Whole Sizzling Catfish With Ginger And Ponzu Sauce Recipes

WHOLE SIZZLING CATFISH WITH GINGER AND PONZU SAUCE

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.

WHOLE SIZZLING FISH

Steps:

• Place 2 cups hot water in a steamer. Place the fish in the steamer and top with the ginger and green onions. Steam, covered, for 8 to 9 minutes.
• In a small saucepan, bring the oil to a gentle boil. Remove the fish from the steamer with a flexible nonstick spatula. Place fish on a deep platter or one with an edge. Pour hot oil over fish for a sizzling presentation. Garnish with fresh lemon or lime wedges. Serve immediately.

SIZZLING CATFISH WITH BLACK BEAN-SOY SAUCE

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.

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.

CATFISH, SPICY PONZU-GLAZED RECIPE

Steps:

• 1 Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the peanuts. Peel and mince the ginger. Cut the zucchini into ½-inch-thick rounds. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. In a bowl, combine the ponzu sauce, white bottoms of the scallions, half the sesame oil, 1 tablespoon of water and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. 2 Make the garlic rice: In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the rice, a big pinch of salt and 1 ½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. 3 Make the ginger peanuts: While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the peanuts and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan. 4 Cook the zucchini: While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini in a single, even layer; season with salt and pepper. Cook 2 to 3 minutes on the first side, or until browned. Flip and add the remaining sesame oil; season with salt and pepper. Cook 2 to 3 minutes, or until browned and fragrant. Transfer to a medium bowl and add all but a big pinch of the sesame seeds. Toss to combine and season with salt and pepper to taste; set aside in a warm place. Wipe out the pan. 5 Cook & glaze the catfish: While the rice continues to cook, pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 4 to 6 minutes on the first side, or until lightly browned. Flip and add the glaze. Cook, occasionally spooning the glaze over the fillets, 2 to 3 minutes, or until thoroughly coated and cooked through. Remove from heat. 6 Plate your dish: Divide the garlic rice between 2 dishes. Top with the glazed catfish fillets and cooked zucchini. Garnish with the ginger peanuts, green tops of the scallions and remaining sesame seeds. Enjoy!