SIZZLING CATFISH WITH BLACK BEAN-SOY SAUCE
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Using knife, make 6 diagonal slits on 1 side of each fish, spacing evenly and cutting to the bone. Insert 1 ginger slice into each slit. Turn fish over. Make 6 diagonal slits on second side of each fish; insert remaining sliced ginger. Sprinkle catfish with enough rice flour to coat on all sides.
- Heat 1 1/2 cups peanut oil in heavy large skillet over medium-high heat until thermometer registers 375°F. Gently slide 1 catfish into skillet and fry until golden and almost cooked through, about 5 minutes per side. Transfer to rimmed baking sheet. Repeat frying with second catfish.
- Bake catfish in oven until cooked through and opaque in center, about 10 minutes. Transfer to platter. Pour Black Bean-Soy Sauce over. Garnish platter with tomato, green onions and lime wedges. Serve immediately.
BLACK BEAN-SOY SAUCE
This would also be good on broiled sea bass or red snapper fillets.
Yield Makes about 1 1/3 cups
Number Of Ingredients 10
Steps:
- Blend first 7 ingredients in processor until finely chopped. Stir in green onions, cilantro and sesame seeds. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- *Available at Asian markets, specialty foods stores and some supermarkets.
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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