more flavor, spoon extra sauce over the fish before serving."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 2-cup microwave-safe bowl, combine the onions, oil and ginger. Microwave, uncovered, on high for 1-1/2 minutes or until onions are tender. , In small bowl, combine the cornstarch and water until smooth. Stir in the broth, soy sauce, vinegar and cayenne. Stir into onion mixture. Microwave, uncovered, at 70% power for 2-3 minutes, stirring after each minute, until sauce comes to a boil. , Place catfish in a microwave-safe 3-qt. dish; pour sauce over the fish. Cover and microwave on high for 5-6 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 274 calories, Fat 16g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 555mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.
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