CHINESE CATFISH RECIPE RECIPES
ASIAN GINGER CATFISH RECIPE | ALLRECIPES
Fast, easy, and savory poached catfish in a ginger garlic broth. Serve over rice. My family loves it.
Provided by COOKINMUM
Categories World Cuisine Asian
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put chicken broth, ginger, and garlic in a wide pot with a lid. Bring the broth to a boil, reduce heat to medium-low, and simmer 3 to 5 minutes.
- Stir soy sauce into the broth mixture; add catfish fillets. Spoon broth over the fillets. Place cover on the pot, bring broth to a boil, and let cook for 3 minutes more. Add mushrooms, cover, and cook until the fish loses pinkness and begins to flake, about 3 minutes more. Sprinkle green onion over the fillets, cover, and cook for 30 seconds. Garnish with cilantro to serve.
Nutrition Facts : Calories 209.1 calories, CarbohydrateContent 3.4 g, CholesterolContent 66.3 mg, FatContent 10.8 g, FiberContent 0.8 g, ProteinContent 23.6 g, SaturatedFatContent 2.5 g, SodiumContent 760.9 mg, SugarContent 1.1 g
CATFISH STIR-FRY RECIPE - FOOD.COM
We have a freezer full of catfish so I have been trying out different catfish recipes. My family and I liked this one.
Total Time 1 hours 8 minutes
Prep Time 1 hours
Cook Time 8 minutes
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut catfish fillets into 2 x 3/4 inch strips.
- In a bowl, add the lemon juice and soy sauce; stir to combine.
- Add the fish strips to the bowl and let marinate for 20 minutes.
- Heat wok or large skillet to medium-high; pour 2 tablespoons oil around the top, rotate pan to coat with oil.
- Add carrots to wok; stirfry for 2 minutes.
- Add the next 7 ingredients and stirfry for 2 minutes.
- Transfer vegetables to a plate or bowl and set aside.
- Add 1 tablespoon oil to wok and let get hot.
- Drain fish and reserve marinade.
- Add fish to wok and stirfry for 2 minutes or until fish flakes.
- Transfer vegetables back to wok.
- Add cornstarch, water, salt, and pepper to reserved marinade; stir to combine; pour into wok.
- Stirfry on low heat for 2 minutes or until thickened and bubbly.
- Serve over hot cooked rice.
Nutrition Facts : Calories 403.2, FatContent 23.6, SaturatedFatContent 4.4, CholesterolContent 79.8, SodiumContent 1469.7, CarbohydrateContent 17.9, FiberContent 3.8, SugarContent 5.7, ProteinContent 31.1
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